Fast lightly salted tomatoes. Lightly salted tomatoes - instant recipes
Winter is just around the corner, and the tomato harvest is ripening. From day to day, the next harvesting season will begin, and in the cellar the shelves are lonely and empty. And just now, when there is nothing left of last year, the time has come to cook lightly salted tomatoes fast food... They are prepared quickly and easily, and among the many cooking options you can easily find the one that will become your signature recipe.
Mankind got acquainted with tomatoes 200,000 years ago, but they were still afraid of eating red fruits. The ancient Mexicans from time immemorial knew from their ancestors that tomatoes are deadly and unsuitable for food. The first settlers, too, not being fools, did not dare to eat suspicious vegetables. However, the legend about the first tomato tester on himself is quite heroic.
Having managed to escape from Dutch captivity, the Mexican aborigine tried to hide from his pursuers in the jungle, however, having estimated the chances of escape being 0%, he decided to demonstrate his immense pride to his enemies and ate a tomato growing nearby in the hope of dying like a brave warrior. However, death was late, and he bore a couple of more fruits, but death, exactly like poisoning, did not visit the guy, and since then people can enjoy an excellent vegetable - a tomato, which no family can do without.
Lightly salted tomatoes: an express recipe
Ingredients
- - 1 kg + -
- - 4 cloves + -
- - 1 l + -
- - 1 tsp + -
- - 1.5 tbsp. l. + -
- Black currant leaf- 3 pcs. + -
- Horseradish leaf - 1 pc. + -
- - 2 pcs. + -
- - 10 pieces. + -
- Allspice - 3 pcs. + -
Preparation
With the help of this recipe, in just 24 hours, excellent salty and spicy tomatoes are obtained that will not leave indifferent any of the tasters.
- The first step, of course, is to thoroughly wash the vegetables and herbs. Each tomato should be pierced several times with a toothpick.
- Cut the garlic into slices, cut the dill umbrellas into several parts, take the leaves of the currant and horseradish whole. We put all this in a sterile jar.
- Following the spicy herbs, put the tomatoes in a container.
- Now it's time to tackle the marinade. Pour water into a saucepan and add sugar, salt, spices there. We put the dishes on the fire and after boiling, we boil for a couple of minutes.
- After waiting for the brine to cool to 60 ° C, pour it into the jar to the brim and close the lid.
- Leave the tomatoes to salt for literally a day, after which the express preparation can be considered ready.
It is best to serve this delicious food on the table with a hot fragrant pilaf! By the way, if you prefer hot tomatoes, then before pouring the brine into a jar of tomatoes, you can put hot peppers, cut into 3 parts.
Lightly salted tomatoes in a bag
Many, probably, well, or in extreme cases, have heard about such a phenomenon. So, today the cook invites you to try the recipe for pickling tomatoes in cellophane. Tomatoes are incredibly tasty and aromatic.
Ingredients:
- Tomatoes -1 kg;
- Bulgarian pepper - 1 pc.;
- Ground red pepper -1 pinch;
- Ground black pepper - ¼ tsp;
- Garlic -4 cloves;
- Dill and parsley greens - 1 bunch;
- Salt - 1 tablespoon;
- Granulated sugar -1 tsp;
Preparation:
- Purity is the key to success, which is why, first of all, we wash the herbs, tomatoes and cut off the tops, so they are better salted, and pepper, cleaning the core with seeds.
- Finely chop the greenery, cut the garlic cloves into 4 parts, bell pepper cut into slices.
- We put our tomatoes, peppers, garlic, herbs, sugar and salt, seasonings in a plastic bag, tie and shake vigorously, for a minute or a half, until a little juice comes out.
- After that, put the bag with the "filling" in another plastic bag (for reliability) and leave it in the refrigerator for a day or two.
- If you are a fan of green tomatoes, then you can pickle them in the same way, increasing only the waiting time to 4 days.
* Cook Tips
You can make an excellent salad with these tomatoes.
To do this, you need to take finely chopped greens (parsley, cilantro, dill and onions), a couple of garlic cloves, 1/3 tbsp. olive oil, 3 tablespoons vinegar or apple cider, salt, ground black pepper to taste, load all this into a blender and mentally grind and mix. Pour lightly salted tomatoes cut into slices with such a dressing and add half a head of onion in half rings.
Lightly salted tomatoes with garlic and green tea
These tomatoes will become an indispensable snack on your family table. You will try them once and you will always cook them.
Ingredients:
- Tomatoes - 1.5 kg;
- Garlic - 1.5 heads;
- Dill - 1.5 bunches;
- Salt - 4.5 tablespoons;
- Sugar - 3 tablespoons;
- Water - 2.25 L;
- Bay leaf - 5 pcs.;
- Black peppercorns;
- Carnation -1 pc.;
Preparation:
- After bathing the tomatoes properly, we cut off the tops with them and make cuts with a cross ¼ deep into the vegetable.
- Lather greens, chop and mix with grated garlic.
- We put the resulting mass in the cuts of the tomatoes, such a peculiar stuffing effect.
- Now we start cooking the marinade. Pour salt and sugar into a saucepan with water, add spices, seasonings and set to cook. After boiling, turn off and cool.
- Carefully put the tomatoes in the jars with cuts up, fill them with marinade cooled to 30-20 ° C, close them with lids and put them in the refrigerator for a couple of days.
Ideal for such a savory snack potato side dish... This can be mashed potatoes with cracklings, fried potatoes, tubers baked in foil, stewed creamy potatoes in a clay pot, and other hot dishes from the most popular root vegetable.
To tirelessly delight your loved ones with different pickles, be sure to take note of these options for pickling tomatoes. By resorting to these recipes, you can cook not only lightly salted instant tomatoes, but also cucumbers, Bulgarian peppers, eggplants and even vegetable mix... And you no longer need to hang around for hours in a stuffy kitchen, furiously twirling 150 cans of pickles, so that surely enough for the winter, because everything ingenious is simple ... and fast!
In the midst of the season of fresh vegetables, I propose to cook delicious lightly salted tomatoes that will delight you for dining table or a dinner with a unique aroma and taste. Lightly salting tomatoes is not difficult at all; you will need a small set of products and a little free time. After 3-4 hours you can enjoy a delicious tomato.
For making quick lightly salted tomatoes with garlic and herbs, take the following foods.
We start by preparing all the vegetables. Rinse Bell pepper... Remove the seed pod. Cut into large pieces. Peel the chives and rinse in cold water... Grind in a blender or twist in a meat grinder.
Rinse the herbs, chop finely.
Add chopped herbs to chopped vegetables and mix well.
For pickling, it is better to take medium-sized tomatoes. They will be salted faster. Rinse and cut in half without cutting to the bottom edge.
Stuff with a fragrant filling.
Pour water into a saucepan. Add salt, sugar, citric acid... Stir and bring to a boil.
Place the tomatoes in a convenient pickling container. Pour in boiling marinade. Cool to room temperature. Then put it in the refrigerator for storage. After 4-5 hours you can try it. Quick lightly salted tomatoes with garlic and herbs are ready.
A couple of days before the scheduled feast or simply, wanting to diversify the everyday diet, we will worry about a universal snack without gastronomic sophistication, high cost and claims to the status of a delicacy, but beloved by many, appropriate “both in the world and in a feast”.
The fastest way to pickle is in a plastic bag with cut-out grooves in place of the stalks and a lot of salt. Chopped garlic is often added, aromatic herbs, pulling off the knot, coward and leave the sealed package for several hours. Tomatoes are soaked in salty juice, but still have firm flesh and are close to fresh in taste.
Another result with lightly salted instant cooking in a saucepan - the recipe is in front of you. It takes a little more time (two days), but such tomatoes are thoroughly saturated with brine, a bit of wine, in moderation, but they are thoroughly filled with salt, spicy aromas and are far from the original ones. You can treat yourself earlier, in a day - it's delicious, but tomatoes will enter their real, mature taste in 48 hours.
Again, for pickling, pickling, pickling, I recommend choosing tomatoes harvested from the ground. As a rule, such varieties are fleshy, with a tough skin, colored with a rich red, without white veins inside. Ripe in the sun, they are distinguished by pleasant sweetness and a confident tomato flavor. If we managed to acquire ripe seasonal tomatoes "one-to-one", and even with "tails", we will try to preserve the picturesque appearance.
Cooking time: 48 hours / Quantity: 1 kg / Enamel saucepan 2.5 l
Ingredients
- tomatoes 1000 g
- garlic 3-5 cloves
- table vinegar 9% 1 tbsp. l.
- salt 1 tbsp. l. with a slide
- sugar 1 tbsp. l.
- allspice 3-5 peas
- bay leaf 2-3 pcs.
- optionally: chili, cilantro, currant / cherry leaves, horseradish root
Preparation
We wash the calibrated tomatoes in cold water, leave a cruciform incision on the lower side of each and also outline a small area around the stalk with a knife.
We lower the clean cut tomatoes into a wide container, fill it up to the top with boiling water - steam it for 7-10 minutes, then pry the edges of the skin at the incisions and separate it from the pulp with shreds. Without hassle, you can not bother with the stalks, rip them off while washing and now, after a hot "bath", completely clean them.
Our instant salted tomatoes in a saucepan, according to the recipe, require a spicy-wine brine - usually 500 ml of water is taken for 1 kg of fruit. So that the tomatoes float freely and soak faster, we measure out 600-650 ml of water, boil together with salt, granulated sugar, allspice peas and bay leaves. Try the liquid, it is possible that the salt-sugar concentration in your opinion is low, adjust. Also with spicy additives - instead of or together with allspice and bay leaves, season with coriander, dried thyme / thyme, rosemary, dill and mustard seeds.
After active boiling, reduce the temperature and cook for 3-4 minutes, saturating with aromas and dissolving solid crystals. Remove from the stove, pour in apple-scented vinegar, cool until warm.
The next step of the recipe is free, at the discretion of the culinary specialist, not mandatory, but strongly recommended. Since the appetizer will last only two days and will be served at the table, tomatoes and pickle will remain relatively delicate, they especially do not need any tannins or preservatives for long-term storage. Having on hand bouquets for conservation (umbrella dill, horseradish leaves, currants, cherries), use them! Cover the bottom with leaves from a black currant bush, throw in a few rings of warming chili, garlic cloves crushed or chopped into thin plates.
We load peeled tomatoes, do not ram, leave half a bunch of fresh cilantro or other favorite greens nearby.
Fill with warm liquid with spices and vinegar - vegetables should be completely immersed in the brine. Cover with a towel and leave for the next two days at room temperature... Operational salting needs vinegar and a warm environment - excluding vinegar, pouring it with chilled brine and / or removing it immediately into the cold, expect that the fermentation period will increase significantly. After two days, lightly salted instant tomatoes in a saucepan under a lid are rearranged on the shelf of the refrigerator-cellar, letting cool until lunch or dinner.
Appetizing pickles, including pickled, pickled and our lightly salted tomatoes are in no way inferior fresh vegetables, the more "heavy" mayonnaise salads, and in the chilly season they are especially useful: with baked, fried or in their uniforms potatoes, juicy steak and diet bird- everything that the self-assembled tablecloth is rich in.
Prepare the tomatoes, rinse with running water, wipe with a dry towel.
Then, depending on the size of the vegetables, cut them into slices, medium tomatoes into 4 parts, larger ones by 6 - 8. Finely chop the selected greens and garlic.
Add salt and sugar to the herbs, mix everything well. If you want to get stronger taste qualities quick lightly salted tomatoes, then the greens must be slightly crushed in a mortar, without reaching a mushy state.
Cover the tomatoes with the resulting mixture, which need to be laid in rows in any container or enamel pot.
Close the lid and refrigerate for five hours. After that, tasty quick salted tomatoes are ready in slices.
quick salted tomatoes
Cold and fragrant, they come in handy in the summer heat.
Lightly salted tomatoes with vinegar - instant
A lot depends on the marinade in which tomatoes are prepared. A small variety of ingredients and the taste changes dramatically.
Ingredients:
- tomatoes - 3-4 pcs. hard, ripe
- garlic - 3-4 cloves
- onion- 1 PC.
- vegetable oil- 2 tablespoons
- vinegar-2 tablespoons
- greens - any
- black ground pepper - to taste
- salt - 1 tablespoon
- warm boiled water - 1 glass of 250 ml.
Put tomatoes cut into slices (into 4 parts) in an enamel pan or plastic dish. In a separate bowl, add vegetable oil, coarsely chopped onions, chopped garlic, vinegar, herbs, black pepper and salt and water, slightly mix the marinade and pour into the tomatoes.
The beauty of this snack is that you get the pickles you want in just 24 hours. Lovers spicy taste sour filling and fresh tomatoes can take a sample literally in 4 - 6 hours
Lightly salted tomatoes with garlic and herbs
This recipe does not require much effort and precious time. Tomatoes are salted in jars, and after 24 hours you have a wonderful light snack... You can also serve lightly salted tomatoes with garlic and herbs with any vegetable or meat dishes.
Ingredients:
- ripe tomatoes - 0.5 kg
- parsley and dill - small bunch
- celery - optional
- garlic - 3 cloves.
for 1 liter of brine:
- water - 1 l
- sugar, salt - 2 tbsp. l.
- allspice and black pepper - 6 - 7 peas each
- bay leaf - 1 - 3 pcs.
- paprika - 2 tsp
- vinegar 9% - 2 tbsp. l.
Preparation:
Try to pick tomatoes of one small size and dense enough. The "cream" variety is ideal for this salting. Rinse the tomatoes and remove the green roots with leaves.
Place a few sprigs of dill and parsley on the bottom of a well-washed jar. Add celery if desired.
Add the garlic cloves, chopped into several pieces. Garlic can also be pressed or grated. But the cut pieces look better.
Top with a few sprigs of parsley and dill.
It remains only to prepare the brine and pour over the tomatoes with garlic and herbs.
Add salt, sugar, paprika, bay leaf and pepper to a pot of water. Bring to a boil, pour in the vinegar. Let it simmer for 5 minutes. Cool the brine and pour it over a jar of tomatoes. Close the lid tightly and refrigerate for 24 hours. Then eat and enjoy 
Quick Salted Tomato Recipe
The cooked tomatoes in this recipe will be ready to eat in 5 to 6 hours.
Take 0.5kg ripe tomatoes small size. Wash them well. Now you need to blanch the tomatoes and skin them. Dip the tomatoes in boiling water for 2 minutes and then immediately transfer to chilled water. After such procedures, the skin can be easily removed. Remove the stalk attachment points.
Take a one-liter jar that has been cleanly washed and carefully lay out the tomatoes, dill, and a couple of three chopped garlic cloves. Take the amount of dill to your liking. You can add currant leaves, cherries or other greens of your choice.
Prepare the pouring brine. Pour 500 ml of clean water into a saucepan or saucepan. Add a tablespoon of salt, a spoonful of sugar, a couple of bay leaves, 5 allspice and black peppercorns each. Bring the brine to a boil and boil for 2-3 minutes. Remove from heat and pour in 3 teaspoons of 9% vinegar, stir.
Pour the hot brine over the tomatoes, close the lid. When cool, put in the refrigerator. After 5 hours, quick salted tomatoes are ready, you can take a sample. 
Instant lightly salted tomatoes in a bag
It's very simple to cook lightly salted tomatoes in a regular food bag.
Take 1 kg of ripe tomatoes. Rinse them out. Using a sharp knife, cut off the attachment points of the stalk and put it in a regular food bag.
Cut 4 cloves of garlic into small wedges and send them also in a bag. Chop a small bunch of dill and add to the tomatoes.
Add 10-15 black peppercorns, a tablespoon of salt, and a teaspoon of sugar. Sprinkle the entire contents of the bag with ground pepper, to taste.
Tie the bag securely and shake well several times to mix the contents.
To prevent the instant tomatoes from leaking, place them in a second bag and refrigerate them for 2 days.
Bon Appetit!
Jul 21, 2017 admin