Armenian stuffed tomatoes

Armenian-style tomatoes have an original taste and aroma. Moderate spiciness and ease of preparation make the appetizer very popular. A huge number of recipes for Armenian tomato appetizers allows you to choose the most affordable one.

The secrets of salting tomatoes in Armenian

In order for the ready-made tomatoes in Armenian to correspond to their characteristics, the varieties “cream” or “pulka” are taken for recipes. They are most suitable for the original preparations of Armenia. They have little juice, but enough pulp.

There are certain rules, the implementation of which allows you to make an appetizer tasty and healthy.

Fruits should be selected strong, not damaged, washed well under running water and dried.

If jars with a capacity of 0,5 l are selected for the “Armenian” recipe, then cut the fruits into halves or circles.

Before stuffing, cut off the upper part (lid), select the pulp, which can later be used for stuffing. When using whole fruits, prick them with a sharp object (such as a toothpick).

Onions choose burning varieties so that the taste of the final product matches the name.

Among the set of herbs, cilantro, basil, dill, parsley are the most popular. You should not overdo it with herbs because of the presence of garlic and hot peppers in pickles.

Any change is welcome if it is dictated by the experience of the cook or the desire to try something new.

Cook vegetable components in the traditional way – peel or wash, remove the skin or husk, remove seeds or stalks. Cut to any shape or size.

Mandatory preparation of containers – thorough washing, sterilization. The lids must be boiled, nylon dipped in boiling water for a few seconds.

If the prescription provides for the sterilization of filled jars, then 0,5 minutes is enough for 10 liter containers, 15 minutes for liter containers. To do without sterilization, you need vinegar.

The main differences between blanks in Armenian:

• minimal use of vinegar;
• salting occurs after stuffing or adding other vegetables.

Spicy preparations give spices, herbs and spices. The most delicious Armenian tomato recipe is obtained by combining garlic with parsley and cilantro.

The classic Armenian tomato recipe for the winter

Composite components of the workpiece:

• strong fruits of tomatoes – 1,5 kg;
• garlic – 1 head;
• hot pepper – 2 pods;
• water – 2,5 l;
• salt – 125 g;
• herbs – cilantro, parsley, basil;
• bay leaf – 2 pcs.

Cooking Method:

1. Prepare herbs and spices. Finely chop and mix.
2. Cut the fruit in half, leaving a little uncut skin so as not to fall apart. Lay the spicy mixture between the parts of the tomato.
3. Divide into jars.
4. Boil the marinade – water, laurel, salt.
5. Pour over the fruits, lightly press down with crossed chopsticks so that the liquid covers the vegetables.
6. After 3 days, the workpiece is ready.
7. Place in refrigerator.

Armenian-style tomatoes in a saucepan

The classic recipe has no vinegar and the least amount of spices.

Ingredients for cooking 1,5 kg of tomatoes:

• 100 g of greens – assorted to taste;
• 3 pcs. bay leaf and hot pepper (small);
• 1 whole large head of garlic;
• salt – 125 g;
• purified water – 1,5 l.

Preparation stage:

1. Wash the ingredients, peel the garlic and pepper, remove the seeds.
2. Prepare a homogeneous mass with a meat grinder.
3. Make a cross cut in the tomatoes.
4. Fill the cut with stuffing, put the fruits tightly in the pan.

The stage of salting marinated tomatoes in Armenian style:

1. Boil water with bay leaf and salt, pour tomatoes, put oppression on top.
2. Keep at room temperature.
3. Serve after 3-4 days.

Armenian-style tomatoes for the winter in jars

A set of products for the filling:

• 3 kg – cream tomatoes;
• 1,5 kg – spicy onion;
• greens to taste;
• vegetable oil – 1 tbsp. l. to the bank.

Marinade Ingredients:

1. 1 l – water;
2. 5 st. l. – vinegar (9%);
3. 1 Art. l. – salt, sugar.

Preparation:

1. Prepare food for packing.
2. Greens, finely chop the onion. Onions can be in half rings.
3. Slice or cut the tomatoes into 4 pieces.
4. Boil the marinade.
5. While the liquid boils, arrange the fruits in jars. If the tomatoes are cut into quarters, then in layers with onions and herbs. If stuffing, then first put the minced meat in the cut, then put on the jar.
6. Pour hot solution, sterilize. The time depends on the volume of the container.
7. Pour in oil before rolling.
8. When the jars have cooled, move to the cold.

Armenian tomatoes with cabbage

Armenian-style salted tomatoes go very well with vegetable ingredients, such as white cabbage.

A set of ingredients:

• dense tomatoes – 1,5 kg;
• white cabbage – 2 leaves;
• hot pepper – 1 pcs.;
• basil, cilantro, parsley – 7 branches each;
• allspice peas – 4 pcs.;
• salt 100 g;
• water – 2 l.

Detailed process:

1. Prepare a brine from boiling water, salt, allspice and bay leaf.
2. Cool the composition a little.
3. Cut chili pepper. If you need a spicier snack, it is recommended not to remove the seeds.
4. Squeeze the garlic, salt a little, then grind into a pulp.
5. Lay the greens on a cabbage leaf, roll up.
6. Finely chop.
7. Combine the sliced ​​uXNUMXbuXNUMXbwith pepper and garlic.
8. Cut the tomatoes in a cross, fill with stuffing from cabbage and herbs.
9. Put in a saucepan, pour brine (warm).
10. Put down the press.
11. The next day, vegetables can be eaten as lightly salted, after 3 days – well salted.

Salted tomatoes in Armenian style with garlic

The main ingredients for delicious light-salted tomatoes in Armenian:

• red tomatoes – 3 kg;
• heads of garlic – 2 pcs.;
• greens (composition by preference) – 2 bunches;
• salt – 60 g;
• purified water – 2 liters.

Preparation of the recipe:

1. Cut the stalks, remove the core.
2. Grind the garlic and herbs in a convenient way.
3. Mix the pulp of the core with spicy herbs.
4. The fruit will be stuffed with “minced meat”.
5. Arrange the tomatoes in thick layers in a bowl.
6. Prepare a hot brine from water and salt.
7. Cool, pour over vegetables.
8. Press down with a load, serve after 3 days.

Armenian super fast tomatoes

Products:

• one and a half kilograms of tomatoes;
• 1 head of garlic (large);
• 1 pod of bitter pepper (small);
• 2 bunches of greens (you can add regan);
• 0,5 cups of table salt;
• optional – black peppercorns and bay leaf;
• 2 liters of pure water.

The process of cooking quick tomatoes in Armenian:

1. Finely chop the garlic, bitter pepper and herbs.
2. Mix the ingredients.
3. Cut the vegetables lengthwise (but not completely).
4. Put the prepared stuffing inside the fruit.
5. Place fruit in a bowl.
6. Scatter the remaining spicy greens on top of the tomatoes.
7. Prepare the brine and pour over the stuffed tomatoes in Armenian style.
8. Keep the workpiece at room temperature for one day, then put it on the shelf of the refrigerator.

Spicy Armenian Instant Tomatoes with Hot Peppers

Spicy red tomatoes in Armenian style are cooked very quickly. After 3-4 days they can be served on the table. The second advantage of the recipe is the absence of vinegar.

A set of ingredients:

• red ripe tomatoes – 1,5 kg;
• hot pepper – 2 pods;
• large garlic – 1 head;
• greens – 1 bunch;
• bay leaf – 2 pcs .;
• salt – 0,5 glasses;
• water – 2,5 l.

Stages of preparation:

1. Prepare the stuffing for stuffing – chop the greens, pepper and garlic, mix. Prepare the tomatoes – cut lengthwise, but not completely.
2. Stuff the fruits, put in a container. You can take jars or a pan, which is convenient.
3. Make a marinade. Add salt and bay leaf to boiling water.
4. Pour brine over vegetables, set oppression. For jars, it is good to use crossed sticks.
5. Move to cold storage.

Armenian marinated tomatoes with basil

What to prepare:

• 1,5 kg of tomatoes;
• 2 pcs. hot red pepper;
• 1 head of large garlic;
• 1 bunch of cilantro and parsley;
• 2 sprigs of basil;
• 1 bay leaf;
• table salt – to taste.

How to marinate:

1. First of all, prepare the stuffing for minced meat. Grind and mix all components.

Important! Be sure to remove the seeds from the pepper.

2. Cut the tomatoes in half.
3. Lay the green stuffing neatly in the tomatoes.
4. Fill a pot with vegetables.
5. Boil the brine from water, bay leaf and salt. Cool down a bit.
6. Pour into a saucepan to cover the vegetables.
7. Lay down the yoke.
8. Leave the blank for 3 days, then you can taste it.

Armenian tomatoes with herbs and horseradish

Harvesting refers to recipes not fast cooking.

Products for 5 kg of small vegetables:

• 500 g of peeled garlic;
• 50 g of hot pepper;
• 750 g celery (greens);
• 3 bay leaf;
• 50 g parsley (greens);
• horseradish leaves;
• 300 g salt;
• 5 L of water.

Cooking recommendations:

1. The first stage is the filling. Chop the greens, chop the garlic, cut the pepper (without seeds) into small cubes.
2. Mix well.
3. Cut the tomatoes to the middle, stuff with minced meat.
4. Lay out the bottom of the container, using part of the filling, bay leaf and horseradish leaves.
5. Arrange the vegetables tightly, then cover with the same mixture.
6. Alternate layers until the container is full.
7. Prepare a brine from salt and water.
8. Pour the chilled mixture over the vegetables.
9. Put oppression, after 3-4 days put in the refrigerator.
10. After 2 weeks, transfer to jars, close with nylon lids.
11. If the brine is not enough, it can be prepared additionally.
12. You can use the blank by waiting another 2 weeks ..

Recipe for Armenian tomatoes with cabbage and bell pepper

Components for the dish:

• 2 kg of tomatoes;
• 4 pcs. sweet bulgarian pepper;
• 1 medium head of cabbage;
• 2 pcs carrots;
• salt, sugar to taste;
• 1 medium head of garlic;
• a set of greens and horseradish root to taste;
• 1 pod of hot pepper;
• 1 liter of water.

Technology nuances:

1. Chop a fork of cabbage, salt a little, crush.
2. Grind the greens, grate the carrots, cut the sweet pepper into cubes.
3. Mix stuffing.
4. Cut off the tops from the fruit, remove the pulp with a spoon, add a little sugar and salt to the middle of the tomato.
5. Stuff with vegetable mixture.
6. Horseradish root, bitter pepper (without seeds) cut into small cubes.
7. Take a large saucepan, put hot peppers, horseradish root on the bottom, a layer of stuffed tomatoes on top, then herbs and garlic (chopped).
8. Alternate layers until the pan is full.
9. Prepare boiling water, dissolve 1 tbsp. l. salt, stir, cool the brine.
10. Grind the pulp of the tomato, mix with garlic, add to the brine, mix.
11. Pour tomatoes, put a press, keep for a day.
12. Then 4 days on the bottom shelf of the refrigerator.
13. Breakfast ready.

Armenian Tomatoes: Recipe with Carrots

Necessary ingredients:

• tomatoes take varieties of “cream” – 1 kg;
• carrots average – 3 pcs .;
• peeled garlic – 4 cloves;
• celery greens and other herbs of your choice – 100 g;
• bay leaf – 2 pcs .;
• allspice – 5 peas;
• pure water – 1 liter.

Recipe step by step:

1. Remove the top of the fruit, remove the pulp with a spoon.
2. Grind the peeled carrots on a grater with large holes.
3. Grind greens, mix with carrots.
4. Peel the garlic, pass through a press, add to the mixture of carrots and herbs.
   
   Important! At this stage, do not salt the workpiece!
5. Stuff tomatoes with minced carrots.
6. Lay the bottom of the pan with greens, then continue to lay layers, alternating tomatoes and greens.
7. Prepare brine. Add your favorite spices to the water, in addition to salt. Salt take 1 liter about 80 g.
8. If you need a quick Armenian tomato recipe, then you need to pour the vegetables with a hot solution. If the workpiece is not immediately needed – then cooled down.
9. One day, hold the pan in the room, then move it to the bottom shelf of the refrigerator.

Armenian pickled tomatoes recipe in marinade

Preparation for housewives who save their time in the kitchen. Cherry tomatoes are well suited for the recipe if there is no desire to cut the fruit.

Products:

• 3 kg of tomatoes;
• 1 kg of onions;
• 1 garlic head;
• 1 st. l. salt, vinegar;
• 2 Art. liter. sugar;
• green herbs to choose from, 50 g each;
• hot pepper – to taste;
• vegetable oil – 1 tbsp. l. for a bank;
• 1 L of water.

Armenian dish cooking guide:

1. Prepare vegetables – cut tomatoes into halves, onions in half rings, chop peppers and herbs.
2. Lay in layers in a jar – tomatoes, herbs + peppers, garlic, onions. Alternate until full.
3. Boil water, dilute sugar, salt, pour vinegar at the end.
4. Pour boiling mixture over vegetables.
5. Sterilize in time depending on the volume of containers, pour in oil before rolling.

Armenian Pickled Tomatoes

The number of products can be changed depending on taste preferences.

Ingredients Composition:

• tomatoes to completely fill the bottle;
• cloves of garlic – 6 pcs.;
• dill umbrellas, cilantro, basil, hot peppers – all by preference;
• horseradish root – 3 cm;
• salt – 60 g;
• sugar – 30 g;
• water – 1,5 l.

Technology step by step:

1. Lay the bottom of the jar with herbs, add garlic, hot pepper, pieces of horseradish root.
2. Fill container with vegetables.
3. Prepare a brine – water + salt + sugar.
4. Cool the solution, pour tomatoes.
5. Close with nylon lids, transfer to the cold.

Serve after a month.

Armenian style stuffed tomatoes with onions

Vegetables for the recipe are taken in any quantity according to the taste of the cook:

• tomatoes;
• garlic;
• bow;
• dill, parsley, cilantro;
• vegetable oil;
• vinegar (9%), salt – 1 tbsp. l.;
• sugar – 2 st. l .;
• water – 1 l;
• black peppercorns, bay leaf.

Preparation:

1. Cut the fruit in half, not completely.
2. Grind garlic, herbs, mix.
3. Onions – half rings.
4. Stuff the fruits with minced green meat.
5. Sterilize jars, fill in layers with tomatoes and onion rings.
6. Prepare the brine from water, bay leaf, peppercorns, sugar, salt.
7. Pour in the vinegar last, cool the composition.
8. Pour jars with vegetables, sterilize.
9. Add oil, roll up with metal lids.

Delicious Armenian tomatoes with paprika

List of products for the recipe:

• Tomatoes – 0,5 kg;
• hot pepper – 0,5 pcs.;
• peeled garlic – 30 g;
• paprika powder – 1 tbsp. l.;
• salt 0,5 tbsp. l;
• vinegar and water – 40 ml each.

Technology:

1. Pass the peeled garlic and pepper without seeds through a meat grinder.
2. Grind greens, mix with spices.
3. Cut the tomatoes in a cross, fill with minced meat.
4. Distribute to banks.
5. Prepare a filling of water, salt, paprika powder and vinegar.
6. Pour the fruits, sterilize for 15 minutes.
7. Roll up, wrap, put for slow cooling.

Rules for storing tomatoes in Armenian

The blanks are stored for different times, depending on the method of preparation. But, in any case, the place should be cool and without access to light.

To keep delicious tomatoes longer – jars should be sterilized. Pickled tomatoes are stored after the end of fermentation only in the cold, otherwise they will peroxide. The workpiece under the nylon cover is lowered into the cellar or basement. Can be placed on the bottom shelf of the refrigerator.

Conclusion

Tomatoes in Armenian – the dish is not at all complicated. Recipes are available even to novice cooks. The advantage of blanks is that there is little vinegar in them, and the technology is very simple. Therefore, you can very quickly cook delicious tomatoes for the festive table.