Tomatoes stuffed in Armenian style

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

Secrets of salting tomatoes in Armenian style

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

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

Fruits should be selected that are strong, undamaged, washed well under running water and dried.

If jars with a capacity of 0.5 liters are chosen for the “Armenian” recipe, then cut the fruits into halves or circles.

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

Choose hot varieties of onions so that the taste of the final product corresponds to the name.

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

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

Prepare vegetable components in the traditional way - peel or wash, remove skins or husks, remove seeds or stalks. Cut in any shape or size.

Container preparation is required - thorough washing and sterilization. The lids must be boiled, the nylon ones must be lowered into boiling water for a few seconds.

If the recipe calls for sterilization of filled jars, then 10 minutes is enough for 0.5 liter containers, and 15 minutes for liter containers. To avoid sterilization, you will need vinegar.

The main differences between preparations in Armenian:

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

Spices, herbs and herbs add piquancy to the preparations. The most delicious recipe for Armenian tomatoes is obtained by combining garlic with parsley and cilantro.

Classic recipe for Armenian tomatoes for the winter

Components of the workpiece:

• strong tomato fruits – 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 fruits in half, leaving a little uncut skin to prevent them from falling apart. Place the spicy mixture between the tomato parts.
3. Divide into jars.
4. Boil the marinade - water, laurel, salt.
5. Pour over the fruits, press lightly with crossed chopsticks so that the liquid covers the vegetables.
6. After 3 days the workpiece is ready.
7. Place in the refrigerator.

Armenian tomatoes in a pan

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

Ingredients for preparing 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;
• table 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 using a meat grinder.
3. Make a cross cut in the tomatoes.
4. Fill the cut with the filling and place the fruit tightly in the pan.

Stage of salting marinated tomatoes in Armenian:

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

Armenian tomatoes for the winter in jars

Set of products for filling:

• 3 kg - “cream” tomatoes;
• 1.5 kg – spicy onions;
• greens - to taste;
• vegetable oil - 1 tbsp. l. on the jar.

Ingredients for marinade filling:

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

Preparation:

1. Prepare products for seaming.
2. Finely chop the greens and onion. Onions can be half rings.
3. Score or cut the tomatoes into 4 pieces.
4. Boil the marinade.
5. While the liquid is boiling, place the fruits in jars. If the tomatoes are cut into quarters, then layer them with onions and herbs. If you are stuffing, first place the minced meat in the cut, then put on the jar.
6. Pour in hot solution and sterilize. The time depends on the volume of the container.
7. Add oil before rolling.
8. When the jars have cooled, transfer to the refrigerator.

Armenian tomatoes with cabbage

Armenian salted tomatoes go very well with vegetable ingredients, for example, white cabbage.

Set of ingredients:

• firm tomatoes – 1.5 kg;
• white cabbage – 2 leaves;
• hot pepper – 1 pc.;
• basil, cilantro, parsley - 7 sprigs 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. Let the mixture cool slightly.
3. Chop the chili pepper. If you need a spicier snack, it is recommended not to remove the seeds.
4. Crush the garlic, add a little salt, then grind into a paste.
5. Place the greens on a cabbage leaf and roll it into a tube.
6. Finely chop.
7. Combine the slices with pepper and garlic.
8. Cut the tomatoes with a cross, fill with cabbage and herbs filling.
9. Place in a saucepan, add brine (warm).
10. Place the press.
11. The next day, vegetables can be eaten lightly salted; after 3 days, well-salted.

Armenian lightly salted tomatoes with garlic

Main ingredients for delicious lightly salted tomatoes in Armenian style:

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

Preparing the recipe:

1. Cut off the stems and remove the core.
2. Grind the garlic and herbs in a convenient way.
3. Mix the pulp of the core with spicy herbs.
4. Stuff the fruit with minced meat.
5. Place the tomatoes in dense layers in a container.
6. Prepare a hot brine from water and salt.
7. Cool, pour over vegetables.
8. Press down with a weight and serve after 3 days.

Super-fast tomatoes in Armenian style

Products:

• one and a half kilograms of tomatoes;
• 1 head of garlic (large);
• 1 pod of hot pepper (small);
• 2 bunches of greenery (you can add regan);
• 0.5 cups table salt;
• optional - black peppercorns and bay leaf;
• 2 liters of clean water.

The process of preparing quick tomatoes in Armenian:

1. Finely chop the garlic, hot pepper and herbs.
2. Mix the ingredients.
3. Cut the vegetables lengthwise (but not all the way through).
4. Place the prepared filling inside the fruit.
5. Place the fruits in a saucepan.
6. Scatter the remaining herbs on top of the tomatoes.
7. Prepare the brine and pour over the Armenian stuffed tomatoes.
8. Keep the workpiece at room temperature for one day, then put it on the refrigerator shelf.

Instant Armenian spicy tomatoes with hot peppers

Armenian-style spicy red tomatoes are prepared very quickly. After 3-4 days they can be served. The second advantage of the recipe is the absence of vinegar.

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 cups;
• water – 2.5 l.

Cooking steps:

1. Prepare the filling for stuffing - chop the herbs, pepper and garlic, mix. Prepare the tomatoes - cut lengthwise, but not all the way.
2. Stuff the fruits and place in a container. You can take jars or a pan, which is convenient.
3. Make the marinade. Add salt and bay leaf to boiling water.
4. Pour the brine over the vegetables and set the pressure.For cans, it is good to use crossed sticks.
5. For storage, refrigerate.

Tomatoes marinated in Armenian style 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 filling for the minced meat. Grind all components and mix.

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

2. Cut the tomatoes in half.
3. Carefully place the green minced meat into the tomatoes.
4. Fill the pan with vegetables.
5. Boil a brine of water, bay leaf and salt. Cool slightly.
6. Pour into the pan until the liquid covers the vegetables.
7. Place the oppression.
8. Leave the preparation for 3 days, then you can taste it.

Armenian tomatoes with herbs and horseradish

The preparation is not a quick-cooking recipe.

Products for 5 kg of small vegetables:

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

Cooking instructions:

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 and fill with minced meat.
4. Line the bottom of the container using some 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 filled.
7. Prepare a brine from salt and water.
8. Pour the cooled mixture over the vegetables.
9. Put it under pressure and put it in the refrigerator after 3-4 days.
10. After 2 weeks, transfer to jars and close with nylon lids.
11. If there is not enough brine, you can prepare it additionally.
12. You can use the product after waiting another 2 weeks.

Recipe for Armenian tomatoes with cabbage and bell pepper

Ingredients for the dish:

• 2 kg of tomatoes;
• 4 things. sweet bell 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 cabbage forks, add a little salt, and crush.
2. Chop the greens, grate the carrots, cut the sweet pepper into cubes.
3. Mix the filling.
4. Cut off the tops of the fruits, remove the pulp with a spoon, add a little sugar and salt to the middle of the tomato.
5. Stuff with vegetable mixture.
6. Cut horseradish root, hot pepper (without seeds) 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 pan is full.
9. Prepare boiling water, dissolve 1 tbsp. l. salt, stir, cool the brine.
10. Grind the tomato pulp, mix with garlic, add to the brine, stir.
11. Pour over the tomatoes, put on the press, leave for a day.
12. Then 4 days on the bottom shelf of the refrigerator.
13. The appetizer is ready.

Armenian tomatoes: recipe with carrots

Required ingredients:

• tomatoes, take the “cream” variety - 1 kg;
• medium carrots – 3 pcs.;
• peeled garlic – 4 cloves;
• celery greens and other herbs of preference – 100 g;
• bay leaf – 2 pcs.;
• allspice - 5 peas;
• clean water – 1 liter.

Step-by-step execution of the recipe:

1. Remove the top of the fruit and remove the pulp with a spoon.
2. Grind the peeled carrots on a grater with large holes.
3. Chop the greens and 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 the tomatoes with carrot mince.
6. Line the bottom of the pan with herbs, then continue adding layers, alternating between tomatoes and herbs.
7. Prepare the brine. Add your favorite spices to the water, in addition to salt. Take about 80 g of salt for 1 liter.
8. If you need a quick recipe for Armenian tomatoes, then you need to pour the vegetables with a hot solution. If the workpiece is not needed immediately, then let it cool down.
9. Keep the pan in the room for one day, then move it to the bottom shelf of the refrigerator.

Recipe for Armenian marinated tomatoes

A preparation for housewives who save their time in the kitchen. Cherry tomatoes are good for this recipe if you don’t want to cut the fruit.

Products:

• 3 kg of tomatoes;
• 1 kg of onion;
• 1 head of garlic;
• 1 tbsp. l. salt, vinegar;
• 2 tbsp. l. Sahara;
• green herbs of your choice, 50 g each;
• hot pepper - to taste;
• vegetable oil – 1 tbsp. l. for a jar;
• 1 liter of water.

Guide to cooking Armenian dish:

1. Prepare the vegetables - cut the tomatoes into halves, onion into half rings, chop the pepper and herbs.
2. Place in layers in a jar - tomatoes, herbs + peppers, garlic, onions. Alternate until full.
3. Boil water, dilute sugar, salt, and finally add vinegar.
4. Pour the boiling mixture over the vegetables.
5. Sterilize according to the time depending on the volume of containers, add oil before rolling.

Armenian pickled tomatoes

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

Ingredients:

• tomatoes to completely fill the bottle;
• garlic cloves – 6 pcs.;
• dill umbrellas, cilantro, basil, hot pepper - all according to 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 the container with vegetables.
3. Prepare brine - water + salt + sugar.
4. Cool the solution and pour over the tomatoes.
5. Close with nylon lids and transfer to the cold.

Serve after a month.

Armenian stuffed tomatoes with onions

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

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

Preparation:

1. Do not cut the fruits in half completely.
2. Chop garlic, herbs, mix.
3. Onion - in half rings.
4. Stuff the fruits with green minced meat.
5. Sterilize the jars, fill them in layers with tomatoes and onion rings.
6. Prepare brine from water, bay leaf, peppercorns, sugar, salt.
7. Pour in the vinegar last and let the mixture cool.
8. Fill jars with vegetables and 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 peeled garlic and pepper without seeds through a meat grinder.
2. Chop the greens and mix with spices.
3. Cut the tomatoes with a cross and fill with minced meat.
4. Divide into jars.
5. Prepare a filling from water, salt, paprika powder and vinegar.
6. Pour over the fruits, sterilize for 15 minutes.
7. Roll up, wrap, and leave to cool slowly.

Rules for storing tomatoes in Armenian

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

To preserve tasty tomatoes longer, jars should be sterilized. After fermentation is complete, pickled tomatoes are stored only in the cold, otherwise they will become acidic.The workpiece under the nylon cover is lowered into the cellar or basement. Can be placed on the bottom shelf of the refrigerator.

Conclusion

Armenian tomatoes are not a complicated dish at all. The recipes are accessible even to novice cooks. The advantage of the preparations is that there is little vinegar in them, and the technology is very simple. Therefore, you can very quickly prepare delicious tomatoes for the holiday table.

Recommended Posts

Khrenovina (horseradish appetizer) - a classic recipe

Recipe for mushroom hodgepodge from honey mushrooms

Sea buckthorn tea

Plum marshmallow

Tomatoes in their own juice with tomato paste

Tomatoes in their own juice without vinegar

Fire seasoning from tomatoes and peppers: 17 recipes

Tomatoes in Czech style

Ankle Bens eggplant salad for the winter