Those who love canned tomatoes will love this recipe. Stuffed tomatoes are the aroma of garlic, the pungency of pepper and the spicy aftertaste of greenery. Such an appetizer is able to conquer from the very first bite.
It is necessary
- For a can of 1, 5 l:
- - 900 g tomatoes
- - 1 clove of garlic per 1 tomato;
- - 2 pods of red hot pepper;
- - 1 medium onion;
- - 2 pcs. bay leaf;
- - 3 sprigs of dill with inflorescences;
- - 3 sprigs of parsley;
- - hot peppers or chili peppers;
- - 6 pcs. black and allspice peas.
- For brine:
- - 2 tbsp. Sahara;
- - 1, 5 tbsp. salt;
- - 30 ml of table vinegar.
Instructions
Step 1
Place dill sprigs, bay leaves and parsley in a thoroughly washed jar. Chop the onions into thin rings and fold into the jar as well. Add allspice and black pepper.
Step 2
Peel and wash the garlic. Cut each slice lengthwise into 3 parts. Wash the tomatoes thoroughly. Cut off the top of each tomato next to the stalk.
Step 3
Wash the hot peppers or chili peppers and remove the seeds. Those who are not very fond of spicy dishes can replace hot pepper with Bulgarian. Cut all the peppers into small pieces. In each tomato, stick 3 pieces of garlic and a wedge of pepper. Try to place the filling deep into the pulp.
Step 4
Place all the stuffed tomatoes in a jar, being careful not to crush them. Pour boiling water over the tomatoes in a jar. Cover the jar with a lid and let sit for about half an hour.
Step 5
After the allotted time, drain the water from the jar into a saucepan. Add sugar and salt, pour in vinegar. Bring the resulting marinade to a boil. Pour the hot marinade over the tomatoes and set the jar to sterilize for 20 minutes. After that, roll up the jar with the sterilized lid.
Step 6
Turn the jar upside down and leave to cool with a blanket or blanket. After cooling completely, store the tomatoes in a dark and cool place.
