Armenian-style tomatoes are quick and very tasty.

Country kitchen

A versatile recipe for the most delicious quick-tomato appetizer, ready in no more than fifteen minutes. However, Armenian tomatoes will be fully ready in two to three days, so make them ahead of time and soak them in brine for the required time. Soaked in a spicy mixture of herbs, hot peppers, garlic and spices, the tomatoes become very aromatic, slightly spicy, with a pleasant spicy aftertaste.

Serve them as an appetizer or accompaniment to meat or fish dishes, fried chicken, or boiled or fried potatoes. Choose the herbs to suit your taste; anything you can find in your garden or at the market stall will do: basil, celery, dill, cilantro, and parsley. You can also add a pinch of dried or fresh thyme, a touch of herbes de Provence, coriander, and peppercorns.

Ingredients:

small round tomatoes – 500 gr.,
dill - 0.5 small bunch,
basil - a few sprigs,
parsley, cilantro - half a bunch each,
table salt – 40 g,
water – 3 glasses,
hot peppers – 0.5-1 pod (to taste),
peppercorns, coriander - 6-7 pcs each,
bay leaf – 2 leaves,
garlic – 4-5 large cloves.

How to cook tomatoes in Armenian style

Select medium-sized, ripe tomatoes, preferably fleshy, without blemishes, damage, or spoiled areas. Rinse with cold water and remove the stems.

Using a sharp, thin-bladed knife, make a cross-shaped cut on each tomato. Cut almost all the way to the bottom, leaving about a quarter of the way through.

Prepare a spicy mixture of herbs, garlic, and pepper. Finely chop the washed and dried herbs with a knife and mix in a bowl.

Press the garlic cloves through a press, grate, or chop very finely. Shake out the seeds from the hot pepper and cut the flesh into small pieces. Add to the herbs.

Slightly opening the slit, fill each tomato with the mixture of herbs, garlic, and pepper. Place the tomatoes cut-side up in a bowl.

fill the tomatoes with the spice mixture

For the brine, boil water, add salt, peppercorns, coriander, and bay leaves. Cook for five minutes. Cool the brine to just above room temperature.

Pour the cooled dressing over the tomatoes, covering them completely. Cover and let sit for 24 hours, then refrigerate for another day or two, until they're marinated.

Generally, Armenian tomatoes need to be left in the brine for two to three days, but can be enjoyed after 10 to 12 hours. Enjoy!