Spicy Georgian-style tomatoes with filling for the winter
If you need something to do with unripe tomatoes, make Georgian-style tomatoes for the winter with a filling: herbs, garlic, and hot pepper.
This is the most delicious recipe. Spicy, aromatic tomatoes make a great addition to meat, boiled or fried potatoes, and other side dishes. They're super easy to prepare, especially with the detailed step-by-step photos.
It's best to choose tomatoes that are just beginning to lighten, with a yellow or pinkish tint. If the tomatoes are dark green, soak them thoroughly in water to remove any bitterness. Choose herbs to suit your taste – you can add cilantro, parsley, dill, celery, basil, or create a spicy mix of several different herbs.
Ingredients:
- tomatoes – 1 kg;
- sweet bell pepper – 1 pc;
- garlic – 1 head;
- greens – 1 bunch;
- hot pepper – 1-2 pods;
- water for marinade – 1 liter;
- salt – 2 tbsp;
- sugar – 1 tbsp;
- vinegar 9% - 3 tbsp.
How to prepare Georgian-style stuffed tomatoes
Select firm, medium-sized tomatoes, brown or green, for pickling. Using a sharp knife, cut the top of the tomatoes about halfway through.
Place the tomatoes in a bowl or basin, cover with hot water (not boiling), and let them soak for 10 minutes for brown tomatoes and 20 minutes for green tomatoes. Drain the tomatoes and rinse them under clean running water.
Wash the greens, wrap them in a towel, and squeeze them dry. Let them dry. Then gather them into a bunch and cut them into several pieces. Place them in a blender. Add the garlic, hot peppers, and bell peppers. Blend everything until smooth.
We stuff the tomatoes with the aromatic mixture, pushing it deep so that the greens remain in the tomatoes when pouring the marinade and subsequent sterilization.
Place the stuffed tomatoes in liter jars. For added flavor, add a few allspice berries, coriander, and a bay leaf to the bottom of each jar.
For the marinade, boil water, add salt and sugar. Stir, and bring to a boil again. Pour in the vinegar and immediately pour the boiling marinade into the jars, filling them to the brim.
Line the bottom of a suitable saucepan with a thick cloth. Place the jar of tomatoes in it. Add enough water to cover the jar two-thirds of the way. Sterilize the liter jar of tomatoes for ten minutes after the water starts boiling. Be sure to cover the jar with a lid, but do not seal it.
After sterilization, carefully remove the jar and screw on the lid. Wipe it dry, cover it with a warm blanket, and leave it for one or two days until it cools completely. Then store it in a cool, shaded area. Happy canning!
