Spicy tomatoes with garlic inside
Fragrant tomatoes with garlic inside for the winter, prepared with a recipe with step-by-step photos – a homemade preserve that is sure to delight gourmets with its unusual and memorable taste. Tomatoes marinated with garlic are a dish that guests will not be able to resist at the holiday table.
Preparation time: 1 hour. Number of servings: 3 1-liter jars.
Ingredients for tomatoes:
- tomato – 2 kg;
- coarse table salt – 1 tbsp;
- granulated sugar – 5 tbsp;
- boiled filtered water – 1 l;
- parsley - a bunch;
- garlic – 2 heads;
- black peppercorns – 6 pcs.;
- bay leaf – 3 pcs.;
- Table vinegar concentrate 9% - 1 teaspoon in each jar.
How to cook tomatoes with garlic inside
Wash the tomatoes thoroughly, cut off the stems, and insert a garlic clove into the hole. Be sure to cut the clove in half and then diagonally. Insert the pointed end into the hole. For homemade preserves, use firm tomatoes without any soft or rotten parts. The appetizer will be tastier and spicier if you add a piece of red pepper or ginger root along with the garlic.
We washed and sterilized the jars in advance, and placed spices, a sprig of fresh parsley, and black peppercorns on the bottom of each.
Now begin filling the jar with tomatoes to the top rim. Pack the tomatoes tightly together to ensure more fits.
Bring a saucepan of water to a boil, pour it over the tomatoes in the jar, cover with a lid, and let it sit for 5 minutes. Then drain, bring it back to a boil, and pour it over the tomatoes. For the third time, add granulated sugar and coarse table salt to the saucepan with 1 liter of water, stir, and cook the marinade until it boils, then cook for another 10 minutes. Immediately fill the jars with the hot brine to the brim.
Seal the jars tightly, check for any marinade leaks, wrap them in a blanket, and leave them upside down on the counter to cool for 24 hours.
