Quick tomatoes with garlic and herbs

How to make quick tomatoes with garlic and herbs? Incredibly simple! First of all, prepare everything you need. What kind of tomatoes are better to take? Ripe fleshy tomatoes of small size are perfect. In addition to dill, you can take parsley, basil or cilantro, it will also turn out very fragrant and tasty. You can also mix several types of herbs at will.

Prepare the marinade. To do this, pour salt and sugar into a small container, also add bay leaf, allspice and ground coriander.

Pour one liter of water, put the saucepan on the stove and bring to a boil over high heat, wait until the salt and sugar are completely dissolved and remove from heat. Pour in table vinegar.

Leave the marinade to cool. It is not worth pouring tomatoes with hot brine, as the skin of the tomatoes may burst and from this they will lose their appetizing appearance and shape. Cool the marinade to 30-40 degrees.

Wash the tomatoes and remove the stalks. Dry the tomatoes with paper towels.

On each tomato, make a cross-shaped cut with a knife without reaching the end (as in the photo).

Peel the garlic. Adjust the amount of garlic to your liking. Pass the cloves through a press or garlic press.

Rinse a small bunch of dill, dry and finely chop.

Mix garlic and dill until smooth.

Mash the chili pepper with a knife. You can take half a pod of hot pepper and cut it into thin slices.

Put a little hot pepper in each tomato. Next, use a teaspoon to stuff the tomatoes with the garlic-dill mixture.

Place the tomatoes in a small saucepan or bowl. Pour warm marinade over and cover. Refrigerate the stuffed tomatoes for at least 24 hours.

A day later, salted tomatoes are ready, you can take the first sample.

After three days, an appetizer of tomatoes with garlic and herbs will become more saturated and fragrant. Bon appetit!