Tomatoes stuffed with herbs and garlic quickly

How to make tomatoes stuffed with greens and garlic quickly? Very easy! Prepare the products according to the list. Which tomatoes are better to take? Springy ripe tomatoes are good, they hold their shape well and look very appetizing when finished. I used 3 pods of hot chili pepper for the recipe, if you have fresh hot pepper, you can use it.

First of all, make the brine. Pour salt, sugar and ground coriander into a small saucepan or saucepan. Add bay leaves and peppercorns (I have fragrant).

Pour 1 liter of water and put on fire. Bring to a boil, when the salt and sugar are completely dissolved, remove the pan from the heat.

Pour in the vinegar, mix and leave until it cools completely (about 40 degrees).

From|from| tomatoes, remove the tails. Wash the tomatoes and dry them with napkins.

On each tomato, make a cross-shaped cut about half way.

Peel the garlic and wash it.

Wash, dry and finely chop the dill. For salting tomatoes, you can use only dill or take a mix of fresh herbs from parsley, basil and cilantro.

Grate the garlic on a fine grater or pass it through a press. Add to greens.

Mix thoroughly.

If you have fresh hot pepper, cut it into thin rings. If the chili pepper is dry, then chop it with a knife, as in the photo.

Insert a ring of hot pepper or a pinch of dry chili into each tomato. Then add the dill-garlic mixture. Use a teaspoon for convenience.

Place the stuffed tomatoes in a deep container that is suitable in size.

Pour warm brine. Cover with a lid or cover with cling film and put in the refrigerator on the bottom shelf for a day.

After 24 hours, the stuffed low-salt quick-cooking tomatoes are ready, you can take the first sample.