Armenians made from red tomatoes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make Armenians from red tomatoes? Prepare your food. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish. It will be tastier to use natural vinegar - pomegranate or apple, but, in the absence of this, ordinary table vinegar will do.

2. STEP 2

   

   For this appetizer, it is best to chill all the ingredients in the refrigerator. Vinegar and oil too. Take the tomatoes, wash them and dry them. Make deep cuts, as if cutting the tomato into 4 parts, but not all the way.

3. STEP 3

   

   Wash the greens well and dry. I used dill and cilantro, but any you like or have on hand will do. It would be delicious to add basil. Chop all the greens, the finer the better.

4. STEP 4

   

   Peel and chop the garlic. You can pass it through a press or grate it on the finest grater. Add dry tomato to the garlic, it will add a rich taste to the tomatoes, ground cilantro, and salt. You can change the set of spices at your discretion. Mix garlic with spices. In a separate bowl, combine vinegar and oil. Then pour this mixture into the garlic mass and mix well.

5. STEP 5

   

   Next, you can make a quick version - just mix the tomatoes, herbs and garlic-butter mixture. Or mix the greens with the marinade and stuff the tomatoes with this mixture, carefully spooning it into the cuts. Either way it will be delicious. Next, place the tomatoes and herbs in jars and let steep for 6-7 hours. After this time, the appetizer will be ready. You can serve it to the table. Bon appetit!

Comments on the recipe

Maslova Tatyana

26.11.2023

5

I love stuffed tomatoes. I like the version with ham and cheese filling.

tatyanochka2022

26.11.2023

4.8

The tomatoes are slowly ripening. I pick for salads or slices those that have become softer. Today I selected ripe but elastic small tomatoes to prepare red tomato Armenians according to the recipe. Dense pulp is a prerequisite so that the tomatoes do not fall apart or spread when cutting. I cut each piece into four parts without cutting all the way through. My tomatoes are fleshy with a thick skin, which allowed them to keep their shape. I stuffed the tomatoes with a mixture of garlic, herbs, vegetable oil, vinegar, salt and red pepper, and the aroma was amazing! From the greens I took parsley (instead of cilantro), a little dill and a sprig of basil, and chopped everything finely. The vinegar I had was table grade 9%. As the author of the recipe advised, I let the tomatoes stand, but not for six or seven hours, but for about five. We tried them for dinner. Extraordinary yummy! Spicy, spicy, with a tantalizing taste of garlic and fragrant herbs! The aroma alone is worth it, it makes my mouth water! Thank you very much for the recipe!