Tomatoes stuffed with garlic, herbs and pepper

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make tomatoes stuffed with garlic and bell peppers for the winter? Let's prepare the ingredients. Tomatoes for this preparation must be firm, strong and small in size. You can take multi-colored bell peppers for contrast.

2. STEP 2

   

   Rinse the tomatoes and bell peppers thoroughly under running water and let the water drain from the vegetables. Cut out the stalks of the pepper and remove them with seeds. Cut them into small strips or cubes.

3. STEP 3

   

   Wash the parsley thoroughly, dry and finely chop. Peel the garlic and finely chop with a knife. Stir in parsley.

4. STEP 4

   

   Cut the tomatoes as if cutting them into two halves, but do not go all the way with the knife. If the tomatoes are not very strong, then you can stuff them differently by cutting off the top and placing the filling into the pulp of the fruit.

5. STEP 5

   

   Place a few pieces of bell pepper, chopped garlic and parsley into the cut of each tomato, and combine the tomato halves. You need to sterilize the jars for the preparation in advance. It is better to use 0.5 liter jars. Jars can be sterilized in any usual way: in a water bath, in the microwave or in the oven. Wash the lids, boil and dry.

6. STEP 6

   

   Prepare the marinade: pour water into a saucepan, add sugar, salt, bay leaf and peppercorns. Bring the marinade to a boil, cook for about 5 minutes. Then pour in the vinegar. Bring to a boil, turn off the heat.

7. STEP 7

   

   At the bottom of each jar, place a piece of hot pepper and a little of the filling itself. Place stuffed tomatoes tightly in jars on top. Pour the boiling marinade over the tomatoes in the jars. Cover with lids. Leave for half an hour. Then pour the marinade back into the pan and bring to a boil again. Pour it over the canned tomatoes again. Cover the jars with lids and sterilize for about 20 minutes.

8. STEP 8

   

   Then roll up the jars, turn them upside down and wrap them in a blanket, leave at room temperature until completely cool. Store in a cool place. Bon appetit!

Comments on the recipe

elena

22.11.2023

4.8

Bon Appetit, magicians!! Tell me: I don’t understand what concentration of vinegar is ultimately used in the recipe? There was no parsley, I decided to use dill leaves... I’ll show you a little later)