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Salted Cherry Tomatoes


Ingredients for Making Salted Cherry Tomatoes

  1. Cherry Tomatoes 500 grams
  2. Dill 1 bunch (medium)
  3. Parsley 1 bunch (medium)
  4. Garlic 2-3 prongs
  5. Salt 1 teaspoon
  • Main ingredients: Tomato, Garlic, Greens
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen paper towels, Cutting board, Kitchen knife, Deep bowl, Garlic press, Tablespoon, Plastic bag or roasting pocket, Plastic container, Refrigerator, Salad bowl or plate

Cooking salted cherry tomatoes:

Step 1: prepare the ingredients.


First, peel the cloves of garlic and rinse them under a stream of cold running water along with herbs, as well as cherry tomatoes. Dry the vegetables with paper kitchen towels, and with parsley and dill, shake off excess liquid over the sink. After that, put on the kitchen table the remaining products that you will need to prepare the dish, and proceed to the next step.

Step 2: prepare a mixture of herbs, garlic and salt.


We spread all the greens on a cutting board, finely chop and send into a deep bowl. There we squeeze garlic cloves through a press, add the right amount of salt and mix everything with a tablespoon to a homogeneous consistency.

Step 3: salt the cherry tomatoes.


Further, in order for the tomatoes to salted well, we make a small cross-shaped incision with a knife or 5-6 punctures with a wooden skewer on each, near the place where the stalk was attached.

We shift the tomatoes into a bowl with garlic herbs and mix everything thoroughly again.

Then pack them in 2-3 plastic bag or a baking pocket, tightly close so that there are no gaps, and leave at room temperature for 2 hours.

Then we put a bag of tomatoes in a plastic container and send it to the refrigerator for a couple more hours, or better all night.

Step 4: serve salted cherry tomatoes.


Salted cherry tomatoes are served chilled as a snack or as an addition to the side dish.

Serve them in a salad bowl or on a plate, optionally sprinkled with fresh dill, parsley or onions and watering with vegetable oil. The taste of tomatoes is sweet and sour, with a very pronounced aroma of herbs and garlic. Enjoy it!
Enjoy your meal!

Recipe Tips:

- in addition to parsley and dill, you can use any other herbs or make assortments, adding to the whole set of cilantro, basil and rosemary;

- before sending the bag of tomatoes to the refrigerator, it is better to put it in a plastic container or bowl, during the pickling, the tomatoes will let out a lot of juice that can leak out;

- very often, instead of salt, soy sauce is used, for 15 tomatoes 1 tablespoon.