Marinated Tomatoes with Fresh Herbs and Garlic

Juicy tomatoes packed with fresh herbs and garlic

A while ago, I tried salted tomatoes at a friend's house. They were stuffed with plenty of fresh herbs and garlic, and they were delicious. There was just one little “but” - they seemed a bit too salty to me, and I felt that something was missing.

But I liked the idea. I didn't ask for the recipe. Instead, I started experimenting with the marinade myself.

I made these tomatoes for the first time last summer, and they turned out wonderfully. So when the first seasonal tomatoes appeared this year, of course I made them again. Here is my version.

Ingredients

Medium seasonal tomatoes - enough to fit snugly in your container

Makes enough for one large container. I used a square container that fit 7 medium tomatoes in a single layer.

For the Filling

• ½ medium bunch fresh parsley

• ½ medium bunch fresh cilantro

• Several sprigs fresh dill

• 4–5 garlic cloves

• Hot pepper, to taste (optional)

For the Marinade

First, determine how much liquid you need to completely cover the tomatoes in your container. I needed 1.5 liters (6¼ cups), so the amounts below are for that quantity.

• 1.5 liters (6¼ cups) water

• 2 tbsp salt

• 4 tbsp sugar

• 1 tsp mixed peppercorns

• 1 tsp coriander seeds

• 2-3 whole cloves

• 1 bay leaf

• 100 ml (about ⅓ cup + 1 tbsp) vinegar

  
  

Instructions

Prepare the Marinade

Pour the water into a saucepan and add the salt, sugar, peppercorns, coriander seeds, cloves, and bay leaf. Stir and bring to a boil.

Once the water is boiling, add the vinegar and let the marinade simmer for about 2 minutes.

Remove from the heat and let the marinade cool completely.

Prepare the Tomatoes

While the marinade is cooling, wash and dry the tomatoes thoroughly.

Make a deep cross-shaped cut in the top of each tomato, stopping before you reach the bottom so that the tomato remains in one piece.

Finely chop the parsley, cilantro, dill, and garlic and mix everything together. Add hot pepper if you like a little heat.

Gently open each tomato at the cuts and fill it generously with the herb and garlic mixture.

Lightly grease the container with olive oil and arrange the stuffed tomatoes snugly inside.

To keep the filling from being washed out by the marinade - and to prevent the tomatoes from floating - place something relatively light on top of them, such as a small plate or cutting board. The tomatoes should remain completely submerged.

Pour the cooled marinade over the tomatoes, making sure they are fully covered. Close the container with a lid.

Leave the tomatoes at room temperature for 6–8 hours or overnight, then transfer them to the refrigerator.

They will be ready to enjoy in 2-3 days.

Keep refrigerated.