Super easy to make, these Armenian tomatoes are not your typical pickles.
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Bursting with the flavors of garlic and parsley, they’ll make your taste buds dance with joy. Whether you savor them after 3 days or wait for the bold flavors to develop after 5, these tomatoes are sure to become your forever-favorite appetizer. Dive into the irresistible charm of Armenian cuisine with this delightful recipe!
Ingredients:
- Small brown (or green) tomatoes
- 1 bunch of parsley
- 2 heads of garlic
- Salt
Instructions:
- Finely chop parsley and garlic, then mix them together.
- Make a small incision on the top of each tomato, not cutting all the way through, leaving a “cap,” or cut a cross on the top without going all the way through.
- Fill each tomato with a generous amount of the parsley and garlic mixture.
- Arrange all the tomatoes in a large pot and pour brine over them: for 1 liter (4 cups) of cold water, add 2 tablespoons of salt.
- Cover the top with a plate and place a weight on it. Put the pot with tomatoes on the balcony or leave it on the table for 3-4 days.
- Check for readiness individually. If you prefer mildly salted tomatoes, try them after 3 days. If you like them with a stronger kick, wait for 4-5 days.
