Super easy to make, these Armenian tomatoes are not your typical pickles.
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.
