Armenian Marinated Tomatoes with Garlic and Parsley: A Super Appetizer!

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

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Armenian Marinated Tomatoes with Garlic and Parsley: A Super Appetizer!

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!

Armenian Marinated Tomatoes with Garlic and Parsley: A Super Appetizer!

Ingredients:

  • Small brown (or green) tomatoes
  • 1 bunch of parsley
  • 2 heads of garlic
  • Salt

Instructions:

  1. Finely chop parsley and garlic, then mix them together.
  2. 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.
  3. Fill each tomato with a generous amount of the parsley and garlic mixture.
  4. 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.
  5. 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.
  6. 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.

Armenian Marinated Tomatoes with Garlic and Parsley: A Super Appetizer!

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