Salt-fermented tomatoes

Whole tomatoes fermented without vinegar in a brine with garlic, dill and leaves, with a sour-salty taste, as a cold appetizer with meat and vodka.

Salt-fermented tomatoes are whole red, brown or green tomatoes fermented without vinegar in a brine with salt, garlic, dill, leaves of horseradish, currant and cherry, with a soft brine-soaked flesh, a sour-salty taste of lactic fermentation and a spiced aroma. They are served as a cold appetizer with meat, potatoes and vodka, cut into solyanka, pickle soup, vinaigrette salad and salads.

Recipes with this ingredient

Gazpacho with seasonal peachesEuropean cuisine | Main courses

For hot days on the veranda of the Kuznya House restaurant, Ruslan Zakirov prepared a gazpacho of the ideal velvety texture, where ripe tomatoes compete in sweetness with seasonal peaches. The play with shades of taste is continued by a drop of sherry vinegar, which adds a neat sourness to the fruit and vegetable cold soup.

Broccoli pancakes with fried oyster mushroomsUkrainian cuisine | Main courses

Recipe from the wild cuisine restaurant "Scottish cell".

Paella with chicken legsSpanish cuisine | Main courses

Paella with chicken legs is the embodiment of Spanish passion for vibrant flavors and rich dishes. Originating in sunny Valencia, paella was historically a peasant dish that combined accessible ingredients into one appetizing treat. In this version, tender chicken legs are fried to a golden crust and then simmered with onions, garlic, and sweet peppers to release their aroma. Tomatoes add a slight tanginess while paprika and black pepper provide warmth and spiciness. Long-grain rice absorbs the chicken broth and juices from the ingredients, becoming remarkably rich. Paella is a dish that is perfect for both cozy family dinners and festive gatherings, allowing you to enjoy the authentic taste of Spain.

Spaghetti with shrimp consomme and pickled tomatoesAuthor's cuisine | Soups

The braided cheese looks like spaghetti, but is essentially mozzarella, and when chef Giovanni Passerini saw this cheese in Moscow, the idea for the dish was born on its own.

210

Siberian cabbage soup with salted tomatoesRussian cuisine | Soups

Siberian shchi with salted tomatoes is a true embodiment of Russian cuisine, harmoniously combining the sweet-sour notes of fermented vegetables and the rich flavor of beef broth. The origins of this dish trace back to deep Siberia, where shchi were a staple due to accessible ingredients and their ability to warm in harsh frosts. Shchi have a bright, slightly spicy taste thanks to the salted tomatoes, while sauerkraut adds a light tanginess. The addition of cloves makes the aroma truly warming. This dish is served hot, allowing it to rest a bit for the full flavor to unfold. Shchi pair perfectly with fresh rye bread and sour cream, adding even more depth to their taste.