Salted Tomatoes with Basil
4 servings
60 minutes
A family recipe by Evgeny Kuznetsov, chef of the restaurant "Sibirsibir". Here's what Evgeny says about them: "I've been eating these tomatoes since I was a child - this is how my grandmother, who lives in the Smolensk region, cooks them, and now I cook like this . These are salted tomatoes, but they have a little vinegar added. Very little is added, so much so that you can't call these tomatoes pickled. Especially since there is not enough sugar here for pickled tomatoes. So this minimal vinegar is needed so that the tomatoes keep their shape until winter. They don't explode, ferment, or burst halfway, ruining your New Year's plans. The special thing about these tomatoes is that if you pickle them in September, they will be ready just in time for the holidays - it takes at least three months to pickle.
1
Add salt and sugar to the water. Place the pot with water on the stove. When the water boils, pour in the apple vinegar.
- Water: 1 l
- Salt: 1 tablespoon
- Sugar: 3 tablespoons
- Apple cider vinegar: 25 ml
2
Place the tomatoes in two two-liter jars and add basil.
- Tomatoes: 1 kg
- Red Basil: 3 sprigs
3
Pour boiling water over the jars of tomatoes and leave for 15 minutes.
- Water: 1 l
4
Pour out boiling water, fill with brine, and seal.
- Water: 1 l