Soaked tomatoes without water
4 servings
20 minutes
Pickled tomatoes without water are an ancient European method of salting tomatoes passed down through generations. In this recipe, the tomatoes gain a rich flavor thanks to aromatic herbs, garlic, and spices that enhance their zest. The preparation process is very simple: fresh tomatoes are thoroughly mixed with greens and spices, and then, through natural fermentation, they acquire a pleasant sourness and vibrant taste. This method preserves the freshness of the tomatoes and complements them with the sharp aroma of horseradish and parsley. The taste of pickled tomatoes is a harmony of sweet-sour notes with a savory saltiness. They perfectly complement meat dishes, pair well with potatoes, or simply serve as an independent snack that reveals the richness of natural ingredients.
1
Wash and dry the tomatoes. Cut off the 'stem end' with a knife, trying not to reach the flesh.
2
Finely chop the washed greens and garlic and mix them.
- Green: 10 g
- Celery greens: 1 stem
- Garlic: 4 cloves
3
Put all the ingredients in a sturdy bag and shake well.
- Green: 10 g
- Celery greens: 1 stem
- Garlic: 4 cloves
- Horseradish leaves: 2 pieces
- Salt: 1 tablespoon
- Sugar: 1 tablespoon
- Ground black pepper: 0.5 teaspoon
- Parsley: 1 bunch
4
On the second day, you can taste...