Three-day tomatoes
10 servings
30 minutes
Three-day tomatoes are a traditional Russian recipe that combines simplicity of preparation with rich flavor. The origins of this dish trace back to rural homes where vegetable salting helped preserve the harvest for a long time. Tender, slightly pickled tomatoes acquire a rich sweet-sour taste with spicy notes of garlic and bay leaf. Celery adds a light freshness, while the marinade makes the tomatoes juicy and aromatic. The dish pairs perfectly with meat dishes, boiled potatoes, or simply fresh bread. It is a wonderful appetizer that will adorn any family dinner or festive table. After three days of infusing in the refrigerator, the tomatoes become tender and rich, delighting with their traditional taste.
1
Crush and finely chop the garlic, and chop and crush the celery.
- Garlic: 20 g
- Celery stalk: 30 g
2
Cut the tomatoes with a cross, blanch them in boiling water, and peel off the skin.
- Tomatoes: 2 kg
3
In a pot, combine vinegar, water, sugar, and salt, bring to a boil, then cool.
- Vinegar 9%: 30 ml
- Water: 1 l
- Sugar: 40 g
- Salt: 20 g
4
Combine all ingredients in one container, cover, and leave in the refrigerator for three days.
- Tomatoes: 2 kg
- Salt: 20 g
- Sugar: 40 g
- Vinegar 9%: 30 ml
- Bay leaf: 2 pieces
- Garlic: 20 g
- Celery stalk: 30 g
- Water: 1 l