Fragrant Korean-style tomatoes with green basil and parsley
12 servings
60 minutes
Korean-style aromatic tomatoes with green basil and parsley are a vibrant combination of freshness, spiciness, and flavor rooted in Korean culinary traditions. This recipe originates from the rich traditions of fermented vegetables that adorn the Korean table. Tomatoes soaked in a mixture of fragrant herbs, garlic, and pepper acquire a rich taste with a hint of sweetness and spicy heat. Green basil adds exquisite spicy notes while parsley refreshes and enriches the overall palette. They are perfect as a side dish for meat dishes, rice or noodles, and make an excellent snack for festive tables. The simplicity of preparation makes this recipe accessible even for novice cooks, while the rich flavor will surely be remembered by anyone who tries these exquisite tomatoes.
1
Prepare the necessary ingredients. Clean the vegetables and greens, wash them well under running water, and dry them.
2
Tear the basil leaves and flowers and place them in a bowl.
- Green basil: 150 g
3
Peel the garlic.
4
Chop the garlic finely or press it through a garlic press. Add it to the container with the basil.
- Garlic: 2 heads
5
Chop the parsley finely.
6
Add the chopped parsley to the container with basil and garlic.
- Parsley: 150 g
7
Pour 80 grams of sugar into the container with the prepared greens and garlic.
- Sugar: 80 g
8
Add 2 tablespoons of salt (level) to the greens.
- Salt: 2 tablespoons
9
Chop the cleaned sweet and hot peppers into thin strips. Place in a container with herbs and mix everything well.
- Bell pepper: 300 g
- Chili pepper: 10 g
10
Slice the tomatoes into wedges, removing the stems. Cut medium-sized fruits in half, large ones into quarters, and carefully pierce the small ones with a knife.
- Tomatoes: 2 kg
11
A 3-liter jar and a tight plastic lid should be thoroughly washed with soda.
12
Place the prepared herbs with garlic and peppers in the container with tomatoes. Mix gently.
13
Place the tomatoes in a clean, dry jar.
14
Pour 100 ml of vegetable oil into the jar with tomatoes.
- Vegetable oil: 100 ml
15
Pour 100 ml of 6% vinegar into the jar with tomatoes.
- Vinegar: 100 ml
16
Seal the jar of tomatoes tightly with a lid. Turn it over several times or roll it on the table to evenly distribute the vegetable oil and vinegar.
17
Place the jar of tomatoes upside down on a plate and put it in the fridge for 8 hours.
18
In the morning, turn the jar upside down, and you can serve the tomatoes at the table. Store in the refrigerator.
