Ingredients for Making Fast Pickled Tomatoes
For the dish:
- Ripe Tomatoes 600 grams
- 1/2 head garlic
- Large onion 1 piece
- Fresh basil greens 1 medium bunch
- Fresh parsley 1 medium bunch
- Olive oil 60 milliliters
- Soy sauce 1 tablespoon
- Liquid honey 1 teaspoon
- Freshly ground black pepper 1/2 teaspoon
- Salt 1 tablespoon
- Sugar 1.5 tablespoons
- White wine vinegar 2 tablespoons
- Ready mustard 1/2 teaspoon
- Main ingredients: Onion, Tomato, Garlic
- Serving 5 servings
Teaspoon, tablespoon, cutting board, kitchen knife, medium bowl, deep bowl - 2 pieces, saucer, plate, large bowl, refrigerator, food container with a lid, deep serving bowl or salad bowl
Cooking fast pickled tomatoes:
Step 1: prepare the parsley.
We thoroughly rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a deep bowl.
Step 2: prepare the basil.
Wash a bunch of basil under running water, just like parsley, shake off excess liquid and put it on a cutting board. Using a knife, grind greens and pour into a container with the first component.
Step 3: prepare the garlic.
We put the garlic on a cutting board and lightly press down with the edge of the knife. Next, with clean hands, peel the cloves from the husks and rinse under running water.
We lay out the components back on a flat surface and finely chop the improvised inventory. Pour the chopped garlic in a clean saucer and leave it aside for a while.
Step 4: prepare the onions.
Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and cut it into two halves. We cut each part across thin thin rings and immediately move it to a free plate.
Step 5: prepare the tomatoes.
We wash the tomatoes well under running warm water and put them on a cutting board. Using a knife, remove the stalks, and then cut the vegetables into small slices. Shredded components are transferred to a medium bowl.
Step 6: prepare the marinade.
Pour olive oil, soy sauce, liquid honey, white wine vinegar and prepared mustard into a clean deep bowl. To this we add freshly ground black pepper, salt and sugar and, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!
Step 7: Cooking Quick Pickled Tomatoes
In a large bowl, spread the slices of tomatoes, half rings of onion, chopped garlic, as well as basil and parsley. Pour all the components with marinade and mix well with a tablespoon. Attention: we use improvised stock with special care not to damage the pulp of vegetables. Now leave the salad aside for 1 hour. After the allotted time, we again mix the components with a tablespoon and then transfer from the bowl to the food container. We close the container with a lid and put it in the refrigerator. Now the dish should stand another 1 hourbut already in the cold. In the end, we get it out of there, mix again and can serve it to the dinner table.
Step 8: Serve the fast pickled tomatoes.
Using a tablespoon, transfer the quick pickled tomatoes from the container to a special bowl or salad bowl and serve them as an appetizer to the dining table. The dish is very juicy and fragrant. For several hours, the marinade soaks components well, so the vegetables are incredible and interesting in taste. Such a salad can be eaten along with fried potatoes, various boiled cereals, navy pasta, fries and other dishes of your choice.
Bon appetit to all!
- to prepare such a salad, try to use fleshy sweet tomatoes, as well as white or Crimean onions. Then the dish will turn out more tasty and interesting;
- to make the marinade really tasty, add only real concentrated soy sauce to it;
- if desired, salt can not be sprinkled. Due to the fact that soy sauce is already quite salty, this can ruin the taste of the salad itself;
- You can store pickled tomatoes in the refrigerator, but not more than a day, as they will lose their freshness and aroma.