Description
Maybe there is such a recipe, but first, I have not found, and secondly, on the next pages of these tomatoes are exactly is not, and, as a rule, most of the Mac looks at only the "fresh" page. I found this recipe somewhere on the vast-net. I personally such tomatoes loved it!
Ingredients
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Tomato
8 piece
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Garlic
9 tooth
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Parsley
0.3 coup
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Salt
-
The mixture of peppers
Cooking
The original recipe was suggested to take 7-8 ordinary tomatoes. I had the tomato varieties "Chumak". These took about 20 pieces. They were bred here in Ukraine in Kherson region for the preservation of the company "Chumak". They are sized slightly larger than cherry tomatoes, but slightly prodolgovataya as cream. Personally, I just love them. Although, in fairness I must say that the skin they have harsh, because after all variety for conservation were derived, and then the skin needs to withstand high temperature and basic compression. Because of this skin my husband them in a salad does not like. But at the same time, the pulp in these tomatoes are very sweet, so I'm personally in salads this very skin "over it."
Prepare the container for tomatoes. Her tomatoes have a relatively tight fit in one layer.
With tomatoes "cone" cut the hat to make the groove.
Peel the garlic. The original recipe was suggested to use 3-4 cloves but I love garlic, so I took the head. If the garlic is not young, then you need to cut sarcevic, because it has a lot of kontserogeny. I was young garlic.
Garlic skip through the frog. Me on this device no luck. Can't buy quality. All spadefoot toad I broke a maximum of six months, regardless of the price. Want to arrange a small master-class for those who have the same problem. Without spadefoot toad to achieve the same result. First, the garlic lightly press the broad knife.
Then chop the garlic. This is done as follows. "Pass" on it with a knife, then collected in a "bunch" again "pass" with a knife. And so a few times.
Add a little salt makes the garlic will be crushed.
And again, chop with a knife.
Then, from the "handful" of garlic discharge a little and smearing the garlic with a knife on the Board, grind it.
Raise in a pile.
And another 2-3 times to pass with a knife.
Here is the result. However, this juicy garlic weight slightly salty, but salt is still used in the process of cooking almost any dish that uses crushed garlic. The only thing to clarify that this whole "focus" will, if you use a large wide knife. Well, the so-called knife of the chef. Little is unlikely to succeed.
Prescription needed to take parsley. But when I started to cook, found that the parsley I ended. So I got dill. Also turned out delicious. With greenery interrupts the leaves. The stems are not necessary, they are harsh.
Greens finely chop.
A mixture of PRECI is triturated in a mortar or mill. By the way, pepper in the original recipe was not, but I wanted to go for the gusto.
Mix the herbs, garlic and pepper.
In each tomato add a pinch of salt. If You have a "standard" tomato 1 pieces - 1 coffee spoon of salt.
Put the green garlic a lot.
Lay tomatoes flat plate. Because my tomatoes were small, under the plate I put the lid of a round plastic container that all the tomatoes are pressed evenly. On a plate put the cargo. For example, a Bank or a pot of water. Leave for a day.
In a day you can eat. The same effect as salted cucumbers. Part of the acidified tomatoes, and part of the flesh - sweet. Very tasty!
And under 5 drops, generally a great appetizer!
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