Description
Adore me and the whole family snack. Hit the holiday feasts! And this with a minimum of products and movements! Of course, the best she could from ripe summer tomatoes. So in the summer the bowl of these tomatoes almost always have in the fridge-one ate the other did. But in winter you can have a great cook – just take or cherry or sprig-the main condition-dense fruits about the same size with juicy sweet pulp. Try it and you will like it!
Ingredients
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Tomato
8 piece
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Garlic
4 tooth
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Dill
5 sprig
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Parsley
3 sprig
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Salt
2 tsp
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The mixture of peppers
1 pinch
Cooking
Tomatoes and herbs wash and dry well. Garlic peel and cut into cubes.
From tomatoes to cut off the caps and fill them with cubes of garlic that has been lightly dipped them in fine salt.
Dill and parsley finely chop. To prisolit, sprinkle with pepper to taste, gently stir and a bit of greens to stuff the tomatoes.
Put in a stainless pan with a lid and sprinkle with the remnants of salty greens. Cover and allow to stand on the table for 3-4 hours. Then put into the refrigerator overnight.
Serve cold for a drink –great!
You can optionally sprinkle food with vinegar or olive oil on the fan.
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