Description
Interesting and quite original starter. Tomatoes stuffed with carrots, garlic and herbs. Delicious and simple. With boiled potatoes, and a glass of... impossible to Resist! Try. The idea belongs to the Scullion ved Marina-marina. Thank you, Marisha, for the advice and for the tip.
Ingredients
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Tomato
1300 g
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Carrots
300 g
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Garlic
8 tooth
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Parsley
1 coup
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Salt
70 g
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Water
-
Vinegar
3 tsp
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Chili
0.5 piece
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Bay leaf
2 piece
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Allspice
5 piece
Cooking
For this snack, the tomatoes should take the dense, Zelenka, even a little immature. (at this time of year are no problem!)
Each tomato cut a "lid" (the place where was the peduncle), a small spoon, carefully remove all the pulp, pour off the juice. Pulp and juice do not throw away!
The carrots strips on a grater for Korean salads. Add to it finely chopped garlic (6 tooth.), chopped parsley and garlic.
Pour the vinegar (Apple or wine), stir.
Every plump tomato stuffed with carrots and place all the tomatoes into a suitable container. (I have a container with a volume of 3.6 l )
The pulp and juice that we extracted from the tomatoes, grind using a blender.
Pour into a saucepan and add water to make 2 liters of fluid. Add salt, add Bay leaf and allspice. Bring mixture to a boil.
Chilli pepper cut into rings, remainder of the garlic plates. Spread randomly on the stuffed tomatoes.
Tomato boiling brine to fill the fruit. (I have added it to the shop a handful of these little orange tomatoes)
Tightly close the container and leave at room temperature for 5-6 hours, until the brine is completely cool. Then remove the container in the refrigerator for two days. Honestly, after a day I already start to testing...
Two days later, start tasting! To store these tomatoes can 10 days in the refrigerator. (maybe longer... I don't know... we are quickly running out!) Tomato brine that remains after tomato can be used again. It is only necessary again to bring to the desired volume, bring to a boil and pour them a new batch of tomatoes.
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