Marinated tomatoes halves
With these amazing tomatoes introduced me to the mother-in-law. No one who has tasted them is not indifferent. And even more, having tasted them, I stopped to close the regular tomatoes.


  • Allspice

  • Mustard

  • Garlic

  • Vinegar

  • Sugar

  • Salt

  • Tomato

  • Parsley


To prepare the tomatoes. Wash, cut in halves. Tomatoes is better to choose thick and meaty.
Special attention should be paid to how to cut. Over the years of practice I have to always guess where to cut. I'll try to share. To the contents of the tomato intact, in a cut ideally you should not see the bones. Not all tomatoes are perfectly symmetrical, so sometimes it turns out - on the one hand is seen with the other is not. This option is also acceptable. I always look at the tomatoes where was the tail, if you look closely, the surface is not perfectly smooth and there are pits and bumps in it. Convexity is the pulp with seeds and pits - partitions. It is for these partitions, and need to be cut. Hope explained is available.
Prepared banks. On the bottom of the clean liter cans put 3 small garlic cloves, mustard peas 2 tsp, allspice peas, 2 PCs., parsley.
Put the tomatoes cuts down. To tomatoes subsided, it is necessary to slightly knock the jar on something soft. I use three mitts.
Cook the marinade. To 1 liter of water sugar 3 tbsp salt 1 tbsp vinegar 50 grams, Boil.
Pour tomato hot marinade and put it to be sterilized for 12 min. Roll and turn over the cans to cool. Once read that conservation, which is sterilized, does not need wrapping. I'm not Kuta. After cooling to hide the banks. I have them stored flat in the storage room.
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.