Delicious Armenian-Style Tomatoes: 16 Proven Recipes with Step-by-Step Photos

Features of cooking tomatoes in Armenian style

Preserves for the winter are salted or marinated, first stuffed with herbs, spices and all kinds of vegetables. Tomatoes should be firm; for certain recipes, unripe or green ones are suitable. The basic rules are:

1. Select small, fleshy tomatoes with firm skins to prevent them from becoming misshapen during cooking. Suitable varieties include Niagara, Slivka, Laura, Moskovsky Delikates, Sibirskaya Troika, and Pertsevidny.
2. For aesthetic appeal, cooks select several varieties of tomatoes for a single jar, each with a different color—red, brown, etc.—but matching their ripeness. Otherwise, the tomatoes will taste different from each other as they soak in brine.
3. To stuff the tomatoes, cut off the tops and scoop out the pulp, but don't discard it (it will be used for the filling). If using whole tomatoes, pierce them with a needle. To fill half-liter jars, cut the tomatoes into halves or slices.
4. Choose spicy onions. For spices, focus on cilantro, basil, dill, and parsley. Don't overdo it—the garlic and pepper provide enough heat in the pickle.
5. The remaining vegetables undergo traditional processing: they are peeled or washed, the skin removed, the seeds removed, and the stems removed.
6. Each jar is pre-washed with baking soda and sterilized: 10 minutes for half-liter jars and 15 minutes for liter jars. Lids must be boiled. Plastic lids are acceptable for pickling, but metal lids are required for marinating.
7. Tap water is not suitable for cooking. You should buy bottled water, preferably purified by filtering it.

Video: "Armenian-Style Green Tomatoes"

This video describes a recipe for making a delicious and aromatic appetizer using green tomatoes.

Cooking Tomatoes in Armenian Style

When choosing a recipe, remember the differences between the two methods:

1. When pickling, vinegar is not necessary. Keeping the tomatoes warm causes lactic acid to form. This results in a mild, natural flavor, though some may find them oversalted.
2. When pickling, vinegar is used, which eliminates the need for sterilization and adds a piquant flavor to the vegetables.

Classic recipe

This is the most common cooking method. Select:

• 1.5 kg tomatoes;
• 1 head of garlic;
• 2 hot peppers;
• 2.5 liters of water;
• 125 g salt;
• 2 bay leaves;
• cilantro, parsley, basil.

The cooking principle is as follows:

1. Greens and spices are chopped and mixed.
2. The tomatoes are halved, but not completely separated. Separate the halves and layer with the spice and herb mixture.
3. Fill the jars.
4. Bring the marinade to a boil using water, salt and bay leaf.
5. Pour it into jars of tomatoes, pressing down slightly so that the fruits are completely immersed.
6. Cover with lids and leave to soak for 3 days.
7. Store the finished dish in the refrigerator.

Quick recipe

If you need to prepare the tomatoes quickly, you can shorten the marinating process to just 24 hours by choosing the right ingredients. To process the same 1.5 kilograms of tomatoes, you'll need:

• 1 large head of garlic;
• 1 small hot pepper;
• 2 bunches of greens;
• half a glass of table salt;
• 2 liters of water;
• pepper, black peppercorns and bay leaf - to taste.

Prepare a bookmark for the quick method like this:

1. Chop and mix herbs, garlic and pepper.
2. Several longitudinal cuts are made in the fruit, leaving the vegetable whole.
3. Place the mixture between the slices.
4. Fill the pan with tomatoes and sprinkle the remaining spices on top.
5. Prepare the marinade and pour the contents of the pan over it.
6. It needs to be kept for 24 hours, then placed in the refrigerator.

Pickled tomatoes

The amount of ingredients is selected based on your needs and taste. To fill a jar with tomatoes, take:

• 6 cloves of garlic;
• 3 cm horseradish root;
• 60 g salt;
• 30 g sugar;
• one and a half liters of water;
• spices and herbs as desired – cilantro, hot pepper, dill, etc.

The fruits are fermented according to the following scheme:

• cover the bottom with herbs, spices, grated horseradish and garlic;
• fill with vegetables;
• prepare a classic brine using water, salt and sugar;
• The jar is filled with cooled brine, closed, and placed in a cold place.

The product can be consumed after a month.

Lightly salted tomatoes

This recipe will appeal to gourmets who don't like overly salty dishes. For cooking, use:

• 3 kg of tomatoes;
• 2 full heads of garlic;
• 60 g salt;
• 2 liters of water;
• 2 bunches of greens (optional).

In all recipes, the best flavor can be achieved by using celery as the greens.

Preparation is as follows:

1. Tomatoes are prepared for stuffing: the tops are removed and the cores are cut out.
2. The herbs and garlic are chopped and then mixed with the tomato pulp.
3. Each vegetable is stuffed with the prepared mixture and placed in a jar.
4. Make an unsweetened hot brine and cool it.
5. Fill the jars with brine and press down so that the vegetables are immersed in the liquid.

After 3 days the dish is ready to eat.

In a saucepan

If the dish is not being prepared for winter, but for quick consumption, use a large saucepan instead of jars. To process one and a half kilograms of vegetables, you'll need:

• 100 g of any greens;
• 3 pieces of bay leaf and small hot pepper;
• a large head of garlic;
• 125 g salt;
• one and a half liters of water.

Let us explain how to prepare the dish:

1. Peeled garlic and pepper are passed through a meat grinder.
2. The tomatoes are cut, the insides are filled with a mixture of spices, and they are placed in a container.
3. Bring the water to a boil, stir in the salt, and add the bay leaf. Pour the boiling water into the pan and press down.
4. Marinate in a warm place for 3-4 days.

In banks

This recipe is used for preparing winter supplies. You'll need the following ingredients:

• 3 kg of small tomatoes, such as the Slivka variety;
• one and a half kilograms of extra-spicy onions:
• vegetable oil (a tablespoon per jar);
• greens of your choice;
• 1 liter of water;
• 5 tablespoons of 9% vinegar;
• a tablespoon of sugar and salt.

The recipe is as follows:

1. Onions and herbs are chopped and mixed.
2. Tomatoes are cut crosswise, leaving whole.
3. You can arrange the tomatoes in jars in two ways: either layer the tomatoes and minced meat, or place the minced meat into the cuts.
4. Cook the marinade, pour it into jars, and sterilize.
5. Pour in a spoonful of oil and roll up.
6. Let it cool, then store it in a cool place.

In marinade

This recipe is for those who don't want to spend a lot of time in the kitchen. Cherry tomatoes will speed up the process; you won't have to cut them.

Processing 3 kg of vegetables will require:

• 1 kg of onions;
• 1 head of garlic;
• 2 tablespoons of sugar;
• 1 tbsp each of salt and vinegar;
• 50 g greens;
• hot pepper (optional);
• 1 tablespoon of vegetable oil per jar;
• 1 liter of water.

The recipe is as follows:

1. Large vegetables are cut in half, but not completely.
2. The herbs and pepper are chopped, the onion is cut into half rings.
3. Fill the jar layer by layer in the following order: vegetables, herbs and peppers, onions and garlic, vegetables, etc.
4. Prepare the marinade: stir salt and sugar in boiling water, and add vinegar at the end.
5. The boiling mixture is poured into jars.
6. Sterilize as needed (add a spoonful of oil before rolling).

With cabbage

White cabbage varieties pair well with pickled tomatoes. For pickling, the recipe calls for:

• 1.5 kg tomatoes;
• 2 cabbage leaves;
• 1 chili pepper;
• 6-7 sprigs of basil, cilantro, parsley;
• 4 allspice peas;
• 100 g salt;
• 2 liters of water.

Here is a cooking diagram:

1. Cook the brine by mixing bay leaves, pepper and dissolving salt.
2. The pepper is chopped. For extra spiciness, the seeds are also used.
3. Garlic is crushed, salted, and ground.
4. Sprigs of greenery are wrapped in cabbage leaves, finely chopped, and mixed with garlic and pepper.
5. Cut the vegetables into 4 pieces and stuff them with the prepared filling.
6. Fill a saucepan with stuffed tomatoes, pour in slightly cooled brine, and place a tomato press on top.

After a day the dish becomes lightly salted, after another two – salted.

With garlic

This recipe is suitable for making lightly salted Armenian tomatoes. You will need:

• 3 kg of tomatoes;
• 2 heads of garlic;
• 60 g salt;
• 2 bunches of greens (celery is recommended);
• 2 liters of water.

The preparation is carried out in stages:

1. Tomatoes are prepared for stuffing.
2. Finely chop the herbs and garlic and mix with the tomato pulp. Stuff the tomatoes.
3. Place vegetables in a container in several layers.
4. Pour in the prepared and slightly cooled brine (water with salt).
5. Press down on top and leave for 3 days until fully cooked.

With hot pepper

To create a delicious, truly oriental dish, more attention is paid to spiciness. You will need:

• one and a half kilograms of vegetables;
• 2 pods of bitter pepper;
• 1 head of garlic;
• a bunch of any greens;
• 2 bay leaves;
• half a glass of salt;
• 2.5 liters of water.

Cooking stages:

1. The filling is made by chopping and mixing garlic, herbs and pepper.
2. Tomatoes are cut in half, leaving whole.
3. Stuff with filling and place in selected containers.
4. Make a marinade from water, salt, and bay leaves. Pour the hot brine over the tomatoes and press down.
5. Place in a cool place. Ready for 4 days.

With basil

The plant imparts a delicate, spicy flavor to the dish, combining astringency with a slight bitterness. To process one and a half kilograms of vegetables, take:

• 2 hot red peppers;
• 1 large head of garlic;
• a bunch of cilantro and parsley:
• 2 sprigs of basil;
• 1 bay leaf;
• salt to taste.

Marinating is carried out in stages:

1. The filling is prepared by chopping and mixing the ingredients (the seeds are removed from the pepper).
2. The tomatoes are cut, the filling is placed inside, and they are placed in a container.
3. Boil a brine (water, salt, bay leaf). Let it cool slightly and pour it into a container, making sure it covers all the tomatoes. Press down on top.
4. Leave to marinate for 3 days.

With herbs and horseradish

This recipe is for those who don't mind spending a lot of time preparing the vegetables. To process 5 kg of vegetables, take:

• half a kilo of garlic;
• 750 g greens;
• 50 g each of hot pepper and parsley;
• horseradish in leaves;
• 300 g salt;
• 5 liters of water.

Salting is done in stages:

1. Prepare the filling. Chop, finely chop, and slice the herbs, garlic, and pepper, removing the seeds first. Mix the ingredients.
2. Tomatoes are cut in half and the filling is placed inside.
3. The bottom of the container is covered with part of the filling, horseradish and bay leaves.
4. Place the tomatoes tightly and cover with the same mixture on top.
5. Boil the brine, let it cool, and pour it into the container. Press down on top.
6. Leave in a warm place for 4 days, then put in the refrigerator.
7. After 2 weeks, the contents are transferred to a glass container and sealed with lids.

In a couple more weeks the pickling will be ready.

With cabbage and bell peppers

This dish is not only delicious but also healthy due to its high vitamin content. The ingredients are:

• 2 kg tomatoes;
• 1 medium-sized head of cabbage;
• 4 pieces of sweet bell pepper;
• 2 carrots;
• bunches of greens, horseradish root;
• salt, sugar according to preference;
• hot pepper pod;
• 1 liter of water.

The cooking technology is as follows:

1. The cabbage is chopped, lightly salted, and mashed.
2. Chop the greens, grate the carrots, and dice the bell peppers. Mix the ingredients.
3. Tomatoes are prepared for stuffing. A little salt and sugar are added inside, then the filling is mixed with the pulp and stuffed into the vegetables.
4. Hot peppers without seeds and horseradish root are cut into small pieces.
5. The bottom of a wide container is lined with horseradish and pepper, then a layer of tomatoes is alternated with a layer of garlic and herbs until the container is filled.
6. Boil the brine and let it cool. Add chopped tomato and stir in the garlic.
7. Pour the brine into the container and press down on top.
8. Leave for a day, then put in the refrigerator for 4 days.

With carrots

The root vegetable is rich in nutrients and pairs well with vegetables and other foods. For this carrot recipe, you'll need:

• 1 kg of Plum tomatoes;
• 4 medium-sized carrots;
• 4 cloves of garlic;
• 100 g of any greens and herbs;
• 2 bay leaves;
• 5 peas of aromatic pepper;
• 80 g salt;
• 1 liter of water.

First, make the minced meat. To do this:

• peel the carrots and grate them on a coarse grater;
• greens are chopped, garlic is crushed;
• Mix all ingredients (do not add salt).

Next comes the actual cooking:

1. Prepare the tomatoes for stuffing. Mix the pulp with the filling and stuff them.
2. The vegetables are placed in the container in layers, alternating between greens and tomatoes.
3. Brine is prepared. For quick cooking, pour the contents of the pot hot; for winter storage, pour the contents cooled.
4. Keep the container warm for 24 hours, then put it in the refrigerator.

With onions

This ingredient is a ready-made antiseptic that also softens the flavor of the dish, infusing it with aroma. Any combination of vegetables can be used, depending on the cook's preference.

List of components:

• tomatoes, onions and garlic;
• greens (dill, parsley and cilantro);
• 2 tablespoons of sugar:
• 1 tbsp. of salt and 9% vinegar;
• bay leaf, black peppercorns;
• vegetable oil;
• 1 liter of water.

Prepare according to the following scheme:

1. The vegetables are cut in half. The garlic and herbs are finely chopped and mixed together. They are placed into the cut tomatoes.
2. The onion is cut into half rings.
3. The jars are filled layer by layer, alternating tomatoes and onions.
4. Make a solution: water + sugar + salt + pepper + bay leaf. Add vinegar at the very end. Let cool.
5. Fill the jars with the solution and sterilize.
6. Before rolling, pour in a spoonful of oil.

With paprika

The spice does not have any special aroma compared to other spices, but it gives the dish a beautiful color.

Ingredients needed:

• half a kilo of vegetables;
• half a pod of hot pepper;
• 30 g garlic;
• 1 tablespoon paprika;
• ½ tbsp salt;
• 40 ml of water and vinegar.

Prepared according to the technology:

1. The seeds are removed from the pepper and then chopped together with the garlic.
2. The greens are chopped and mixed with pepper and garlic.
3. The tomatoes are cut into quarters and filled with the filling. The jars are filled.
4. Make a solution by mixing salt, paprika and (finally) vinegar in boiling water.
5. Pour the marinade into jars and sterilize according to the time limit.
6. Roll it up, insulate it, and leave it to cool.

Rules for storing tomatoes in Armenian style

The shelf life depends on the product's preparation method and recipe. The following rules apply:

1. Pickles can be stored for up to six months. Storage should be in a cool place (cellar or refrigerator).
2. Pickled tomatoes will keep for a year. Store in a pantry or under the couch.
3. Sterilization allows you to preserve food longer.
4. The pickled tomatoes are allowed to ferment and then placed in a cold place.

Preparing tomatoes in Armenian cuisine isn't as difficult as it seems. By using different recipes and selecting the right ingredients, you can treat the whole family to delicious pickles year-round.