Quick Brined Tomatoes Stuffed with Herbs and Garlic
Spicy, ultra-aromatic, and amazingly tasty! Quick tomatoes stuffed with herbs and garlic will please everyone. A versatile appetizer you’ll make in a day. Dill filling with spices makes it gently hot and irresistibly appetizing.
Updated : 02 February, 2026
Easy
More than 1 hour.
Ingredients
7
Tomato
35 grams
Garlic
15 grams
Dill
5 grams
Pepper
2 tablespoon
Vinegar
1 tablespoon
Salt
1 tablespoon
Sugar
6
Peppercorns
1 teaspoon
Ground coriander
2
Laurel leaf
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to quickly make tomatoes stuffed with herbs and garlic? It’s easy! Prepare the ingredients. What tomatoes are best? Firm, ripe tomatoes work great - they hold their shape and look appetizing. I used 3 hot chili pods; if you have fresh hot pepper, use it.
Step 2
First, make the brine. In a small pot or saucepan, add salt, sugar, and ground coriander. Add bay leaves and peppercorns (I used allspice).
Step 3
Pour in 1 liter (about 4 1/4 cups) of water and bring to a boil. Once the salt and sugar dissolve completely, remove from heat.
Step 4
Add vinegar, stir, and let cool slightly (to about 104°F / 40°C).
Step 5
Remove the stems from the tomatoes. Wash and pat them dry with paper towels.
Step 6
Make a cross-shaped cut on each tomato, about halfway down.
Step 7
Peel the garlic and rinse it.
Step 8
Wash the dill, pat dry, and chop finely. For salting, you can use only dill or a mix of fresh herbs: parsley, basil, and cilantro.
Step 9
Grate the garlic on a fine grater or press it through a garlic press. Add it to the herbs.
Step 10
Mix thoroughly.
Step 11
If using fresh hot pepper, slice it into thin rings. If using dried chili, chop it with a knife.
Step 12
Put a chili ring (or a pinch of dried chili) into each tomato. Then add the dill-garlic mixture. A teaspoon is handy here.
Step 13
Place the stuffed tomatoes into a deep container that fits them well.
Step 14
Pour the warm brine over them. Cover with a lid or plastic wrap and refrigerate on the lower shelf for 24 hours.
Step 15
After 24 hours, the quick lightly salted stuffed tomatoes are ready - time for the first taste.
Author note
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