Quick Tomatoes with Garlic and Herbs
A stunning appetizer for your festive table! Quick tomatoes with garlic and herbs turn out spicy, very tasty, and fragrant. They pair perfectly with shashlik and any meat dishes. If you leave the tomatoes to salt at room temperature, you’ll get wonderful fermented tomatoes.
Updated : 28 January, 2026
Easy
More than 1 hour.
Ingredients
600 grams
Tomato
7
Garlic
0.5
Hot chili pepper
2
Laurel leaf
6
Allspice
1 tablespoon
Salt
1 tablespoon
Sugar
2 tablespoon
Vinegar
1 liter
Water
1 teaspoon
Ground coriander
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make quick tomatoes with garlic and herbs? It’s incredibly simple! First, prepare everything you need. What tomatoes are best? Ripe, meaty, small tomatoes work great. Besides dill, you can use parsley, basil, or cilantro - still very fragrant and tasty. You can also mix several herbs if you like.
Step 2
Make the marinade. In a small container, combine salt and sugar, then add bay leaf, allspice, and ground coriander.
Step 3
Pour in 1 liter of water (about 4 1/4 cups) and set the saucepan on the stove. Bring to a boil over high heat, wait until the salt and sugar fully dissolve, then remove from the heat. Add distilled white vinegar. If your vinegar is 6% apple cider or wine vinegar, use 3 tablespoons.
Step 4
Let the marinade cool. Don’t pour hot brine over the tomatoes - the skins can burst and the tomatoes may lose their shape. Cool the marinade to 30-40°C (86-104°F).
Step 5
Wash the tomatoes and remove the stems. Pat the tomatoes dry with paper towels.
Step 6
On each tomato, make a cross-shaped cut with a knife, not cutting all the way through.
Step 7
Peel the garlic. Adjust the amount of garlic to your taste. Press the cloves through a garlic press.
Step 8
Rinse a small bunch of dill, pat dry, and finely chop.
Step 9
Mix the garlic and dill into a uniform paste.
Step 10
Crush the chili pepper with a knife. You can use half a hot chili and slice it into thin rings.
Step 11
Put a little hot pepper into each tomato. Then, using a teaspoon, stuff the tomatoes with the garlic-dill mixture.
Step 12
Place the tomatoes in a small pot or bowl. Pour over the warm marinade and cover with a lid. Refrigerate the stuffed tomatoes for at least 24 hours.
Step 13
After a day, the lightly salted tomatoes are ready - you can taste them.
Step 14
After three days, the tomato snack with garlic and herbs will be richer and more aromatic. Enjoy!
Author note
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