Georgian Green Tomato Ingredients
- Green tomatoes 2 kg (main ingredient)
- Pepperoni pepper 5-6 pieces
- Garlic 1 head
- Dill 1 bunch
- Parsley 1 bunch
- Celery 1 bunch
- Cilantro 1 bunch
- Salt 200 grams
- Main Ingredients Tomato
- Serving 5 servings
- World Cuisine
Inventory:Dishes in which we will put tomatoes before filling - 2 pcs., Cutting tool (knives) - 1 set, Deep pan with a lid - 1 pc., Press (something heavy) - 1 pc.
Georgian green tomato making:
Step 1: prepare the tomatoes.We take our green tomatoes, wash them thoroughly under running water and dry them. After they dry, with a knife we cut them in the middle almost to the base. After cutting, they have the so-called "pockets". We rub the tomatoes inside with salt and carefully transfer them to a clean bowl.
Step 2: prepare the filling for the tomato.Pepperoni pepper is thoroughly washed, dried and chopped. The same goes for dill, parsley, celery and cilantro. Using a knife, peel the garlic and finely and finely crumble it. We place all this green mass with garlic in a clean bowl and mix everything thoroughly.
Step 3: start the tomatoes.About one tablespoon of the filling goes for one tomato. Gently spread the pomodorin and carefully fill it with the "green mass" with your hand or a spoon. So do with all the tomatoes. After filling, we put them into a deep saucepan, cover with cellophane and press lightly. Cover and place in a dark and cool place. Surprisingly, no brine is needed - the tomatoes themselves will let the juice go.
Step 4: serve to the table.Green tomatoes should be under pressure for 10 to 14 days. Important! Only after this period they are fully ready. Try to shift them between each other every two or three days, that is, change places. Top tomatoes to the bottom, and bottom to the top. Just on simple, the brine will not be enough to cover them all. Carefully transfer them from the pan to the plate and serve. This is truly yummy. Enjoy your meal!
- - Pepperoni pepper must be taken green. The other is not good.
- - You can chop the garlic finely with a knife, or you can just grate it to save time and labor.