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Armenian-Style Stuffed Red Tomatoes

Spicy, fragrant, zesty tomatoes for an appetizer! These Armenian-style stuffed red tomatoes are a well-known dish of Caucasian cuisine — tomatoes stuffed with herbs. They're very simple to make from everyday ingredients and are great for any gathering, whether for a holiday or every day.

olenika

Recipe author

Composition / ingredients

Servings:

Tomatoes

1.5

Garlic

Vegetable oil

Vinegar (apple cider works, but pomegranate is tastier)

Cilantro, coriander

Dried spices (I add dried tomato — it deepens the tomato flavor)

Salt

Dill

Fresh cilantro

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 38 % 3 g

Carbohydrates 50 % 4 g

52 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make Armenian-style stuffed red tomatoes? Gather the ingredients. Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and prepare them they'll fall apart into a shapeless mush and spoil the look of the dish. A natural vinegar — pomegranate or apple cider — tastes best, but plain table vinegar works in a pinch.
Step 2:

For this appetizer, it's best to chill all the ingredients in the fridge — including the vinegar and oil. Wash the tomatoes and pat them dry. Make deep cuts as if quartering each tomato, but don't cut all the way through.
Step 3:

Wash and dry the herbs well. I used dill and cilantro, but any kind you like or have on hand will do — basil is a tasty addition. Chop all the herbs, the finer the better.
Step 4:

Peel and mince the garlic — you can press it or grate it on the finest grater. Add dried tomato to the garlic (it gives the tomatoes a rich flavor), along with ground coriander and salt. Feel free to adjust the spice blend to your liking. Mix the garlic with the spices. In a separate bowl, combine the vinegar and oil. Then pour this mixture into the garlic and stir well.
Step 5:

From here, you can go the quick route — just toss the tomatoes, herbs, and garlic-oil mixture together. Or mix the herbs into the marinade and stuff the tomatoes with it, carefully spooning it into the cuts. Either way is delicious. Then arrange the tomatoes with herbs in jars and let them sit for 6–7 hours. After that the appetizer is ready to serve. Enjoy!

Since everyone's tolerance for saltiness, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Unless the author specifies otherwise, vinegar in these recipes is 9% by default.