Recipes for lightly salted instant tomatoes: top tastiest methods, tips and tricks

Lightly salted tomatoes are a popular homemade snack. The bright color and piquant taste of this quick preparation will decorate the table and diversify the menu in any season. In this article you will find simple recipes for preparing lightly salted tomatoes. We will tell you a few secrets that will help you and your guests enjoy a beautiful and tasty snack.

The best recipes for instant lightly salted tomatoes

We have selected the best and easiest to prepare lightly salted snack recipes. All proportions of ingredients are based on a volume of 3 liters, unless otherwise indicated. With a little effort, you will get juicy and tasty tomatoes that will not leave guests and household members indifferent.

Lightly salted tomatoes with herbs and garlic per day

According to this recipe, the appetizer is prepared in one day. People call these lightly salted tomatoes “one-day-olds.” But they become even tastier if you keep them a little longer.

Ingredients:

• tomatoes - 2 kg;
• coarse salt - 1.5 tbsp. l.;
• juice of half a lemon;
• sugar - 2 tbsp. l.;
• garlic - 4-5 cloves;
• dill - 1 bunch;
• cilantro, parsley or celery leaves - 1 bunch.

Preparation:

1. Select beautiful, strong tomatoes and wash them thoroughly. Dry with a paper towel or napkins.
2. Rinse the greens, shake and drain. Divide the garlic into cloves and peel.
3. Prick the tomatoes on the sides with a fork - this will help them absorb the salt better. If the fruits are large, cut them into slices.
4. Grind the greens and garlic cloves in a blender until pureed.
5. Take any container (jar, pan or bag) and put the garlic and herbs puree into it. Add sugar, salt, lemon juice and your favorite spices. Mix everything thoroughly.
6. Place the tomatoes into the resulting sauce and stir gently. Cover the container with the snack with a lid. If you cook in a bag, tie it, put it in another bag and tie it again.
7. Place the snack in the refrigerator. Turn the tomatoes over from time to time so that they are well coated on all sides.

During infusion, the tomatoes will release their juice and become saturated with brine and the aroma of herbs. And the remaining one marinade Ideal for dressing various vegetable salads.

Important! During the pickling process, the tomatoes will begin to release juice, and there will be more liquid in the bag. Keep this in mind when you tie it.

Lightly salted spicy cherry tomatoes

According to this recipe, tomatoes can be cooked both in winter and summer. People call them “daily allowances”. The snack will be ready in 24 hours.

Ingredients:

• cherry tomatoes - 1 kg;
• water - 0.6 l;
• mustard - 1 tbsp;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• dill seeds - 1 tsp;
• dill umbrella - 1 pc.;
• garlic - 5 cloves;
• bell pepper - 1 pc.;
• carrots - 1 pc.

Preparation:

1. Boil the water. Pour into it: salt, sugar, seeds and a sprig of dill. Let the resulting brine cool.
2. Wash the tomatoes and make cuts from the stem side. Chop the garlic, chop the herbs. Peel the bell pepper from internal partitions, seeds, remove the stalk and cut it into rings. Also cut the peeled carrots into rings.
3. Place mustard in the bottom of a large saucepan. Then place the vegetables, alternating them with spices.
4. Pour cooled brine over all ingredients and leave to infuse for 24 hours at a temperature of about 20 °C.

Important! This snack can be stored in the refrigerator for no more than a week.

Lightly salted tomatoes in halves for the winter

You can also please yourself with a lightly salted tomato appetizer in winter. The ingredients presented are for one three-liter jar.

Ingredients:

• tomatoes - 1.5 kg;
• sunflower oil - 2 tbsp. l.;
• onion - 1 pc.;
• garlic - 3-4 cloves;
• peppercorns - 6–8 pcs.;
• salt - 2 tbsp. l.;
• table vinegar - 4–5 tbsp. l.;
• sugar - 6 tbsp. l.;
• parsley - to taste;
• green dill - to taste;
• bay leaf - 2 pcs.;
• water - 1 l.

Preparation:

1. Wash and sterilize jars and lids.
2. Wash the tomatoes and cut them into halves. Cut the onion into half rings.
3. Place dill, parsley, onion, bay leaf and 5-7 black peppercorns at the bottom of the jar. Place tomato halves on top.
4. Pour 1 tbsp over vegetables. l. butter and 2 tbsp. l. vinegar.
5. Cook the marinade: bring water with salt and sugar to a boil and cool.
6. Pour cold marinade over the tomatoes.
7. Cover the jars with metal lids and place them in the oven to sterilize for 7 minutes. If you took liter containers, reduce the time to 4 minutes.
8. Screw on the cans of snacks with metal lids and turn them over. Leave in this position until completely cooled. There is no need to wrap the jars - the tomatoes will soften.

Five-minute recipe for lightly salted tomatoes

The following recipe will take a minimum of effort and time. This is a quick way to make a delicious tomato appetizer. It will take no more than 5 minutes to prepare all the ingredients. And the dish itself, depending on the size of the fruit, can be served within an hour.

Ingredients:

• tomatoes - 1 kg;
• coarse salt - 1 tbsp. l.;
• sugar - 0.5 tbsp. l.;
• garlic - 2-3 cloves;
• greens (dill, parsley) - to taste.

Preparation:

1. Select small ones fruit bright color. Rinse them thoroughly and dry them with a paper towel or napkins. Then cut out the stalk and make a cross-shaped cut on top - this will speed up the pickling.
2. Garlic peel, wash and finely chop. Wash the greens well and place in a bag along with the garlic and tomatoes.
3. Sprinkle the vegetables with sugar and salt, then tie the bag. Place the workpiece in another bag and close it tightly. Gently shake the entire contents to combine the vegetables.
4. Place the bag in a deep plate and leave for an hour at room temperature. Stir the appetizer periodically so that the tomatoes are well saturated with brine.
5. When lightly salted tomatoes reach the desired condition, place them in a container with a lid and put them in the refrigerator for half an hour. It is best to serve the appetizer chilled.

Advice! Using the same principle, you can prepare crispy lightly salted cucumbers or add them to a bag of tomatoes. Then you will have a lightly salted vegetable platter.

Pickled tomatoes in a quick way

This dish is a great healthy addition to any table. By recipe, tomatoes are not heat treated.

Ingredients:

• tomatoes - 1 kg;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• water - 0.6 l;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• dill - to taste.

Preparation:

1. Wash the tomatoes and sort by size and degree of ripeness. To make the tomatoes ferment better, make a hole at the base with a toothpick.
2. In a clean, dry jar, place at the bottom one by one: garlic, dill and bay leaf, tomatoes. Repeat layers until you fill the jar to the top.
3. Prepare the brine: dissolve sugar and salt in warm water.
4. Fill the jars with brine, cover with gauze and place a saucer with a weight on top.

The appetizer will be ready in 5 days. It is recommended to store it in a dark, cool place.

Pickled tomatoes in a saucepan with cold water

This method of fermenting tomatoes in a pan will help vegetables retain maximum benefits and vitamins.

Ingredients:

• medium-sized tomatoes - 2 kg;
• garlic - 5 cloves;
• horseradish - 1 leaf;
• dill inflorescence - 1 pc.;
• currant or cherry leaf - 1 pc.;
• vinegar - 20 ml;
• salt - 1 tsp;
• sugar - 0.5 tsp.

Preparation:

1. Rinse the vegetables thoroughly and dry with a paper towel or napkins.
2. Place dill and horseradish on the bottom of the pan. Then place the tomatoes tightly together. Do this carefully so that they do not burst.
3. Add sugar and salt and pour room temperature water over all ingredients. Cover the workpiece with a lid. After 48 hours, the tomatoes will be ready.

Advice! Choose smooth, dense, slightly under-ripe tomatoes without visible damage. Ripe tomatoes will make “porridge”.

Lightly salted tomatoes stuffed with cabbage

Many people love sauerkraut. And if you add tomatoes to it, you get a real delicacy. An appetizer prepared according to this recipe will decorate any holiday table.

Ingredients:

• tomatoes - 2 kg;
• small head of cabbage - 1 piece;
• bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 2 cloves;
• horseradish leaf - 1 piece;
• salt - 3 tbsp. l. (1 tbsp. - for cabbage and 2 tbsp. - for brine);
• hot pepper - 1 pc.;
• sugar - 2 tbsp. l.;
• dill, parsley, cilantro - to taste.

Preparation:

1. Wash and dry all vegetables thoroughly. Peel the carrots and grate them on a fine grater. Finely chop the cabbage, peppers and herbs.
2. Mix all ingredients in a separate container.Add salt and mix thoroughly.
3. Cut off the top part (“lid”) of the tomatoes. Use a teaspoon to scoop out most of the pulp.
4. Rub the inside of each tomato with a mixture of sugar and salt. Fill tightly with filling.
5. Place horseradish leaves and a layer of stuffed tomatoes in the bottom of a large saucepan. Top with cilantro, dill and a few minced garlic cloves. Then add another layer of tomatoes and alternate layers until you run out of vegetables.
6. Prepare the brine: mix the remaining pulp with garlic, add hot water, salt and stir well.
7. Cool the resulting marinade and pour over the stuffed tomatoes. Cover the top with a plate.

The dish will be ready in a day.

Dry pickling of tomatoes with mustard

The dry method means you don't have to prepare the marinade. However, you will end up with a delicious, savory snack.

Ingredients:

• tomatoes - 1 kg;
• salt - 1 tbsp;
• mustard - 1 tbsp;
• garlic - 2-3 cloves;
• greens (dill, parsley, cilantro) - to taste.

Any tomatoes will work for this recipe.

Preparation:

1. Wash and dry the tomatoes. Cut off the bottom of each fruit. Cut the partitions with a knife and carefully remove the top of the pulp with a teaspoon without damaging the walls of the tomatoes.
2. Turn all the tomato pulp into pulp: it will contain the pickling marinade.
3. Pass the peeled garlic through a press or chop it very finely.
4. Salt each tomato from the inside and add a little garlic, mustard and herbs to each.
5. Mix all ingredients well and leave for 40 minutes to get lightly salted tomatoes. If you increase the time to an hour, you will get almost salted tomatoes to taste.

Marinated tomatoes in 30 minutes

This recipe is also called “Italian”. It will take less than an hour to prepare the snack.

Ingredients:

• medium-sized tomatoes - 12 pcs.;
• greens to taste - 60 g;
• French mustard - 4 tsp;
• salt - 2 tsp;
• sugar - 2 tsp;
• ground black pepper - 1 tsp;
• garlic - 12 cloves;
• apple cider vinegar - 8 tbsp. l.;
• vegetable oil - 12 tbsp. l.

Choose all spices and herbs to taste. If desired, apple cider vinegar can be replaced with balsamic.

Preparation:

1. Wash and dry the tomatoes. Finely chop the peeled garlic and clean herbs.
2. Combine all dressing ingredients in a deep bowl and stir to combine.
3. Cut the tomatoes into rings.
4. Grease each tomato ring with marinade and place in layers in the prepared dish. Cover the top with a lid or cling film and refrigerate for 30 minutes. The longer the appetizer is marinated, the tastier it is.

Marinated tomatoes as fresh (quick recipe in 2 hours)

According to this recipe, the tomatoes taste sweetish, and look bright and festive on the table.

Ingredients:

• tomatoes - 1kg;
• celery leaves - 50 g;
• vegetable oil - 100 ml;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l. glasses;
• vinegar - 3/4 cup.

Preparation:

1. Wash the tomatoes and cut into slices. Finely chop the greens.
2. Prepare the marinade: mix salt and sugar with butter. Add vinegar.
3. Pour the marinade over the vegetables, add the herbs and mix gently. After 2 hours, the tomatoes can be served.

Green lightly salted tomatoes

In the fall, when the season ends, there are a lot of green tomatoes left. Many novice housewives do not know what to do with them, because they are strictly forbidden to be eaten fresh. This recipe is just for them. Salt removes the poison (corned beef) from green tomatoes and makes them suitable for consumption. The amount of ingredients is designed for large containers.

Ingredients:

• green tomatoes - 7 kg;
• garlic - 2 cloves;
• dill umbrellas - 2 pcs.;
• horseradish leaves - 2 pcs.;
• grape leaves - 7–8 pcs.;
• peppercorns - 12 pcs.;
• salt, sugar, paprika - to taste;
• bay leaf - 3–4 pcs.;
• capsicum hot pepper - 2 pcs.

For this pickling, choose only green tomatoes. Yellow ones and those already starting to turn yellow are salted separately.

Preparation:

1. Wash and dry vegetables and garlic. Cut the pepper into cubes. Pass the garlic through a press. Take large-volume dishes - a 12-liter pan or bucket.
2. Place grape and horseradish leaves at the bottom of the container.
3. Mix garlic and pepper with tomatoes and place in a container for pickling.
4. Cover the vegetables with grape leaves.
5. Prepare the brine: boil water and dissolve salt, sugar and paprika in it.
6. Pour hot brine over the tomatoes to the edges of the dish and cover with a lid.

Small tomatoes will be ready as soon as the brine has cooled. It is better to place large fruits in jars and fill them with the same brine. This will make it easier to store them.

Advice! If you want the pickling process to go faster, first cut large tomatoes into 2-3 parts.

General recommendations

Some valuable tips from experienced housewives:

1. Try to choose the same fruits, medium or small in size. Large tomatoes are more difficult to salt.
2. To speed up the pickling time, pierce the tomatoes with a toothpick or make cuts on the stalk.
3. Choose wide, convenient dishes for salting.
4. Store the finished dish in the refrigerator to prevent mold from forming.
5. If mold appears on the surface during fermentation, remove it carefully and add a couple of tablespoons of sunflower oil. This way you will prevent it from appearing again.

Conclusion

It’s not so difficult to please yourself and your loved ones with a snack of lightly salted tomatoes. It takes very little time to prepare. And the taste of this appetizer is in no way inferior to lightly salted cucumbers, beloved by many. From the variety of instant recipes presented, every housewife will find a couple suitable for herself.