Tomatoes stuffed in Armenian

Armenian-style tomatoes have an original taste and aroma. The moderate sharpness and ease of preparation make the snack very popular. A huge number of Armenian tomato recipes from tomatoes allows you to choose the most affordable.

Secrets of salting tomatoes in Armenian

To make ready-made tomatoes in Armenian style correspond to their characteristics, for the recipes, take the "cream" or "bullet" varieties. They are best suited for original blanks of Armenia. They have little juice, but enough pulp.

There are certain rules, the implementation of which allows you to make a snack tasty and healthy.

Fruits need to choose strong not damaged, wash well under running water and dry.

If for the "Armenian" recipe selected jars with a capacity of 0.5 liters, then cut the fruits into halves or circles.

Before stuffing, cut off the upper part (cap), choose the pulp, which can then be used for the filling. When using whole fruits, chop them with a sharp object (for example, a toothpick).

Onions choose burning varieties so that the taste of the final product matches the name.

Cilantro, basil, dill, parsley are the most popular among the herbs. Overdoing with herbs is not worth it because of the presence of garlic and hot pepper in pickles.

Important! In any recipe provides creative direction.

Any change is welcome if it is dictated by the culinary experience or the desire to try something new.

Vegetable ingredients to cook in the traditional form - clean or wash, remove the skin or peel, remove seeds or peduncles. Cutting done in any form or size.

Mandatory preparation of containers - thorough washing, sterilization. Lids should be boiled, nylon to be boiled in boiling water for a few seconds.

If the prescription provides for sterilization of filled jars, then for 0.5-liter containers, 10 minutes is sufficient, liter is treated with 15 minutes. To do without sterilization, you will need vinegar.

The main differences between the preparations in Armenian:

  • minimal use of vinegar;
  • Salting occurs after stuffing or adding other vegetables.

Spices, herbs and spices add a piquancy to the preparations. The most delicious tomato recipe in Armenian is obtained by combining garlic with parsley and cilantro.

List of products for the recipe:

  • tomatoes - 0.5 kg;
  • hot pepper - 0.5 pcs .;
  • peeled garlic - 30 g;
  • Paprika powder - 1 tbsp. l .;
  • salt 0.5 st. l;
  • vinegar and water - 40 ml.


  1. Peeled garlic and pepper without seeds mince.
  2. Chop greens, mix with spices.
  3. Cut the tomatoes with a cross, fill with minced meat.
  4. Spread out on the banks.
  5. Prepare a pot of water, salt, paprika powder and vinegar.
  6. Pour the fruit, sterilize 15 minutes.
  7. Roll up, wrap, put to slow cooling.

Armenian storage rules for tomatoes

Presets are stored at different times, depending on the method of preparation. But, in any case, the place should be cool and without access to light.

To preserve tasty tomatoes a little longer - banks should be sterilized. Pickled tomatoes are stored after fermentation only in the cold, otherwise they will sour. The billet under the capron cover is lowered into the cellar or basement. You can put on the bottom shelf of the refrigerator.


Tomatoes in Armenian - the dish is not complicated at all. Recipes are available even for beginners. The advantage of the blanks is that there is little vinegar in them, and the technology is very simple. Therefore, you can very quickly cook delicious tomatoes for the holiday table.