Tomatoes are a product, without which it is almost impossible to imagine Georgian cuisine, as they are added to a huge number of dishes and sauces. And the Georgians really know how delicious to cook this berry. So today "So Simple!" Recommends you learn from this nation's experience and learn how to cook 3 very tasty and unusual dishes from tomatoes . They can easily be served on the festive table and surprise new guests with something new.
Green tomatoes with carrots and garlic
Ingredients
- 500 g of tomatoes
- 2 onions
- 3 sprigs of celery and parsley
- 3 carrots
- 3 tbsp. l. sunflower oil
- 4 cloves of garlic
- salt, red pepper – to taste
Preparation
Chop onion and fry it in oil until it is transparent in a saucepan with a thick bottom.
Cut each tomato in half, and cut the slices into slices.
Cut the carrots into slices and add to the onion together with the prepared tomatoes.
Vegetables carcass 20-30 minutes on low heat. At the end of the meal, add finely chopped greens, crushed garlic, salt, pepper and spoons for another 2-3 minutes. Serve cold as a snack.
Tomatoes with nuts in the Imeretian style
Ingredients
- 8-10 tomatoes
- 200 g of onions
- 100 g melted butter
- 2 tsp. walnut oil
- 2-3 cloves of garlic
- 1 tbsp. ground walnuts
- 6 sprigs of cilantro
- 2 sprigs of basil
- 2 tsp. ground coriander seeds
- 2 tbsp. l. red wine vinegar
- 1 hot red pepper
- salt – to taste
Preparation
Chop the onions.
In the saucepan, melt the butter, add onions and fry until transparent on low heat.
Walnuts must be crushed with garlic or let through a meat grinder.
Cilantro chop, and scald the hot pepper, finely cut and add together with coriander in the saut ш pan to the onion and reduce the fire to a minimum. Stir the mixture for 2 minutes without the lid.
Add half walnuts with garlic and pour 0.5 cups of water. Increase the fire and bring the mass to a boil, immediately remove the fire and vinegar.
Tomatoes are washed away and the tip of the knife gently removed from each core.
For the filling to the remaining garlic-nut mixture, add coriander, 3-4 spoonfuls of warm boiled water and mix thoroughly.
Fill the tomatoes with the nut mixture, lay them in a deep dish in a row, the fields with a warm nut sauce and stand for 1-2 hours under the lid.
Before serving, decorate the tomatoes with basil leaves and fields with nut oil.
Baked green tomatoes in nut sauce
Ingredients
- 500 g of green tomatoes
- 1 cup walnuts
- 5-6 sprigs of dill, parsley, celery, cilantro, basil
- 3-4 cloves of garlic
- 1 tsp. coriander seeds
- 1/4 tsp. uzho-suneli
- 1 hot red pepper
- 2 tbsp. l. red wine vinegar
- salt – to taste
Preparation
Tomatoes are cut across to the middle, with a teaspoon, remove about half the pulp.
Greenery (leave a sprig of coriander for decoration), 2 cloves garlic and hot pepper finely chop. Vegetables and greens mix and salting.
The resulting mixture of tomato stuffing, put them in a fireproof form in one row, sprinkle with sunflower oil and bake in the oven for 15-20 minutes at a temperature of 180 C.
Nuts must be crushed with the remaining garlic or pass through a meat grinder, add coriander and u П xo-suneli. Mix, rubbing, so that there are no lumps, divorce in 0.5 cups of warm boiled water to the consistency of liquid sour cream. Add the vinegar, stir.
Baked tomatoes laid out on a dish, fields with nut sauce, and let it brew for 2-3 hours. Serve cold with coriander twigs.
Georgians know exactly what's the use in a delicious cuisine, so take note of these 3 delicious dishes. if you liked these recipes – share them with your friends!
