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Green Tomatoes Armenian Style
Instructions
I prepare the ingredients for the Armenian-style green tomatoes. It is best to choose tomatoes of a similar size so they ferment at the same time. Mixed sizes are fine too – you can simply fish out the smaller ones first, as they will be salted through sooner.
I make the brine straight away. I dissolve the salt in the water, bring the solution to a boil and cool it to room temperature. Boiling kills off any potential microorganisms, and cooling is needed so that the hot brine does not "cook" the tomatoes.
I chop the bunch of cilantro – I chop it finely with a knife, not in a blender. Blended cilantro gives an unpleasant "swampy" tint, whereas chopped cilantro stays fresh and bright in colour in the finished filling.
I finely chop the hot pepper. If you like, you can leave the seeds in – they will add more heat to the mixture. Without the seeds it is a mild version with a light spicy accent; with the seeds it is fiery, for lovers of heat.
I mince the garlic as finely as possible with a knife – with a knife, not through a press. Pressed garlic turns into a paste that "spreads out" in the filling, whereas chopped garlic keeps recognisable pieces and a textural accent.
I combine all the chopped ingredients in a bowl and mix the fragrant, spicy mixture – this is the future "filling" that will give every tomato a bright Caucasian character.
I wash the tomatoes and make a crosswise cut from the stem end, stopping about 1 centimetre short of the bottom – a deep cut is needed to hold the filling, but the uncut 1 cm at the base keeps the fruit intact.
I fill the opened gaps with the prepared filling, using a teaspoon or my hands. Be sure to pack the mixture in so that more of it fits – this makes the tomatoes more aromatic and piquant in taste. Hot pepper sticks easily to the skin of your hands, so afterwards you should wash them thoroughly with soap, or better still, wear gloves while stuffing.
I place the stuffed fruit in a pot, tray or jar – somewhere they can be packed together more tightly. Tight packing is needed so that the brine evenly covers all the tomatoes and they do not float up.
I pour the cooled brine over the tomatoes right to the top – they must be completely covered with liquid, otherwise the top layer may go mouldy.
To stop the tomatoes from floating, I press them down with either a lid or a plate with a slight weight on top, and then leave them in the room for 3–5 days. The warmer the room, the faster the fruit salts through and is ready. I check the tomatoes for readiness now and then, tasting them and comparing their firmness – they should become a little softer.I store the finished green tomatoes Armenian style in the refrigerator, or take them out onto the balcony if it is cool there. Stored this way, the preserve can keep until spring and even longer. This very appetising, tangy and spicy snack goes with any meat, and it is also good with boiled potatoes.
Tips
- 1
TOMATOES OF THE SAME SIZE are the "secret" to even fermentation. Large fruit needs 5 days, small ones 3 days. If all the tomatoes are the same size, they ferment in sync and are ready at the same moment. If they are different, the small ones will be over-salted by the time the large ones are done. You can fish the smaller ones out of the batch first, but it is simpler to take a single size from the start.
- 2
COOLED BRINE is the "secret" to a crunchy texture. Hot brine "cooks" the tomatoes – they turn soft, mushy and lose their shape. Brine cooled completely to room temperature keeps the fruit firm and starts a slow fermentation, during which the tomatoes stay crunchy and gradually fill with flavour. The same principle applies to fermented green tomatoes.
- 3
TIGHT STUFFING is the "secret" to aroma. The more filling that goes into the cut, the more aromatic the finished tomato will be. I pack the mixture in with a teaspoon or my fingers – 1–2 teaspoons of the spicy mixture per fruit. Without tight stuffing the tomatoes turn out bland, and all the filling settles to the bottom of the container.
- 4
THE ARMENIAN CLASSIC is the "secret" to authenticity. Cilantro, garlic and chili are the sacred trinity of Armenian cuisine; without any one of these components the recipe loses its authentic character. I use the same "spicy trio" in other Armenian preserves too – I make stuffed aubergines along the same lines as Armenian-style eggplants.
FAQ
Which tomatoes are suitable for fermenting? +
Green tomatoes at milk-ripe stage are ideal – with whitish-green flesh that has not yet reddened inside. Brown tomatoes with a slight pinkish blush will also do – they give a softer tartness. Fully red, ripened fruit is not suitable for this recipe – they will turn out soft, fall apart in the brine and lose their shape. As for the variety, it is best to choose "cherry" tomatoes (a small size for quick fermentation) or classic medium-sized plum tomatoes. The main thing is firm, dense flesh and healthy skin without damage.
How long do the stuffed tomatoes keep? +
In the refrigerator under a lid – up to 2 months without loss of quality. On a cool balcony at a temperature of 4–8°C – up to 4–5 months. After 2 weeks in the brine the tomatoes take on a more pronounced sour taste and spicy aroma – this is considered the "mature" state. Signs of spoilage are cloudy brine with bubbles of active fermentation, a film of mould on the surface, and an unpleasant rotten smell – I throw such a batch away. When the technique is followed, the preserve reliably keeps for the whole winter season.
What should I do if the tomatoes turn out too salty? +
Over-salted fermented tomatoes can be "rescued" – pour fresh cold water over them for 2–3 hours. Some of the salt will pass into the water and the tomatoes will become less salty. After this you can make a new brine with less salt (1.5 tbsp per litre instead of 2) and top up the jar. If you have the time, it is better to check the brine for saltiness before pouring it in – it should be moderately salty, but not "on the edge of edible". The standard proportion of 2 tbsp of salt per litre is a safe base.
What do you serve green tomatoes Armenian style with? +
It is a versatile spicy snack of Caucasian cuisine. The classic is with pork, lamb or chicken shashlik as a piquant vegetable accompaniment. With boiled potatoes, dill and butter it makes a contrasting snack. For a festive table: alongside cold cuts, smoked brisket, baked ham and home-made salo. With alcohol: vodka, chacha, or a Georgian dry white or red. For an everyday lunch: with rice, pilaf, buckwheat or any grains. It can also be served as a base for canapés with a thin layer of soft cheese.
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