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Ingredients

Adjust Servings:
Tomatoes – 4 ½ lb (2 kg)
Bell Peppers – 5
Chili Peppers – ½
Garlic – 5 cloves
Carrots – 4
Vinegar – 7 tbsp
Dill – to taste
Parsley – to taste
Cilantro – to taste
Salt – 2 tbsp
Sugar – 3 ½ oz (100 g)
Olive Oil – 7 tbsp

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Quick Korean-Style Tomatoes

Quick Korean-Style Tomatoes

Features:
  • Low-Calorie
  • Vegan
  • 40 min
  • Serves 6
  • Easy

Ingredients

Recipe

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Who doesn’t love the flavor of delicious, ripe tomatoes in the dead of winter? Although the cold season is ways away, can you imagine how handy a tomato-ey treat will become when you have nothing to serve with a meat dish? Ordinarily, we can tomatoes whole to preserve all the juices, so to speak. This recipe, however, calls for canning them in slices!

Korean-style tomatoes are famous for their versatility — they can be an excellent appetizer, a component for savory salads, or a treat for winter. Traditionally, Korean-style vegetables have an exceptional aroma and slight spice. The number of ingredients should be enough for three one-quart jars.

Steps

1
Done

For this recipe, select ripe, but not overripe plum tomatoes. Rinse and cut them in half.

2
Done

Grind peeled carrots in a meat grinder or process them in a blender, along with bell peppers and garlic. Add salt and sugar, let sit until completely dissolved.

3
Done

Grind chili pepper and add a tablespoon of them to the carrots and bell peppers. Pour in vinegar and oil and stir. Finely chop herbs.

4
Done

Arrange the tomatoes, herbs, and marinade as follows: firstly, a layer of tomatoes; secondly, the marinade; thirdly, the herbs. Repeat until each jar is full.

5
Done

Sterilize the jars in boiling water for 15 minutes, seal them tightly, wrap in a towel and let cool.

You do not have to process carrots in a blender — they look much more aesthetically pleasing when grated, and they still give the dish a slight sweetness. In Korean recipes, they often use coriander, and believe us when we say this: it makes all the difference. As for the aroma, it is best not to skip cilantro; moreover, consider using both the leaves and the stems. This delicious recipe is unquestionably one of the best tomato recipes we've ever tried!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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