Marinated Pickled Tomatoes, my version of Russian quick pickled tomatoes (малосольных помидоры) is an easy and delicious way to prepare tomatoes. It’s a cross between fresh tomatoes and Canned Pickled Russian Tomatoes. This recipe needs to remain refrigerated, and gets tastier the longer it marinates.
Pickling vegetables is a staple in Russian foods. Cabbage, cucumbers, tomatoes, carrots, potatoes and garlic are all staples of the Russian diet. A salty brine is used to preserve vegetables, such as whole tomatoes for the winter.
As a kid, I hated ‘traditional’ Russian salted tomatoes, which we usually ate with a rice dish called Plov or Palava. I couldn’t understand why I’d want to eat funny tasting salty tomatoes from a glass jar, when we could just buy fresh tomatoes. My Marinated Pickled Tomatoes (малосольных помидоры) recipe is an updated version of the traditional tomato recipe that I hated as a child, but with full of herbs and much tastier.
Now that I’m all grown up (which is up for debate) and have a garden of my own, and usually I have lots of ripe heirloom tomatoes that I need to make something with. Check out my other traditional Russian pickled tomato recipes, Canned Pickled Russian Tomatoes (солёные помидоры) and Fermented Pickled Tomatoes (солёные помидоры) recipe which I now love to eat. Funny enough, in Russian they are both called the same thing, which translated to salted tomatoes. Marinated Pickled Tomatoes (малосольных помидоры) in Russian translates to little salted tomatoes.
Heinz Ketchup is the perfect addition to my Marinated Pickled Tomatoes (малосольных помидоры), as it has spices, sugar and vinegar in the ingredients already, adding a tangy pickled taste to the tomato sauce. I love the flavour of cilantro, dill and basil infused with the Heinz Ketchup mixture. The longer the tomato marinates in the mixture, the stronger the flavours are. Try to leave this for one week before eating to allow time to marinate. The cilantro is the hero herb flavour in this recipe, don’t be afraid to for flavor.
The flavors after 1 month in the fridge are absolutely amazing! (if they last that long in your fridge!) The tomatoes keep their ‘just picked’ juicy freshness, full of flavour, just asking to be mopped up with crusty bread. Keep the Marinated Pickled Tomatoes (малосольных помидоры) refrigerated, they cannot be kept on the shelf or pantry.
I think Marinated Pickled Tomatoes (малосольных помидоры) is a fresher, improved version than what I grew up with, one that I now grow my tomatoes specifically for. I’ve play around with the ingredients, usually adding sliced carrots and red peppers, but I have added blanched cauliflower florets or whatever vegetable is in season growing in the garden. I can’t get enough of this recipe. Bon Appetit! Приятного аппетита!
Marinated Pickled Tomatoes (малосольных помидоры)
- fresh whole tomatoes
- 8-10 whole peeled garlic cloves
- fresh dill including the dill flower
- bunch of fresh cilantro
- bunch of fresh basil
- 2 carrots
- 1 large red bell pepper capsicum
- 2 black currant leaves
- 2 bay leaves
- 10 whole peppercorns
- 1 litre of Heinz Ketchup
- 1 litre of water
- 2 tablespoons of salt
- 2-3 chilli peppers to taste optional for spiciness
Wash the tomatoes, remove the stems and carefully remove the core. Removing core is optional, I love the juicy burst of a whole fresh tomato when biting into it.
Peel carrots, chop into thirds, then quarter each piece.
De-seed bell pepper and slice into medium strips.
Prepare 3 Litre glass bottle by sterilizing it in a large boiling pot and let cool.
Place a base of cilantro, basil and dill in the bottom of the glass bottle, about 1/2 of your herbs.
Place a single row of tomatoes on top of the herbs and add about 1/3 of your garlic cloves, chilli peppers, bell pepper and carrots.
Place another layer of cilantro and dill, with a black currant leaf.
Add another layer of whole tomatoes and vegetables and repeat process until the jar is full and packed tightly with tomatoes and vegetables.
In a large pot, combine 1 litre of Heinz Ketchup and 1 litre of water.
Add bay leaves, peppercorns, salt, and bring mixture to a rolling boil.
Carefully pour the hot tomato liquid into the glass jar of tomatoes, fill just 1 inch from the top, as the liquid will settle. (put the bay leaves into the glass jar)
Close the lid, and leave hot tomato filled glass jar on the kitchen counter overnight to cool.
The following day, put the salted tomatoes in the fridge, where they should keep for up to six weeks.
Recipe NotesSave some of the leftover tomato sauce to top up the jar. After you fill the jar and allow to sit for 24 hours, the tomato sauce levels decrease. You want to keep the tomatoes covered in sauce.