Marinated Tomatoes in a glass jar

Marinated Tomatoes (маринованный помидоры)

Herb Marinated Tomatoes bursting with flavor, this tomato and vegetable mix is delicious. Quick pickled with cilantro, basil and dill, and ketchup! Check it out! I could drink the tomato sauce! - Marinated Tomatoes (маринованный помидоры)

Course Condiment
Cuisine Russian
Keyword Marinated Tomatoes
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Author PetersFoodAdventures


  • 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


  1. 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.
  2. Peel carrots, chop into thirds, then quarter each piece.
  3. De-seed bell pepper and slice into medium strips.
  4. Prepare 3 Litre glass bottle by sterilizing it in a large boiling pot and let cool.
  5. Place a base of cilantro, basil and dill in the bottom of the glass bottle, about 1/2 of your herbs.
  6. 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.
  7. Place another layer of cilantro and dill, with a black currant leaf.
  8. Add another layer of whole tomatoes and vegetables and repeat process until the jar is full and packed tightly with tomatoes and vegetables.
  9. In a large pot, combine 1 litre of Heinz Ketchup and 1 litre of water.
  10. Add bay leaves, peppercorns, salt, and bring mixture to a rolling boil.
  11. 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)
  12. Close the lid, and leave hot tomato filled glass jar on the kitchen counter overnight to cool.
  13. The following day, put the salted tomatoes in the fridge, where they should keep for up to six weeks.

Recipe Notes

Save 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.