Green Tomatoes with Carrots and Garlic
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe taken from the book 'Purmarili: Dishes of Georgian Cuisine' by John Smith.
Ingredients
- Green Tomatoes - 17.6 oz
- Onion - 2 heads
- Carrot - 10.6 oz
- Celery Leaves - 3 sprigs
- Parsley - 3 sprigs
- Vegetable Oil - 1 fl oz
- Garlic - 4 cloves
- Ground red pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Finely chop the onion and sauté it in a heavy-bottomed pot until translucent.
Step 2
Cut the tomatoes in half, then slice them. Also, cut the carrot in half lengthwise, and then into thin slices.
Step 3
Add the chopped vegetables to the onion. Simmer the vegetables for 20–30 minutes under a partially covered lid over low heat.
Step 4
At the end of cooking, add the finely chopped herbs and crushed garlic, season with salt and pepper, and simmer for another 2–3 minutes. Serve cold.
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