Peeled marinated tomatoes, generously topped with fragrant herbs, garlic, and a sweet-and-sour marinade, are one of those appetizers that instantly liven up an ordinary home dinner. That is exactly how Kherson 'naked' tomatoes are described in the Styler culinary project by RBC-Ukraine. The recipe's main advantage is speed: the appetizer can be served on the table after just one day, rather than waiting for the long weeks typical of classic winter preserves. All you need are ordinary seasonal tomatoes, fresh herbs, and a few simple spices, while the distinctive flavor comes from a marinade with a carefully balanced ratio of salt, sugar, and vinegar.
How to Peel and Prepare the Tomatoes
The first and most important stage is preparing the vegetables. Make cross-shaped cuts on each tomato, then pour boiling water over them for two to three minutes. Immediately transfer the vegetables to ice water, which helps the skin slip away from the flesh easily. The peeled 'naked' tomatoes become more tender and absorb the marinade better, giving the appetizer its characteristic soft taste. It is precisely this treatment that sets the recipe apart from classic pickling of whole fruits.
Herbs, Garlic, and the Marinade Base
The fragrant base is formed by dill and parsley, which are finely chopped, while the garlic is run through a press and mixed with the herbs. The marinade is prepared separately: water is brought to a boil with salt and sugar, simmered for about a minute, removed from the heat, and only then is the vinegar added. The key rule is to cool the marinade completely before pouring it over the tomatoes. This order of steps helps preserve the shape of the vegetables and prevents them from falling apart under the effect of the hot solution.
Assembling the Jar and Letting It Steep
In a clean jar, the tomatoes are layered, alternating with the herb-and-garlic mixture. For depth of flavor, add a bay leaf and whole black peppercorns. Then fill the contents with the cold marinade right to the top and seal with a lid. Place the jar in the refrigerator for at least 24 hours — after a day, the appetizer is ready to serve. Serving it chilled highlights the freshness of the herbs and the balance of the sweet-and-sour marinade.
A Tip from the Food Blogger: Let the Tomatoes Steep
Food blogger Myroslava Pekaryuk notes that the longer the tomatoes steep, the more aromatic they become and the better they absorb the marinade. This means the appetizer does not have to be eaten exactly on the next day: if you wish, you can leave it in the refrigerator for a longer time so that the flavor unfolds more fully. The recipe remains simple and requires no rare ingredients, making it convenient for home cooking during the fresh tomato season.
