Gaby
“Once, while I was in Mariupol, friends treated me to some incredibly delicious canned tomatoes. I jotted down the recipe, mastered it, and now I make these preserves myself, calling them ‘Mariupol-style tomatoes.’
How do I make them? I take 44 pounds of ripe tomatoes (the rest is also in pounds), 2 celery roots, 2 parsley roots, 2 parsnip roots, 0.5 horseradish roots, 1 head of garlic, 2 carrots, 1 bunch of parsley, 1 bunch of dill, 1 bunch of celery greens, hot pepper, and salt to taste. I peel all the roots and grind them through a meat grinder, finely chop the greens, mix everything together, and season with salt and pepper.
For the tomatoes, I make a crosswise cut about 2-3 inches deep, fill the cut with the mixture, and pack the tomatoes into 3-liter jars. I pour warm brine over the jars. The brine consists of 3 liters of water, 100 grams of salt, 100 grams of sugar, and 100 grams of vinegar. I sterilize them for 15 minutes.”
