Don't ruin your tomatoes: Simple sterilization trick revealed

This appetizer combines the dense texture of tomatoes with a sharp spice profile and fresh vegetables. The quality of the final result depends on precise cutting and strict adherence to temperature controls during marinating and sterilization to ensure the vegetables maintain their structure rather than becoming mushy. Ingredients Main Vegetables Tomatoes — 2200 g Carrots — 350 g Onions — 200 g Garlic — 120 g Hot pepper — 1 pc. Fresh parsley — 2 bunches Seasoning and Marinade Coriander seeds — 5 g Ground black pepper — 5 g Refined vegetable oil — 120 ml Sugar — 90 g Salt — 40 g Vinegar 9% — 70 ml Preparation Step 1. Wash the tomatoes and remove the stems. Cut each fruit into 2–3 neat wedges and place them in a deep container. Step 2. Prepare the vegetables: grate cleaned carrots into long strips using a specialized grater, slice onions into half-rings, and press the garlic. Remove the seeds from the hot pepper to control the heat level and slice it into thin rings.