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Fried Green Tomatoes in Oil is a traditional Georgian preserve prepared during the harvest season. Green tomatoes are lightly blanched, sautéed with onions, combined with aromatic herbs and spices, then preserved in sterilized jars for long-term storage.

Preserving green tomatoes for winter has long been part of Georgian home cooking traditions. When autumn arrived and tomatoes remained green on the vine, they were transformed into flavorful preserves using oil, vinegar, herbs, and spices, allowing families to enjoy their harvest throughout the colder months.

Step 1

Wash the green tomatoes, dry them, slice into thin rounds, blanch in boiling water for 5 minutes, then drain thoroughly.

Step 2

Wash and dry the garlic, celery, parsley, and basil, then finely chop or grind them.

Step 3

Sauté the onions in oil until softened (10mn), add the tomatoes, and cook gently over low heat.

Step 4

Bring the vinegar to a boil, then add salt, red pepper, ground coriander, saffron, and blue fenugreek.

Step 5

Pour the hot vinegar mixture over the tomatoes and onions, add the garlic and herbs, then mix thoroughly and adjust seasoning if needed.

Step 6

Pack the mixture into sterilized glass jars and sterilize for 10 minutes after the water reaches a boil.

Step 7

Seal with lids and store in a cool, dry place.

• Choose firm green tomatoes for the best texture.
• Drain the tomatoes well after blanching to avoid excess liquid.
• Fresh herbs provide the most authentic flavor.
• Proper sterilization is essential for safe long-term storage.

• Calories: ~180 kcal per serving
• Fat: ~12 g
• Protein: ~2 g
• Rich in vitamins and antioxidants