Mtsvane Pamidori

Mtsvane Pamidori Recipe: A Vegan & Vegetarian Dish from Georgia

Region / culture: Georgia | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegan diet

Introduction

Mtsvane Pamidori is a traditional Georgian dish made with green tomatoes and a variety of vegetables and herbs. This dish is packed with flavor and is a great way to use up green tomatoes from your garden or local market.

History

Mtsvane Pamidori has been a popular dish in Georgia for many years, especially during the summer months when green tomatoes are abundant. It is a simple and delicious way to enjoy the fresh flavors of the season.

Ingredients

2 tbsp of olive oil
1 lb (454 g) of green tomatoes, coarsely chopped
1 medium onion, peeled and finely chopped
2 large carrots, peeled and cut into rounds
0.25 cup of coarsely chopped celery leaves
0.25 cup of coarsely chopped parsley
0.25 cup of water
3 garlic cloves, peeled and roughly chopped
1 tsp of salt
freshly ground black pepper

How to prepare

In a skillet, heat the olive oil.
Add the chopped tomatoes, onion, carrots, parsley, celery leaves, and water.
Cover the skillet and cook over low heat, stirring occasionally for 30 minutes.
In a mortar with a pestle, pound the garlic with salt until a paste is formed.
When the vegetables are tender, remove from heat and stir in the garlic paste and pepper to taste.
Allow the mixture to cool to room temperature before serving.

Variations

Add a pinch of red pepper flakes for a spicy kick.
Stir in a tablespoon of balsamic vinegar for added depth of flavor.

Cooking Tips & Tricks

Be sure to cook the vegetables over low heat to allow the flavors to meld together.

- Pound the garlic with salt to create a paste, which will distribute the garlic flavor evenly throughout the dish.

- Allow the mixture to cool to room temperature before serving to allow the flavors to fully develop.

Serving Suggestions

Serve Mtsvane Pamidori as a side dish with grilled meat or fish, or as a topping for bruschetta.

Cooking Techniques

Be sure to cook the vegetables over low heat to allow them to soften and release their flavors.

Ingredient Substitutions

If you can't find green tomatoes, you can use tomatillos as a substitute.

Make Ahead Tips

Mtsvane Pamidori can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Mtsvane Pamidori in a decorative bowl garnished with fresh parsley.

Pairing Recommendations

Pair Mtsvane Pamidori with a crisp white wine, such as Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a skillet over low heat before serving.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

15g per serving

Fats

7g per serving

Proteins

2g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This dish is gluten-free and vegan.

Summary

Mtsvane Pamidori is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Mtsvane Pamidori is a delicious and nutritious dish that is perfect for using up green tomatoes. With its fresh flavors and simple preparation, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was visiting my friend Nino in the small village of Mestia in Georgia. Nino had invited me over for lunch, and as soon as I walked into her kitchen, I was greeted by the most delicious aroma.

Nino was busy chopping vegetables and simmering a pot of stew on the stove. She smiled warmly at me and beckoned me over to the table, where she had laid out a spread of traditional Georgian dishes. But it was the dish in the center of the table that caught my eye - a vibrant green tomato and herb salad called Mtsvane Pamidori.

I had never seen anything like it before. The tomatoes were sliced thin and arranged in a beautiful pattern, interspersed with fresh herbs like cilantro, parsley, and dill. The salad was dressed simply with a drizzle of olive oil, lemon juice, and a pinch of salt. It was a seemingly simple dish, but the flavors were complex and vibrant.

I couldn't help but ask Nino for the recipe. She laughed and told me that it was a family recipe passed down through generations. She explained that the key to a good Mtsvane Pamidori was using the freshest ingredients and letting the flavors speak for themselves. I was determined to learn how to make it myself.

Over the next few days, Nino taught me how to make Mtsvane Pamidori. We went to the local market to pick out the best tomatoes and herbs, and she showed me how to slice them just right. She explained the importance of letting the salad sit for a while to allow the flavors to meld together, and how a good olive oil could make all the difference.

As we made the salad together, Nino shared stories of her grandmother, who had taught her how to cook when she was just a girl. She told me about the long hours spent in the kitchen, learning the traditional Georgian dishes that had been passed down through the generations. I could see the love and pride in her eyes as she talked about her family's culinary heritage.

By the time the salad was ready, I felt a sense of accomplishment and connection to Nino and her family. As we sat down to eat, I savored every bite of the Mtsvane Pamidori. The flavors were even more delicious knowing that I had helped create this dish with my own hands.

After that day, I made Mtsvane Pamidori whenever I could. I would think of Nino and her family as I sliced the tomatoes and herbs, and I could almost hear her voice guiding me through the recipe. Each time I made the salad, it brought back memories of that warm summer day in Mestia, and I felt a sense of gratitude for the connection to a place and a people that had welcomed me so warmly.

As I grew older, I continued to explore new recipes and learn from the people I met along the way. I collected recipes from friends, neighbors, and strangers, each one adding to my culinary repertoire. But it was the recipe for Mtsvane Pamidori that held a special place in my heart, a reminder of the day I had learned to make it from my dear friend Nino.

Now, as I sit in my kitchen, preparing a batch of Mtsvane Pamidori for my family, I can't help but smile. The flavors of the salad bring back memories of that beautiful summer day in Mestia, and I feel a sense of pride in carrying on the tradition of this delicious dish. I know that wherever life may take me, the recipe for Mtsvane Pamidori will always hold a special place in my heart, a reminder of the love and connection that food can bring.