10 recipes using tomatoes — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 10 georgian tomatoes recipes are ready in about 69 minutes on average, with 180–480 kcal per serving, and 60% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, braising, searing and frying.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with fine sea salt, garlic, onions, garlic cloves, neutral oil and yellow onions. The dishes here span georgian classics ready in as little as 20 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Ostri is the highest-rated dish in this collection at 4.7★ from 341 ratings.
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
Cubed pork and potatoes pan-fried together with onions until crisp and browned, a hearty Georgian family dinner served sizzling.
Eggplant, bell peppers and tomatoes braised together with garlic and herbs into a rich, hearty vegetable stew, a Georgian summer favorite.
Red kidney beans simmered slowly with walnuts, tomato and coriander, the hearty everyday Georgian bean stew known as lobio.
Eggs poached directly into a bubbling, spicy tomato and pepper sauce, the rustic Georgian skillet dish known as chirbuli.
Chopped tomato and cucumber tossed in a tangy walnut and herb dressing, a fresh Georgian side salad that always appears at a supra table.
Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
Eggplant, pepper and tomato baked together with garlic and herbs, the hearty Georgian vegetable stew known as ajapsandali, finished under the broiler.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 10 Georgian tomatoes recipes are ready in around 69 minutes from start to finish. The quickest, Georgian Tomato Cucumber Salad with Walnut Dressing, takes about 20 minutes, while the slower-cooked dishes run up to 110 minutes.
Across this collection they range from about 180 to 480 kcal per serving, averaging 341 kcal — Georgian Ajapsandali (Braised Eggplant and Vegetable Stew) is the lightest option at 180 kcal.
Chakhokhbili (Georgian Chicken in Tomato and Herb Sauce) is a great place to start — it's rated easy and comes together in about 70 minutes. 60% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with fine sea salt, garlic, onions, garlic cloves, neutral oil and yellow onions. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
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