Sun-warmed cocktail tomatoes from the garden are an incomparable treat. However, the aromatic little fruits are not only suitable for fresh consumption, but also taste delicious when pickled.
Cocktail tomatoes in oil are a special treat
Cocktail tomatoes in oil
The cherry tomatoes used must be flawless so that rotting bacteria or mold do not unintentionally end up in the glass.
Ingredients:
- 500 g cocktail tomatoes
- 8 shallots
- 4 cloves of garlic
- 200 ml high quality olive oil
- 100ml of water
- 5 tbsp white wine vinegar
- 1 lemon
- 2 tbsp sugar
- 1 tablespoon colored peppercorns
- 3 sprigs of basil
- ½ tsp salt
- Some twist off glasses
Preparation:
- Peel garlic and shallots.
- Squeeze lemon.
- Boil the water with the vinegar, oil, lemon juice, salt and sugar.
- Add the shallots, garlic and pepper, cover and simmer gently for 5 minutes.
- During this time, wash the tomatoes thoroughly and remove the green.
- Prick several times with a toothpick.
- Rinse the basil, pat dry and pluck off the leaves.
- Layer the cherry tomatoes as densely as possible in previously sterilized twist-off jars.
- Place a basil leaf in between.
- Pour hot broth over it. The cocktail tomatoes must be completely covered.
- close tightly.
You can taste the first tomatoes after the jars have steeped for at least three days.
How long do the pickled cocktail tomatoes keep?
If you have sterilized the jars thoroughly in boiling water before preparation, pickled cherry tomatoes will keep for about six months when stored in a cool and dark place. It is important that the vessels are filled well and tightly, as too much air significantly reduces the shelf life.
Opened jars should be kept in the refrigerator and consumed within two to three weeks. Make sure that the tomatoes always remain completely covered with oil.
tips
The pickled cocktail tomatoes go very well with grilled meat or fish. As an antipasti, add aromatic feta and toasted white bread.