Pickled tomatoes are a popular snack, whether with cheese, grilled meat and fresh bread or as the icing on the cake with a summer salad. Although these are available in supermarkets all year round, it is worth making a little effort to make the specialty yourself, because you can use herbs and spices to give the preserved tomatoes an individual touch, according to your own taste.

Pickled cherry tomatoes are a special treat

Pickled cherry tomatoes

Chili and pepper give the tomatoes a fine, slightly spicy note. After consumption, you can continue to use the aromatic oil to flavor dishes.

Ingredients for 5 screw-top jars:

  • 250 g red cherry tomatoes
  • 250 g yellow cherry tomatoes
  • 300 ml Aceto Bianco
  • 500 g brown cane sugar
  • 2-3 chili peppers
  • 1 tbsp black peppercorns
  • 2 bay leaves

preparation

  1. Boil the glasses in a large saucepan for 10 minutes and drain on a clean tea towel.
  2. Wash the tomatoes thoroughly, remove the stalks and pat dry.
  3. Wash the chili peppers, remove the stalk and seeds and cut into fine rings.
  4. Layer the tomatoes in the glasses.
  5. Pour the vinegar into a saucepan and stir in the sugar. It must dissolve completely.
  6. Add the chilli rings, peppercorns and bay leaves and bring to the boil briefly.
  7. Pour the boiling hot vinegar over the tomatoes, they should be completely covered, and distribute the spices evenly.
  8. Close immediately.
  9. Leave for three to four days and store in a cool, dark place during this time.

Pickled cherry tomatoes with cream cheese filling

This side dish tastes summery light and also looks very attractive.

Ingredients for 4 to 5 glasses:

  • 1 kg fully ripe cherry tomatoes
  • 750 ml high quality olive oil
  • 400 grams of cream cheese
  • 1 tbsp Dijon mustard
  • 1 tsp horseradish
  • salt
  • freshly ground pepper to taste
  • 1 onion
  • ½ bunch parsley
  • some sprigs of thyme
  • 1 clove of garlic
  • 5 - 10 peppercorns

preparation

  1. Wash the tomatoes, pat dry, cut off a small top and scoop out with a melon baller.
  2. Rinse the chives, dry and cut into fine rings.
  3. Mix the cream cheese with the mustard and horseradish until smooth.
  4. Fold in the chives and season with salt and pepper to taste.
  5. Fill the tomatoes with a piping bag.
  6. Peel the garlic and onion and cut into fine cubes.
  7. Layer the tomatoes in sterilized jars, alternating with the onion, garlic, parsley, thyme and pepper.
  8. Top up with olive oil. The tomatoes must be completely covered.
  9. Seal tightly and leave in a dark, cool place for about a week.

tips

Cherry tomatoes are smaller, sweeter, and crunchier than other tomato varieties. They are fully ripe when they are brightly coloured, have a firm skin and exude an intense tomato aroma.

Category:

Vegetable garden