Why pickled tomatoes?
I recently tried these ruby red delights at a friend’s mothers’ house and fell in love.
They are simple to make and can be used with any type of tomatoes from Roma to cherry tomatoes like the ones I enjoyed. What I love about them is that they probably adapted from recipes developed years ago as a means to preserving fruit and vegetables.
The tomatoes are pickled using a brine, flavoured with your choice of herbs and spices. The effect however is fantastic. The brining liquid permeates through the skin of the tomatoes leaving a salty sweet burst in your mouth.
These tomatoes can be served with cheeses, in salads, pastas or even on their own.
1 punnet cherry tomatoes (or 5-6 small Roma tomatoes)
2 sprigs of dill, chopped roughly
2 cloves garlic, sliced thinly
2-3 tablespoons salt
Water to cover
In a preserving jar place the tomatoes (I usually prick three or four tomatoes to ensure that the brine penetrates the skins). Add the garlic and dill and salt. Cover with water and seal with the lid. Turn the jar upside a couple of times to ensure all is mixed together and place in the fridge.
Allow to marinate, and pickle for up to five days (if using Roma tomatoes leave for up to fourteen days).
To serve, take out of the brine and use as desired. I suggest you try them with an anti pasta plate of fetta cheese, olives, cold meats and bread for your first time.
Try to consume within two weeks of making.