Pickled tomatoes
DIFFICULTY
very easy
very easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
10
- 1 kg curly tomatoes
- 8 Garlic cloves
- 1 untreated lemon
- 2 Chillies
- 1 TEASPOON black peppercorns
- 5 Bay leaves
- 4 Branches of rosemary
- 10 Stem(s) Lemon thyme
- 1-1 1/2 l Olive oil
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the tomatoes, dab dry. Place the tomatoes on a baking tray and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 30 minutes on the 2nd rack from below. Remove the tomatoes and let them cool down. Meanwhile cut the garlic cloves in half. Wash lemon hot and grate dry. Peel lemon peel spirally with a peeler.
- 2
Wash and clean the chillies and cut them into fine rings. Prick tomatoes several times with a wooden skewer. Put tomatoes alternately with spices, herbs, lemon peel and garlic into a well cleaned preserving jar. Add olive oil until everything is covered. Leave in the refrigerator for 1-2 days. Lasts up to 5 days in the refrigerator
- 3
45 minutes waiting time
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