Preserved summer tomatoes

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Carve tomatoes crosswise and blanch with hot water so that the skin bursts. Rinse tomatoes cold and skin them. Peel garlic and shallots. Cut shallots into slices. Wash herbs and shake dry.

2. 2

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Bring vinegar, 200 ml water and approx. 1 tablespoon salt and 1 tablespoon sugar to the boil. Put all prepared ingredients into hot rinsed glasses and fill up with the hot vinegar stock.

3. 3

   Close the glasses and place them at a distance from each other on a fat pan (deep baking tray). Fill the fat pan approx. 1 cm high with hot water. Sterilize in the oven for about 1 hour. Turn off the oven and leave the glasses in it for another 30 minutes.

4. 4

   Shelf life 1-2 months.