Sweet and sour tomatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash wake-up glasses thoroughly. Wash the tomatoes, drain well. Peel and halve the shallots. Peel and slice the ginger

2. 2

   For the brew put vinegar, 900 ml water and sugar in a pot and bring to the boil

3. 3

   Distribute shallots, bay leaf, ginger, allspice and peppercorns evenly into the glasses. Add the tomatoes evenly. Pour boiling stock over them. Close the glasses tightly with a wake-up ring and clip them together

4. 4

   Place on a fat pan and put in the oven. Add boiling water until the fat pan is just about full. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 45 minutes until bubbles rise at the top of the stock

5. 5

   Turn the oven down (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) and continue cooking for about 15 minutes. Carefully remove the glasses from the oven, place them on a cake rack and let them cool down. Store in a dark and dry place