John Myers
Pickled Limburger with Candied Tomatoes
The perfect pickled limburger with candied tomatoes recipe with a picture and simple step-by-step instructions.
- 5 Tomatoes
- Salt
- 3 tsp Powdered sugar
- 3 Garlic cloves
- 2 tsp Rosemary needles
- Olive oil
- 600 g Limburgers
- 2 Spring onions
- 0,5 liter Vegetable broth
- Balsamic vinegar, olive oil
- 2 Rosemary sprigs
- 3 Dried chili peppers
- 2 tsp Grated lemon peel
- Basil leaves
- Pepper
- Preheat the oven to 100 degrees. Wash the tomatoes, quarter them and place them on a baking sheet with the cut surface facing up. Sprinkle with salt and powdered sugar. Peel and slice the garlic cloves and distribute between the tomatoes. Chop the rosemary needles and sprinkle over the tomatoes. Drizzle the whole thing with olive oil. Leave to candy in the middle of the oven for about 1 1/2 to 2 hours.
- Cut the cheese into slices and place in a flat pan.
- For the marinade, clean the spring onions and cut into thin rings. Mix the vegetable stock with the vinegar and olive oil and pour over the cheese slices until they are covered.
- Then spread the candied tomatoes, sprigs of rosemary, chili peppers, lemon peel, basil leaves and onion rings around the cheese. Pour another round of pepper over it and let everything marinate for at least 30 minutes.
- Take the pickled Limburger out of the marinade just before serving. Farmhouse bread with salted butter tastes good with it.
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