Dried pickled tomatoes

Ingredients for 1 servings:

• 1 pt. Tomato(s), dried
• ½ liter dry white wine
• ½ liter of water
• ½ liter vinegar, normal
• 2 bulbs of garlic
• 6 sprigs of rosemary
• n. B. olive oil, virgin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

without much effort – my favorite tomatoes, makes 5 jars

First, peel the garlic and set the cloves aside – you’ll need to move quickly later. Chop the rosemary into smaller pieces and set it aside with the garlic. Prepare the jars in the same way. Bring the water, wine, and vinegar to a boil. Then add the sun-dried tomatoes and simmer for about 20-25 minutes (the tomatoes should be very soft). Once the tomatoes are ready, drain them in a sieve and fill the jars with a fork or spoon (careful: it will be hot). Alternate 1-2 garlic cloves and a small rosemary sprig with the tomatoes in the jars. Top up with olive oil and quickly close the lids tightly. The rims of the jars should not be greasy. Briefly turn them upside down and then let them rest for about 2-3 weeks. The tomatoes can then be eaten on their own or cooked with meat, fish, or pasta.