John Myers
Pickled Stuffed Tomatoes
The perfect pickled stuffed tomatoes recipe with a picture and simple step-by-step instructions.
- 8 Cocktail vine tomatoes
- 3 tablespoon Ricotta
- 1 tablespoon Black cumin
- 2 Garlic cloves
- 1 Sprig of basil
- 1 Dried chilli
- 0,5 Spring onion stick
- Salt
- 1 teaspoon Green peppercorns fresh
- 200 Milliliters Grapeseed oil
- Toothpick
- Roast the black cumin with the basil in a pan without fat until it starts to smell.
- Mix the black cumin with the ricotta. Pluck some basil leaves from the branch and crumble between the handles and add to the ricotta. Add a chopped clove of garlic and a little salt and mix well.
- Cut a lid off the tomatoes. Hollow out with a tomato de-stemmer. Fill with the ricotta. Put the lids back on the tomatoes and secure each with a halved toothpick.
- Put the tomatoes in a glass. Add the chopped garlic, basil, peppercorns and the spring onion cut into rings. Score the chilli and add to the tomatoes. Top up with grapeseed oil and seal the jar.
- Chill for 3-4 days.
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