in Italy

Pickled tomatoes

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Ingredients for 10 servings:

  • 500 g tomatoes, dried
  • 1 liter of water
  • 5 tsp salt
  • 5 tsp sugar
  • 10 tbsp vinegar (fruit vinegar)
  • 10 cloves garlic
  • 1 small jar peppercorns, green
  • 2 jars of capers (double the amount of pepper), small
  • 3 chili peppers
  • Herbs of Provence
  • Oil (olive oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the tomatoes with water, salt, sugar, and vinegar for 3-4 minutes. Then pour into a sieve and let drain. Finely chop the garlic cloves, add the green peppercorns, capers, and chopped chili peppers with Provençal herbs in a glass jar in even layers, then top with olive oil. After a week, the mixture is *ready to eat* and can be served as an antipasti or added to a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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