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Pickled tomatoes

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Ingredients for 1 servings:

  • 2 kg tomatoes, e.g. E.g. Roma tomatoes
  • 1 liter dressing (herb dressing)
  • 2 garlic cloves
  • n. B. Dill

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 10 minutes

quick and easy

Boil the tomatoes in a pot of hot water for 3 minutes, until the skins begin to burst. Remove the tomatoes immediately; the skins will now peel off easily. Arrange the peeled tomatoes in a baking dish, sprinkle with crushed garlic, scatter the dill over them, and top with the dressing until the tomatoes are covered. Refrigerate the tomatoes. They’re ready to serve after 2-3 hours. I always let them stand overnight; that way they’ll definitely have infused.

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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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