Pickled tomatoes with basil and garlic

Ingredients for 1 servings:

• ½ kg tomatoes, dried
• 1 bunch basil, fresh
• 8 cloves garlic
• 4 dashes of balsamic vinegar
• ½ liter extra virgin olive oil (or 1/2 cooking oil and 1/2 olive oil)
• ¼ liter balsamic vinegar
• ¾ liter of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Very simple with a beautiful end product – to give as a gift

Put a saucepan with 1/4 liter balsamic vinegar and 3/4 liter water on the stovetop and bring to a boil. Add the tomatoes and stir well to coat. After 3 minutes, drain the tomatoes and let them cool slightly. Meanwhile, wash the basil leaves and set them aside in a bowl. Peel the garlic cloves and trim the ends, but leave the rest whole. Now place a layer of the tomatoes (pat dry with paper towels first) into a 2-liter preserving jar, then add a few basil leaves. Add about 1-2 cloves of garlic and cover with oil. Continue layering all the ingredients until the jar is full. The top layer should be oil. Once you’ve added the last layer of oil, add a few drops of balsamic vinegar for a special flavor. Screw the lid on the full jar and store in a dry, dark place until ready to serve. This requires very little work and also makes a lovely gift jar.