Pickled tomatoes with feta cheese

Ingredients for 1 servings:

• 1 kg cherry tomatoes
• 100 g sheep’s cheese
• 3 garlic cloves
• 1 onion(s)
• 4 sprigs of oregano, fresh
• e.g. salt and pepper
• e.g. rapeseed oil or another neutral oil

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 2 hours 30 minutes

for a small snack

The quantities given are sufficient for two 370 ml jars. Halve the tomatoes, remove the stems, and scoop out the cores and seeds. (Save the cores for later use, e.g., in tomato sauce or tomato vinegar.) Place the tomato halves cut-side up on a baking sheet and dry at 80 °C (top/bottom heat) until they begin to shrivel. They should still be slightly soft. Cut the feta cheese into small cubes. Peel the garlic and onion. Thinly slice the garlic and quarter the onions. In a bowl, mix the tomatoes, onion, garlic, and the slightly chopped oregano sprigs, season with salt and pepper—be careful with the salt, as the cheese is already quite salty—and layer them in the hot, rinsed, dry jars. Pour rapeseed oil over the ingredients until everything is covered. Let the pickled tomatoes marinate in the refrigerator for two to three days.