Pickled tomatoes with peppers, onions and garlic

Ingredients for 1 servings:

• 1 kg tomatoes
• 4 tsp oregano
• 2 tsp sugar
• 2 bell peppers
• 4 cloves garlic
• 2 m.-sized onion(s)
• Salt, coarse, from the mill
• pepper
• olive oil
• Oil (sunflower oil)
• 4 tsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 125°C (top/bottom heat) or 100°C (fan-assisted). Line one or two baking sheets with aluminum foil. Mix together the oregano and sugar. Peel the garlic, leaving it whole. Peel the onions and slice them into rings. Halve the peppers, remove the seeds, and remove the stems. Cut the peppers into strips and set aside. Wash the tomatoes, then gut and remove the stems. Cut the tomatoes into strips, triangles, or quarters as desired. Once the tomatoes are sliced, place them on the baking sheet and season with salt and pepper. Then pour the oregano/sugar mixture over them and place them in the upper third of the oven. Leave the oven door slightly ajar for 1 hour (tip: I used a wooden spoon to prevent too much heat from escaping) and let it dry with the door closed for about 1 hour. About half an hour before the end of baking, add the onions to the pan and let them dry. Meanwhile, fry the bell pepper rings in a little oil, either on a diet grill, barbecue, or pan. When the tomatoes and onions are ready, mix them with the bell pepper rings and fill the jars with a clove of garlic each. Now add a teaspoon of balsamic vinegar to each jar. Then alternately pour olive oil and sunflower oil over the jars until the vegetables are completely covered. If you seal the jars like this, they will keep for about 1-2 months if stored in a cool, dry place, or—as I do—vacuum seal the jars in a pressure cooker. They will then keep for at least 6 months. It tastes great with white bread and cream cheese on pizza or as a side dish.