Sicilian-style pickled tomatoes

Ingredients for 1 servings:

• 1 kg dried tomatoes (from an Italian specialty store)
• 2 liters of water
• 250 ml white wine
• 125 ml vinegar
• 2 tsp, leveled salt
• n. B. Garlic, approx. 6 – 10 cloves
• e.g. oregano
• e.g. basil
• n. B. bay leaves
• e.g. chili pepper(s), chopped or dried
• 20 ml chili oil (olio con pepper) or dried chili seeds
• e.g. balsamic vinegar
• lemon juice if needed
• 500 ml olive oil, alternatively 1/2 olive oil and 1/2 rapeseed oil

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 7 hours 5 minutes

vegan, spicy, healthy

First, blanch the tomatoes in water, white wine, vinegar, and salt for about 5 minutes. Then drain in a sieve for about 5-6 hours. In the meantime, boil disposable jars or flip-top jars as needed. Chop about 6-10 cloves of garlic or use dried chopped garlic. Chop fresh oregano and basil, or use dried herbs. Place 2-3 bay leaves at the bottom of a prepared jar. Then add 1 drop of chili oil or 2-3 dried chili seeds. Top with olive oil until the leaves are covered. Add 1 teaspoon each of oregano, basil, and garlic. Layer the tomato strips like a lattice, adding a little garlic and herbs in between. Keep adding more oil and press down with a fork to ensure the tomatoes are covered (they will absorb the oil). Finally, top up with another bay leaf and a dash of balsamic vinegar or lemon juice. Make sure the jar is covered with oil, right up to the tomatoes and bay leaf. Close the jar and turn it upside down to distribute the oil evenly. After about 5 minutes, return it to its normal position. Tips: After using the pickled tomatoes, keep topping off the jar with oil to prevent the tomatoes from spoiling. They’ll keep for about half a year in the refrigerator or pantry.