Sweet and sour cherry tomatoes

Ingredients for 1 servings:

• 500 g cherry tomatoes, red or mixed
• 2 bay leaves
• 1 tbsp black peppercorns
• n. B. Chili flakes from the mill
• 500 g brown sugar
• 300 ml balsamic vinegar, lighter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

marinated in balsamic vinegar and brown sugar

Wash the tomatoes, pat dry, and place into twist-off jars that have been rinsed with hot water. Add all the other ingredients to a saucepan for the stock and heat gently. Stir occasionally and bring to a boil. Turn off the heat and stir the contents until the sugar has dissolved. Pour the hot liquid over the tomatoes in the jar and immediately seal the jars with lids. You can add the bay leaves to two jars if you like. Be sure to add the pepper. Once the jars have cooled, store them in the refrigerator. The tomatoes will keep there for at least 3 weeks. This sweet and sour stock is also suitable for pickling fruit, such as grapes, nectarines, plums, mirabelles, etc.