The end of summer and a killer crop of tomatoes means preservation mode is in full effect at home. This recipe is super easy and will jazz up any old salad or asian stir fry. We especially love these tomatoes with a thai beef salad and chilled apple cider.
Pickled Tomatoes
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Cook time:
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Ingredients
- 30 cherry or grape tomatoes
- 3 tablespoons tamari (can use soy sauce or fish sauce)
- 6 tablespoons rice vinegar (can use apple cider vinegar)
- ½ teaspoon coconut sugar (can use raw sugar)
- 1 chilli, finely chopped
- 1 shallot stalk, finely chopped
Instructions
- Place vinegar, tamari and coconut sugar in a small saucepan and bring to boil until the sugar has dissolved.
- Wash tomatoes and remove the stems. Prick them a few times each using a wooden skewer or toothpick, this allows the brine to seep in. Place in sterilised jar with chilli and shallots.
- Once cool, pour the vinegar mix over the tomatoes, leaving about 3-5cms of space at the top.
- Cover the jar with a sterilised lid and place in the refrigerator and leave for 24 hours before eating. The tomatoes will keep for up to one month, that’s if you don’t eat them all first!
