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🍽️ Marinated Tomatoes in Vinegar

148 kcal · 30 min · 4 servings

Ingredients

• 800 g cocktail tomatoes
• 2 shallots
• 2 garlic cloves
• 1 bay leaf
• 1 rosemary sprig
• 0.5 l wine vinegar
• 1 tsp salt
• 1 tsp sugar
• 1 tsp peppercorns

Instructions

1. 1. Rinse the tomatoes thoroughly under running water.
2. 2. Pat the tomatoes dry with a clean cloth or kitchen paper.
3. 3. Cut each tomato in half.
4. 4. Fill the tomato halves into two prepared, sterile bottles.
5. 5. Peel the shallots and the garlic.
6. 6. Cut the shallots into thin strips.
7. 7. Slice the garlic into thin rounds.
8. 8. Add the shallots, garlic, vinegar, bay leaf, rosemary needles, salt, and sugar to a pot.
9. 9. Bring the mixture in the pot to a boil.
10. 10. Pour the hot vinegar liquid over the tomatoes in the bottles.
11. 11. Make sure the tomatoes are completely covered with the liquid.
12. 12. Seal the bottles tightly.
13. 13. Store the bottles in a dark and cool place.
14. 14. Let the tomatoes marinate for about two weeks.
15. 15. Afterward, strain the marinated tomatoes through a sieve.
16. 16. Fill the tomatoes and the liquid back into clean bottles.

Nutrition per serving

• kcal: 148
• Protein: 5 g · Fett/Fat: 1 g · Carbs: 19 g