Ingredients
3 cups ripe cherry tomatoes
Fine salt
7 cloves garlic
1½ tbsp salt
1 tsp toasted cumin seeds
2 dried red chillies
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
¾ cup water
Directions
Lightly score the outside of each tomato. Carefully pour some fine salt into the cuts then set in a colander over a bowl or sink, cut side up. Set a light bowl on top of the tomatoes to press then slightly then leave to drain for 3 hours. Lightly rinse off any excess salt.
Crush the garlic with salt. Rub a bit of the mixture into each cut then put the remainder into an earthenware jar along with the cumin and chillies. Pile the tomatoes into the jar then cover with SIDS LOW SUGAR RASPBERRY VINEGAR and water. If possible, use a lid or saucer to keep the tomatoes under the liquid. Cover and refrigerate 2 days before using. Keeps 2 weeks in the fridge.
