Garlic-Pickled Cherry Tomatoes

Garlic-Pickled Cherry Tomatoes

A quaint Greek preserve to tickle you taste buds. Uses up all those extra cherry tomatoes.

Ready in: 3 hours 30 minutes plus 2 days in fridge

Serves: 10

Complexity: very-easy

kcal: 207

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3 cups ripe cherry tomatoes
fine salt
7 cloves garlic
1½ tbsp salt
1 tsp toasted cumin seeds
2 dried red chillies
¾ cup water


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 passible 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.