I generally try to eat pretty seasonally but in a big country like Australia, sometimes we have a glut of fruit and veg when you least expect it. I guess it’s still warm enough up in QLD for tomatoes, as there was an abundance at the fruit monger the other day. I bought up a heap of cherry tomatoes and figured I would preserve some for later with rosemary, honey and garlic.
Try these tomatoes on bruschetta, in pasta sauces, with grilled steaks or in salads. The pickling liquid would also be yummy in a salad dressing.
Pickled cherry tomatoes
250g cherry tomatoes, washed
12 peppercorns
2 cloves garlic, peeled
1 sprig rosemary
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup honey
1 teaspoon table salt
Prick the tomatoes a few times with a sharp knife. Place in a sterilised, 2-cup capacity glass jar with the peppercorns, garlic and rosemary.
Combine the vinegars, honey and salt in a small saucepan. Bring to the boil, stirring to dissolve the honey. Pour over the tomatoes and seal. Allow to cool.
Makes 2 cups
oOo To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry.
oOo You could also use rice malt syrup or agave instead of honey.
oOo These tomatoes will last for up to one year in a cool dark place. Once opened, refrigerate and use within 2 weeks.
