Marinated Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g tomato (s), sun-dried
- 0.5 liter ½ balsamic vinegar, red
- 4 sprigs rosemary
- 3 clove (s) garlic
- some sugar
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Rest time: 2 days
- Total time: 2 days 30 minutes
- Put the vinegar in a saucepan with approx. 0.25 l of water and bring to the boil with the tomatoes and a generous pinch of sugar. Let the whole thing simmer for about 7-10 minutes, making sure that the tomatoes are not too soft.
- In the meantime, finely chop the rosemary needles.
- When the tomatoes are soft enough, drain them over a sieve and collect some of the cooking liquid. Put the drained tomatoes in a bowl and mix with the chopped rosemary needles. Let cool a little and then squeeze in the garlic.
- Pour 3-4 tablespoons of the cooking liquid over everything and stir. Finally add the olive oil and mix everything again.
- The tomatoes should steep for at least 24 hours, preferably 48 hours.
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