Pickled Tomatoes with Peppers, Onions and Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg tomato (s)
- 4 teaspoons oregano
- 2 teaspoons sugar
- 2 bell pepper (s)
- 4 cloves garlic
- 2 medium onion (s)
- Salt, coarse, from the mill
- pepper
- olive oil
- Oil (sunflower oil)
- 4 teaspoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 125 ° C top / bottom heat or 100 ° C with circulating air. Line one or two baking sheets with aluminum foil.
- Mix the oregano and sugar together. Peel the garlic and leave it whole. Peel the onions and cut them into rings. Halve and core the peppers and remove the stalk. Now cut the peppers into strips and set them aside. Wash the tomatoes, then gut them and remove the stalk. Now cut the tomatoes into strips, triangles or quarters as desired. When the tomatoes are cut into pieces, place them on the baking sheet and season with salt and pepper. Then pour the oregano / sugar mixture on top and put in the top third of the oven. Leave the oven door ajar for 1 hour (tip: I used a wooden spoon to prevent too much heat from escaping) and let it dry closed for approx. 1 hour.
- About half an hour before the end of the baking process, pour onions over the top and let dry. In the meantime, fry the pepper rings either on a diet grill, grill or pan with a little oil.
- When the tomatoes and onions are ready, mix with the pepper rings and fill the glasses with a clove of garlic. Now add a teaspoon of balsamic vinegar to each glass. Then add olive oil and sunflower oil to glasses alternately until the vegetables are completely covered.
- If you close the jars like this, they can be kept for about 1-2 months in a cool and dry place or - as I do - vacuum the jars in a steam pressure cooker. Then they can be kept for at least 6 months.
- It tastes good with white bread and cream cheese on pizza or as a side dish.
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