How to Pickle Tomatoes Yourself
Aromatic tomatoes evoke memories of summer and are a popular accompaniment to many dishes. But they’re also perfect for pickling. A subtle, tangy hint of vinegar, for example, brings out the flavor of the fruity, sweet tomatoes. Pickled tomatoes are delicious with cheese and fresh bread, in fresh salads—or even with grilled meat or fish. In Italy, it’s also traditional to pickle dried tomatoes, though in that case they’re pickled in oil and usually with aromatic herbs.
Today, it’s no longer necessary to preserve and pickle vegetables at home, since they’re available year-round at markets and in supermarkets. But if you want to make a special delicacy yourself, the traditional method is still a great option—and it’s actually: molto facile!
Ingredients
For the pickled cherry tomatoes
500 g cherry tomatoes, red and yellow
2 chili peppers
2 bay leaves
1 tbsp black peppercorns
300 ml Condimento Bianco Agrodolce
50 g brown sugar
For the sun-dried tomatoes
200 g dried tomatoes
250 ml dry red wine
1 L water
100 ml Aceto Balsamico di Modena
1 sprig of rosemary
300 ml extra virgin olive oil
Black pepper (coarsely ground)
Miscellaneous
Jars with screw-top lids
Step 1 : The Preparation
Wash the jars thoroughly and boil them in a large pot of boiling water for a few minutes. Then place them side by side, open-top, on a dish towel. Wash the tomatoes thoroughly and pat them dry. Wash the chili peppers, remove the stems and seeds, and slice them into rings.
Step 2 : The Tomatoes
You can pickle cherry tomatoes or other small tomatoes, such as date tomatoes. Use only fresh, unblemished fruit without any bruises.
Carefully layer the washed tomatoes in the jars. Choose tomatoes in different colors (red, yellow, and orange)—this makes them look especially decorative and appetizing in the jar.
Step 3 : The Vinegar Broth
Pour the vinegar into a large pot and stir in the sugar until it dissolves. Then add the chili rings and peppercorns and bring the mixture to a rolling boil briefly.
Immediately pour the boiling vinegar mixture over the tomatoes. Be sure to fill the jars all the way to the top. You can add the spices to the jars as well. Then seal the jars immediately and let them cool.
Step 4 : The Preparation
Wash the jars thoroughly before storing them, and boil the jars and lids for a few minutes in a large pot of boiling water. Then place the jars on a clean kitchen towel.
Step 5 : Simmer the tomatoes in the vinegar broth
Bring the water, wine, and Aceto Balsamico di Modena to a boil in a pot. Add the tomatoes to the vinegar mixture and simmer them for about ten minutes over low heat.
Strain them through a large sieve and let them drain for about two hours—do not squeeze them.
Step 6 : Put the tomatoes in the jar
Place the tomatoes in the jar along with the sprig of rosemary and a little pepper. Pour in olive oil until all the tomatoes are completely covered, then seal the jar with the lid. Let them sit for a few days, and then the tomatoes will be ready to eat.
When stored in the refrigerator, the pickled tomatoes will keep for about 3–4 weeks.
