Italian-Style Pickled Tomatoes

Ingredients

• 10 g herbs (e.g., oregano, rosemary; 1 handful)
• 2 kg cherry tomatoes
• Salt
• Pepper
• 4 sprigs thyme
• 4 Garlic cloves
• 8 fresh bay leaves
• 250 ml olive oil (approx.)

Instructions

1. 1.

   Wash the herbs, pat dry and finely chop. Wash the tomatoes, halve them and place on a baking sheet lined with parchment paper. Sprinkle with salt, pepper, and herbs. Dry in a preheated oven at 110 °C (90 °C fan; gas: level 1) with a wooden spoon wedged in the oven door for about 6–8 hours; turn the tomatoes every 30 minutes. They should be flexible, not too tough, but also no longer wet.

2. 2.

   Remove the tomatoes from the oven and let them cool. In the meantime wash the thyme, pat dry and pluck the leaves. Peel and halve the garlic.

3. 3.

   Layer the thyme, garlic, and bay leaves with the tomatoes in clean jars. Fill with olive oil and seal tightly; allow to steep for about 1 week before serving.