Tomatoes in Vinegar Brine

Ingredients

• 1 kg cherry tomatoes (yellow and red)
• 1 Vanilla bean
• 400 ml white balsamic vinegar
• 80 g whole cane sugar
• 1 pinch chili flakes

Instructions

1. 1.

   Bring a large pot of water to a boil. Briefly blanch the tomatoes until the skins start to blister. Remove and immediately plunge into ice water. Peel off the skins and fill prepared sterile jars.

2. 2.

   Slice the vanilla bean lengthwise and combine with balsamic vinegar, whole cane sugar, and 200 ml water in a saucepan. Bring to a boil and simmer for about 5 minutes until the sugar dissolves completely. Add a pinch of chili and pour the hot liquid over the tomatoes (remove the vanilla bean if desired) so they are fully covered. Seal tightly and let cool.

3. 3.

   Store refrigerated and dark for at least one week before consumption.