Pickled Cherry Tomatoes

Pickled cherry tomatoes are quick to make and ready in a few minutes. Very flavourful and topping for sandwiches, salads or pizzas. This recipe for preserving cherry tomatoes is very easy, you can fix it in no time and enjoy it. My cherry tomato plants produce lots of tomatoes this year and what can be better than pickling these tomatoes, which you won't stop snacking on!

The flavour of these pickled cherry tomatoes is delightful when the tomatoes are marinated for some time. Ideally, refrigerated the tomatoes for at least 2 days to get the best flavours.

Ingredients:

• 2 cups fresh cherry tomatoes, quartered
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 green chili, sliced
• salt to taste
• ¼ cup olive oil
• 3 tbsp apple cider vinegar
• ½ tbsp balsamic vinegar
• 1 tbsp Italian seasoning
• fresh basil, chopped
• fresh coriander, chopped
• freshly grind black pepper, to taste

Method:

Wash and dry the tomatoes. 

Quarter the cherry tomatoes and thinly sliced the onion.

With a garlic press, smash the garlic or finely chopped the garlic on a chopping board.

In a bowl, add tomatoes with juices, onions, garlic, olive oil balsamic vinegar, apple cider vinegar, green chili, sugar, salt, pepper, Italian seasoning, basil and cilantro.

Mix well and keep aside for 1-2 hours until the flavours are released.

Pour this in a glass jar, close the lid and refrigerate. Keep refrigerated for at least 2 days before enjoying the pickled tomatoes.

Enjoy by adding to salad, topping of pita bread or make a bruschetta or crostini