Overhead view of Pickled tomatoes in a mason jar

Pickled Tomatoes

How to preserve summer tomatoes
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 241kcal
Author Healing Tomato


  • 3 tomatoes on the vine cut into wedges
  • 4 slices ginger thinly sliced, with skin on
  • 1.5 Tbsp carom seeds AKA Ajwain Seeds
  • 1/4 red onion julienned
  • 1/2 cup curly parsley finely diced
  • 1.5 cup extra virgin olive oil or adjust according to your taste


  • Place the tomato wedges in a large bowl
  • Add the ginger slices
  • Top with carom seeds
  • Add the red onion
  • Add the curly parsley
  • Drizzle with the extra virgin olive oil
  • Mix very well
  • Place the tomatoes in a glass mason jar
  • Place glass jar in a cool, dry and dark place
  • Use after about 5 hours of marination



- Use the pickled tomatoes within 2 weeks
- You can refrigerate the jar.  It will turn the olive oil into a solid mass.  To thaw, let it stay outside for about 2 hours.  Do not microwave the frozen olive oil
- If refrigerated, the pickled tomato can last about a month before they start to have fungus growing on them.
- Nutrition info is approximate


Calories: 241kcal | Carbohydrates: 14g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 540mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2800IU | Vitamin C: 46.3mg | Calcium: 39mg | Iron: 1.5mg