Pickled Tomatoes
How to preserve summer tomatoes
Servings 2 people
Calories 241kcal
Ingredients
- 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
Instructions
- 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
Video
Notes
- 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
Nutrition
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