Cocktail Tomatoes – Dried and Pickled

For the pickled cocktail tomatoes, pluck the basil leaves and cut the garlic into thin slices. Boil water with balsamic vinegar and rosemary.

Add the tomatoes and cook for 3-5 minutes until they swell slightly. Drain the cooking water through a sieve. Drain tomatoes and return to pot with rosemary.

Heat with about 1/3 of the olive oil. Pour a ladleful of tomato-oil-rosemary mixture into a jar, top with a few basil leaves and garlic slices, and sprinkle with sea salt.

Repeat until the jar is full. Then fill with olive oil so that the contents are completely covered. Close the jar while it is still warm.

Leave the pickled cocktail tomatoes sealed for at least 48 hours.

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