Domatakia toursi (Pickled tomatoes): Difference between revisions
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[[Pickled]] [[Cherry tomatoes|cherry tomatoes]], which are served as an [[Appetiser|appetiser]]. Prepare 2 days ahead. | |||
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|PrepTime = 2 days, 2 hours | |PrepTime = 2 days, 2 hours | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Tom. Pickles</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Nice and garlicy too</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/cherrytomatoes|#cherrytomatoes]] [[Special:Search/paprika|#paprika]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/pickled|#pickled]] [[Special:Search/appetiser|#appetiser]] [[Special:Search/cumin|#cumin]] [[Special:Search/groundcumin|#groundcumin]] | ||
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Latest revision as of 17:38, 27 January 2022
This recipe requires preparation in advance!
Pickled cherry tomatoes, which are served as an appetiser. Prepare 2 days ahead.
| Domatakia toursi (Pickled tomatoes) | |
|---|---|
 |
| Halved cherry tomatoes | |
| Servings: | Serves 4 |
| Calories per serving: | 90 |
| Ready in: | 2 days, 2 hours |
| Prep. time: | 2 days, 2 hours |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewTom. Pickles 4/5 Nice and garlicy too |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg cherry tomatoes
- Salt
- 2 bulbs Garlic, peeled and crushed
- 1 teaspoon each of ground cumin and sweet, unsmoked paprika or more to taste
- 500 ml white vinegar
- Water
Method
- Cut the tomatoes in half and lightly sprinkle some salt on the cut sides. Turn upside-down and allow to drain.
- Mix the garlic with the cumin and paprika.
- Once the tomatoes have drained, stuff them with the garlic mixture and put them in a jar with the vinegar.
- Top up with water to cover and leave the for two days.
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