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Pickled Tomatoes

Recipe by The Devilled Egg | The Online Cookery School


  • 400g cherry tomatoes
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 tablespoon of fresh oregano leaves
  • Rapeseed oil
  • Garlic rapeseed oil


You will also need a 0.5l preserving jar. Rinse with hot water and heat through in the oven until dry
Preheat the oven to 200C

Halve the tomatoes, arrange on a baking try lined with foil, drizzle with a little oil and season with a generous pinch of salt, bake for 20 minutes

Once they are done, start layering them into the jar with the herbs

Once the jar is nearly full, pour in garlic oil, until half way up, top with plain oil

Leave in the fridge for a few days for the flavours to develop and then start enjoying as part of a salad or accompaniment to main dishes

As long as the tomatoes are submerged in oil, they will keep in the fridge for a couple of months

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