Quick Marinated Tomatoes

These tomatoes always turn out slightly spicy, flavourful, and the best part — they’re ready in just a couple of days! For quick pickling, it’s best to choose meaty tomatoes with thin skins so they absorb the brine faster. If the tomatoes are out of season, simply prick the skin a few times with a toothpick so they soak up the marinade more easily 

Ingredients

• 10 tomatoes

• 8 cloves garlic

• any fresh herbs (this time I used parsley)

• bay leaf, allspice

For the brine

• 1 liter boiling water

• 2 tbsp salt

• 4 tbsp sugar

• 3/4 cup 5% vinegar (180 ml)

Steps

1. Cut the tomatoes into halves or quarters

2. Prick each piece a few times with a toothpick

3. Crush the garlic using a garlic press

4. Finely chop the herbs and mix with garlic

5. Fill the tomato pieces with the garlic mixture (pressing it into the flesh or into a small cut)

6. Place the stuffed tomatoes into a container, add a few bay leaves and sprinkle with allspice

Brine

7. Bring all ingredients to a boil and stir until salt and sugar fully dissolve

8. Carefully pour the hot brine over the tomatoes, cover with a lid, leave on a counter top overnight, then in the fridge for 2–3 days until ready