A great way of preserving tomatoes when they are at their best during the summer months. Use them during the winter in pasta sauces, on cheese sandwiches or in a tomato salsa.
2 litres water
60 gr caster sugar
30 gr salt
4 bay leaves
1 tablespoon mustard seeds
130 ml white wine vinegar
2 tablespoons sunflower oil
1 kg firm ripe tomatoes, cut into pieces
10 sprigs dill, roughly chopped
100 g celery, roughly chopped
6 cloves garlic, peeled
2 onions, finely sliced
Bring a large pan with the water, sugar, salt, bay leaves, cloves and mustard seeds to the boil. Once the water has boiled, turn off the heat and allow the water to cool so that all the flavours are released.
Once it’s completely cooled, add the vinegar and mix well. Pour the sunflower oil into a 2 liter preserving jar. Place the tomato, dill, celery and garlic in the jar. Add the onions last, so that they are on top. Pour over the cooled liquid, close the lid and place the jar in a warm place (25 C) for 10 days.
The tomatoes, if well sealed, can keep for up to 6 months.