Thanks to my friend, I discovered this recipe that I absolutely loved, and following her recommendation, I prepared it as a Caprese salad. A true festival of flavor!
Ingredients:
- 400g assorted cherry tomatoes
- 1/4 onion or 2 shallots
- 1 teaspoon of black peppercorns
- 1 teaspoon of dried rosemary
- 1 tablespoon of dried thyme
- 5 grams of salt
- 50 gr sugar
- 225 gr water
- 100g apple cider vinegar
Elaboration:
1. Wash the tomatoes well.
2. In a large glass jar, add the tomatoes, chopped onion, pepper, rosemary, and thyme.
3. In a small saucepan, combine the sugar, salt, water, and vinegar. Bring to a boil and immediately pour the mixture into the jar, ensuring it’s completely covered. Seal the jar.
4. Put water in the saucepan and heat it. Place the jar inside the water bath and then heat over low heat for 15-20 minutes.
5. Let them cool to room temperature and then refrigerate. They’ll be ready to eat in a week. If you can’t wait, leave them for at least two days.
6. Enjoy!
Note: Caprese salad with mozzarella, pickled cherry tomatoes, basil and olive oil.