Marinaded cherry tomatoes
Ingredients
- 150 g water
- 100 g sushi vinegar
- 100 g white wine vinegar
- 80 g sugar
- 1 lemon
- 1 lime
- 1 clove garlic
- 1 g black pepper
- 1 g coriander seeds
- 1 star anise
- 0.5 cinnamon stick
- 0.5 empty vanilla pod
- 5 sprigs basil
- 500 g cherry tomatoes
Instructions
The marinade
- Mix the water with the sushi vinegar, the white wine vinegar, the sugar, the peel from the lemon and the lime. Then cut them in half and add the juice from both the lemon and lime. Also add the clove of garlic that’s cut in half, the black pepper, the coriander seeds, the star anise, the cinnamon stick and the empty vanilla pod. Now bring this to a boil.
- Once it’s boiling pour it into a bowl and add the basil. Then let it cool down and infuse in your fridge for at least 3 hours. I leave it overnight.Â
- Then pass the marinade through a fine sieve.
The cherry tomatoes
- Take the cherry tomatoes and remove the stems. Also make a little cross with a sharp thin knife. We do this so the skin gets loose faster for the next step.
- For that step first season some boiling water with salt and submerge a couple of the tomatoes for around 15 to 20 seconds.
- Then directly cool them down in ice water and leave them for at least a minute. By doing this you should be able to easily peel the skin off. Directly submerge the clean tomatoes in the marinade.
- I always dry the leftover tomato peels and blend them into a fine powder. The powder is so delicious and great to use as a seasoning or to mix with a dough for a bread or tartelette.
- Now let the cherry tomatoes marinade in your fridge for at least 1 hour.
