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Preserved Cherry Tomatoes Recipe

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Welcome to a burst of summer flavor, any time of the year! My preserved cherry tomatoes are not only a delightful way to save the summer’s bounty, but they’re also a fantastic addition to any meal needing a pop of bright, tangy flavor. Join me as we dive into the simple joys of home preserving. Trust me, your future self will thank you during those colder months!

Ingredients

Scale
  • 2pounds fresh cherry tomatoes
  • 4 cupswhite vinegar
  • 2 cupswater
  • 2 tablespoonssalt
  • 4cloves garlic, peeled
  • 4sprigs fresh thyme
  • 2 teaspoonsblack peppercorns
  • Optional: 1 teaspoon sugar to balance the acidity

Instructions

  1. Sterilize Your Jars: Start by sterilizing your jars and lids in boiling water for 10 minutes. Carefully remove and allow them to dry completely.
  2. Prepare the Tomatoes: Make a small X on the bottom of each cherry tomato. Blanch in boiling water for 30 seconds, then transfer to ice water. Peel the skins once cooled.
  3. Create the Brine: In asaucepan, mix the vinegar, water, salt, and sugar (if using). Bring to a boil, ensuring the salt and sugar dissolve completely.
  4. Pack the Jars: Place a garlic clove, a sprig of thyme, and half a teaspoon of peppercorns in each jar. Tightly pack in the tomatoes, leaving about 1/2 inch of headspace at the top.
  5. Seal with Brine: Pour the hot brine over the tomatoes, covering them while keeping the headspace. Wipe the jar rims, apply the lids, and tighten the bands.
  6. Process: Process the jars in a boiling water bath for 15 minutes. Remove and let cool for 24 hours. Check that the seals are tight.

Notes

Blanching Tip: Keep an eye on the tomatoes as they blanch; overcooking can make them too soft.
Flavor Variations: Feel free to add chili flakes for a spicy kick or swap the thyme with basil or rosemary for a different herbaceous note.

Nutrition

Find it online: https://mykitchenstorie.com/preserved-cherry-tomatoes-recipe/