Simple Recipe for Marinated Tomatoes

4 1/2 pound of rinsed medium roma tomatoes 2 seeded bell peppers of any hue, diced into large portions Two jalapeños, or five seeded, tiny hot chiles 1 large head of garlic (or 2 medium heads) containing 16 to 20 trimmed cloves 1 bunch (1/2 cup minced) dill preserved or fresh 1/2 cup parsley, fresh Half cup oil of olive 1/2 cup vinegar, white 1/2 cup sugar, granulated Iodized sea salt, 2 and a half tablespoons (50 grams),



Finely mince the bell peppers, jalapeno peppers, dill, and parsley in a large food processor or blender containing the chopped peppers.

STEP- 2 

In a medium basin, combine the transferred mixture with 1/2 cup vinegar, 1/2 cup olive oil, 1/2 cup sugar, and 2 1/2 tablespoons of salt. To incorporate, stir.

STEP- 3 

When using larger tomatoes, cut them in half (or quarters), taking care to remove the fibrous stem ends. Alternating between tomatoes and marinade, fill a large one-gallon container with the mixture until it is full.


Tighten the lid and cover. Placing the inverted jar over a plate will prevent any leakage. Twelve hours while refrigerated upside down (*see note). After twelve hours, invert the container to the right and savor. Refrigerate the tomatoes in the container with the right side up.

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