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Pickled tomatoes

Paul Bloxham from Great Food Live
Paul Bloxham's flavour-packed pickled tomatoes make a great addition to sauces, dressings and savoury butters

Pickled tomatoes

Method

1. Place the peeled tomatoes in a large bowl with the onions and chilli. Set aside.

2. Pour the vinegar into a small saucepan and bring to simmering point.

3. Add the sugar and salt, and cook for 1 minute, until both have dissolved.

4. Remove from heat and reserve.

5. Heat the olive oil in a small frying pan and fry the ginger, garlic, mustard seeds, cracked peppercorns, cumin, and turmeric, until fragrant.

6. Remove from the heat and stir into the vinegar. Immediately pour the liquid over the reserved vegetables. Mix well, cover and refrigerate for a minimum of 2 days.

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Serves: 4-6

Prep: 20 min
Cook: 3 min

Ingredients
750g cherry tomatoes, peeled and cored
bunch Spring onions, diagonally sliced
3 red chillies, diagonally sliced
175ml white balsamic vinegar
100g dark brown sugar
1 tbsp coarse sea salt
175ml Olive oil
1 tbsp Ginger, grated
6 cloves Garlic, peeled
1 tbsp black mustard seeds
1 tbsp cracked black peppercorns
1 tsp ground cumin
1 tsp ground turmeric