UKTV recipes
Matt Tebbutt
Matt Tebbutt from Market Kitchen
Matt Tebbutt preserves these sun-kissed fruits in red wine and balsamic vinegars infused with rosemary
 

Pickled sun-dried tomatoes

Method
 
1. Place the sundried tomatoes in a heatproof bowl, cover with boiling water and leave for 3 hours until soft and rehydrated.

2. Meanwhile place the vinegars, sugar and rosemary in a saucepan, heat gently until the sugar is dissolved, then bring to the boil. Remove from the heat and leave to cool completely.

3. Drain the tomatoes, tip into a sterilised jar and pour over the infused vinegars. Seal the jar and leave in the fridge for a month to allow flavours to develop.

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easy
 
Serves: 6
Prep: 5 min, plus 3 hrs soaking
Cook: 10 min
 
 

Ingredients

 150g Sun-dried tomatoes
150ml red wine vinegar
150ml Balsamic vinegar
75g soft brown sugar
1 large sprig Rosemary
 

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