Pickles and Preserves Recipes - Cherry Tomatoes
Preserved with Olives and Sheep's Milk Cheese
Recipe
Ingredients
-
500 g/18
oz cherry tomatoes
-
500 g/18 oz sheep's
milk cheese
-
1 bunch smooth parsley
-
1 clove garlic
-
60 g/2 oz black
olives, stoned (pitted)
-
60 g/2 oz green
olives, stoned (pitted)
-
150 ml/5 fl oz (5/8
cup) wine vinegar
-
500 ml/17
fl oz (2 1/4 cups) olive oil
-
salt
-
colored pepper
from the mill
-
sugar
Serves 4
Method:
-
Prick the tomatoes all over with a toothpick. Cut up
the sheep's milk
cheese into cubes of 2 cm/3/4 in.
-
Coarsely chop the parsley, peel the garlic and slice
into thin shavings.
Fill a large jar of 1.5 liters/2
3/4 pints (7
cups) with alternate layers of sheep's milk cheese,
tomatoes, olives, garlic and herbs.
-
To make the marinade: mix the oil and vinegar and
season with salt,
pepper and sugar. Pour the marinade into the
preserving jar to cover all the ingredients.
-
Cover the jar with cling film and leave in the
fridge to marinate for one day. Store in a cool
place. Use within four days.
Note:
Bottled tomatoes are
an ideal nibble to serve with an aperitif of still
or sparkling wine. They can be served in small bowls
and eaten with a fork.
Tomato
Recipes - Cherry Tomatoes Preserved with Olives and Sheep's
Milk Cheese Recipe