Pickles and Preserves Recipes - Sun-dried Tomatoes with Pears in Garlic Oil Recipe

Ingredients

Makes 4 jars

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Method:

1. Remove the sun-dried tomatoes from the oil, rinse briefly and wipe dry with kitchen paper.

2. Drain the pears and cut into slices 2 cm/3/4 in thick. Peel the garlic and cut into thin, diagonal slivers.

3. Divide the tomatoes, pears, garlic and thyme into four preserving jars each of about 500 ml/17 fl oz (2 1/4 cups).

4. Mix the oil, vinegar, sugar, salt and pepper to make a marinade. Season to taste and pour into the preserving jars to cover all the ingredients.

5. Cover the jars and leave to marinate in the refrigerator for one day before eating. Keep the bottled sun-dried tomatoes in the refrigerator and eat within four days.

Note: This unusual combination of tomatoes and pears is delicious with a cheese raclette, for instance. It makes a pleasant change from the traditional mixed pickles usually served with a raclette.