Water-bath marinated tomatoes

Name: Water-bath marinated tomatoes
Ingredients: 2 kg tomatoes; 1 medium carrot (100 g); 1 medium onion (150 g); 10 g celery leaves; 3 tablespoons salt; 3 tablespoons sugar; 3 tablespoons 5% vinegar; 1000 ml water

Conserve - Water-bath marinated tomatoes by Otilia L. - Recipia

Keep the jar in a water bath until the skin of one or two tomatoes splits; that’s how to make water-bath marinated tomatoes with carrot, onion and celery leaves. The tomatoes mostly stay whole, and the slightly sweet-and-sour liquid covers them and picks up flavor from the vegetables tucked between them. I like them cold, with fresh bread. Prep: 20 minutes. Cook: 30 minutes. Rest: 12 hours. Total time: 12 hours and 50 minutes. Servings: 12. About 51 kcal and 2 g of protein per serving.

Ingredients

2 kg tomatoes
1 medium carrot (100 g)
1 medium onion (150 g)
10 g celery leaves
3 tablespoons salt
3 tablespoons sugar
3 tablespoons 5% vinegar
1000 ml water

Preparation

1. Wash the tomatoes and carrot, peel the carrot and onion, then slice the carrot and onion into rounds. Get the vegetables ready in about 20 minutes. 2. Put the tomatoes, carrot, onion rounds and celery leaves in a 3-liter jar. Add 3 tablespoons of salt, 3 tablespoons of sugar and 3 tablespoons of vinegar. Gradually pour in 1000 ml of water, just enough to cover the tomatoes; if any water is left over, don’t use it. 3. Set the jar in a pot of warm water, filling it to just below the neck of the jar. Bring the water to a boil and leave the jar in the water bath for 30 minutes, until the skin of one or two tomatoes splits. 4. Seal the jar tightly, turn it upside down and cover it with something thick. Leave it to cool slowly for 12 hours.

Notes

Once cool, keep the jar in the refrigerator and eat the tomatoes within 3 days; heating them until the skin splits does not make them safe to store in the pantry. Choose firm, ripe tomatoes that are similar in size so they reach the point where their skins split at about the same time. Very large ones may still be whole when the small ones have already split, so don’t mix extreme sizes in the same jar. Thinly sliced carrot fits between the tomatoes more easily than thick rounds. You can replace the celery leaves with 10 g of parsley leaves. Don’t rush the cooling under the thick blanket; the jar stays hot even after you take it off the heat. Serve the tomatoes with mashed beans or boiled potatoes. Let the jar cool completely before opening it.