Basil Tomatoes

Kathy W

By
@Kattyw

This was in the local newspaper years ago. Use in salads or a vegetable tray.


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Comments:

Prep:

45 Min

Method:

Stove Top

Ingredients

1 1/2 c
white vinegar
1 1/3 c
water
2 Tbsp
kosher salt
3-4
thin lemon slices
1 clove
garlic, peeled and sliced in half lengthwise
fresh cherry or grape tomatoes, enough to fill a quart jar
4-6
fresh basil leaves

Directions Step-By-Step

1
Combine vinegar, water and salt and bring to a boil, cool.
2
Put a lemon slice and garlic in a sterilized 1 quart mason jar. Add 1/2 of the tomatoes, half of the basil leaves and a slice of lemon. Repeat layers.
3
Pour cooled vinegar mixture to within 1/8" of top. Seal with sterilized lid. Turn upside down and let set over night, then invert and refrigerate.
4
Tomatoes are ready to eat in about 7 days. Keep refrigerated.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #tomatoes, #Basil