Basil Tomatoes

Kathy W


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


★★★★★ 1 vote

45 Min
Stove Top


  • 1 1/2 c
    white vinegar
  • 1 1/3 c
  • 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

How to Make Basil Tomatoes


  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.

Printable Recipe Card

About Basil Tomatoes

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

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