Salted Tomatoes with Basil

Description

A family recipe by John Smith, chef at a popular American restaurant. Here’s what John has to say about them: "I’ve been eating these tomatoes since childhood — this is how my grandmother, who lives in a small town, prepares them, and now I make them the same way. These are salted tomatoes, but with just a hint of vinegar added. It's such a small amount that you wouldn’t dare call these tomatoes pickled. Besides, there isn’t enough sugar here for them to be considered pickled. This minimal vinegar is necessary for the tomatoes to maintain their shape until winter. They won't explode, ferment, or burst halfway through, ruining your New Year plans. The unique thing about these tomatoes is that if you salt them in September, they will be ready just in time for the holidays — the salting process takes at least three months."

Ingredients

• Tomatoes - 2 lbs
• Water - 1 qt
• Salt - 1 tablespoon
• Sugar - 3 spoons
• Apple Cider Vinegar - 1 fl oz
• Basil - 3 sprigs

Step by Step guide

Step 1

Add salt and sugar to the water. Place the pot of water on the stove. When the water comes to a boil, pour in the apple cider vinegar.

Step 2

Place the tomatoes into two two-liter jars and add basil.

Step 3

Pour boiling water over the jars of tomatoes and let them sit for 15 minutes.

Step 4

Drain the boiling water, pour in the brine, and seal the jar.

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