Preparation: Cut the tomatoes into thick slices or wedges. Slice the onion into thin rings or half-rings.
Layering: Arrange the ingredients in clean, dry jars: first a layer of herbs and garlic, then the onion, and finally the tomatoes. Repeat the process until the jar is full. Onion and herbs should be at the very top.
Brine: Thoroughly mix the salt, sugar, and vinegar into cold, boiled water until the ingredients are completely dissolved. Pour the prepared cold brine over the tomatoes, ensuring they are fully submerged.
Oil layer (the secret to success): Pour 1–2 tablespoons of oil into each jar, filling the space right up to the rim. The oil forms a protective layer on the surface that seals out air and prevents the tomatoes from spoiling.
Storage: Seal the jars tightly with lids and store them in a cool, dark cellar or in the refrigerator.
After about a week, the flavors will meld perfectly. The onion will lose its sharpness and become…
…softer, while the tomatoes take on a wonderful tanginess.
Do you prefer this vinegar-and-oil marinade, or would you rather ferment the tomatoes (i.e., pickle them in brine, similar to pumpkin)?
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