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Rosemary Pickled Green Cherry Tomatoes

Course Appetizer, Salad
Keyword bbq, green tomatoes, picnic, summer

Ingredients

To Can Tomatoes

  • 1 quart cherry tomatoes (green, red, or both) can be other small tomatoes, grape, pear, and so on
  • 1 tsp salt
  • 2 cups vinegar
  • 4 cloves of garlic or equivalent minced
  • 4 sprigs of fresh rosemary

To Use As Antipasto

  • ½ pint jar of rosemary pickled cherry tomatoes
  • ½ cup olive oil
  • ½ tsp minced fresh oregano
  • ½ tsp minced fresh rosemary
  • ½ tsp minced fresh thyme 
  • ¼ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • feta optional

Instructions

Canning

  1. sterilize jars

  2. wash tomatoes, set aside

  3. combine salt, vinegar in a saucepan and boil, reduce heat and simmer for about 10 minutes. While boiling, prick each tomato to stop the skins from cracking open

  4. pack garlic, rosemary and tomatoes into sterilized jars and then ladle the vinegar mixture into jars

  5. Process in a boiling water canner for 10 minutes

Antipasto

  1. drain the liquid from the can of tomatoes into a mixing bowl

  2.  combine liquid with olive oil, minced fresh oregano, rosemary and thyme and kosher salt and fresh cracked pepper

  3. once mixed, add the drained tomatoes, stirring to coat and refrigerate overnight. 

  4. when serving, place blocks of feta (if using) around or sprinkle crumbles on top.

  5. add to a platter (you can drain or add as bowl with liquid and add a slotted spoon) with other items, like cheese, meats, pickles, and so on

Recipe Notes

Canning Notes: This recipe makes about a quart, but will canned as more because of the liquid. You could can in half pints, pints, or quarts. If you want to make a lot and have a lot of tomatoes, this recipe can be doubled and tripled.