Marinated Cherry Tomatoes


As far as I can remember into my childhood, in the summer it was hot in the kitchen – not because of the temperature outside, but because of the stove that was always on. Mom was always steaming, cooking, boiling, picking and one had to be extra careful in our large kitchen in order to avoid bumping into large cans spread everywhere

Then, in the winter, the storage room was filled with various pickles (salads, vegetables), fruit purees, jams, marmalade, etc… Seeing such a variety was always a great pleasure.

Nowadays, with the modern agriculture, fruit and vegetables are available all-year-round, and the need to preserve vegetables is now more of a culinary practice than a necessity.

Still, my mother’s marinated tomatoes is a taste that I remember from the distant childhood….

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Per liter of water:
2 tbsp salt
1 tbsp sugar
Celery branch
2-3 garlic cloves
Optional: a few branches of parsley, hot pepper

Put the tomatoes in a jar and top with water. Then remove the water into a pan and measure the volume. Add salt, sugar, celery (parsley and pepper), according to the volume of the water and boil.

Make a small hole in the tomatoes with a toothpick (if doing it near the connection point of the branch, the tomatoes will not “explode” later) :) Peel the garlic cloves, cut each into small pieces and put into jars. Pour boiling water into the jars. Cover (not tightly) with a lid and leave in a cool place for a couple of days before the fermentation starts. Once the water is turbid – put the jar into the refrigerator.

Periodically taste if ready – small sherry tomatoes are ready after 5 days. They can be left in the marinade for a couple of weeks for extra taste.

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A couple of small comments from the recipe author – my mother:

  • It isn’t necessary to pour the water into the jar when boiling
  • Dill as alternative to parsley can give a slightly different taste variation

If you liked this recipe – try out the following ones, they really work well together:

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Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..

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7 thoughts on “Marinated Cherry Tomatoes

  1. Pingback: Yellow Cherry Tomatoes in Brine | DosGatos Kitchen

  2. Hello, I’m french, so … sorry for bad english : what use for theese tomatoes : because they can wait a couple of weeks you said, but fresh tomates too, so what is the interest ?
    thank you

      • !! effectivement ! merci de votre réponse ; auriez-vous quelques recettes (idées) à proposer utilisant ces tomates ?

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