Garlic Brined Cherry Tomatoes

We make our passata by blitzing up and mixing these brined tomatoes with organic tinned tomatoes, adding a bit of acidity to the sauce. We also add these tomatoes to our Margherita as well as a few other pizzas. The garlic brine gets absorbed into the tomatoes so when you bite into them they burst and a juicy, garlicky liquid is released. Delicious!

Ingredients

Cherry tomatoes - enough to fill a Kilner jar

Bunch of thyme

2-3 garlic cloves, peeled

Maldon sea salt (3% of the weight of the tomatoes)

Filtered water (enough to fill the jar)


TIps

To check the quantity of filtered water you need, put the tomatoes into the jar and pour the water in over the top. You can then empty the water out into another container so you can stir in the salt.

Method

  1. Put the thyme into a sterilised jar

  2. Add half of the cherry tomatoes

  3. Pop in the garlic

  4. Add the rest of the tomatoes

  5. Pour salt into the water, stir to dissolve

  6. Pour the salted 4.water over the tomatoes, filling the jar

  7. Use a glass weight to push the tomatoes down and keep under the brine

  8. Close the lid, leave for 3 days