Tomatoes in Vinegar
Healthy, because
Even smarter
Nutritional values
The vinegar stock preserves the tomatoes and gives them the necessary spice. The antioxidant lycopene from the tomatoes protects the body's cells from free radical damage.
Depending on preference, the vinegar stock can also be seasoned with rosemary sprigs or thyme, for example. The pickled tomatoes should be stored in the refrigerator in an airtight container.
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,310 mg | (33 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 103 g |
Ingredients
- Ingredients
- 1 kilogram Cherry tomatoes (yellow and red)
- 1 Vanilla bean
- 400 milliliters white balsamic vinegar
- 100 grams sugar
- 1 pinch Red pepper flakes
Preparation steps
Boil a large pot of water. Blanch the tomatoes until the skins begins to burst and then immediately plunge into ice water. Remove the skins and transfer to prepared jars.
Slit the vanilla pod and bring to a boil with the vinegar, sugar and 200 ml of water (approximately 3/4 cup). Simmer for about 5 minutes until the sugar has completely dissolved. Season with red pepper flakes and then pour onto the tomatoes while piping hot (removing the vanilla pod). Be sure to cover the tomatoes completely and then allow to cool with the lid tightly sealed.
Store in a cool, dark place and leave for at least a week to marinate, before serving.
Tip: To preserve the tomatoes for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.
