Eingelegte Mediterrane Tomaten und Peperoni

Mediterranean Tomato and Capsicum Pickles

Pane-Bistecca

These Mediterranean tomatoes and capsicum pickles go very well with all antipasti.

I roasted the vegetables because they are easier to digest, and the cherry tomatoes get a wonderful flavor. Mix them with fresh herbs and mozzarella cheese. A wonderful addition to starters, antipasti, raclette, grilled dishes and much more!

Prep time

15 min

Cooking time

40 min

Portions

1 Jar

Total time

55 min

Ingredients

250 g Cherry Tomatoes
4 cloves of garlic, finely chopped
approx. 300 ml Olive Oil
½ tsp Salt
1 green Chili
1 red Capsicum
1 Handful small green Olives
1 Mozzarella Ball or Feta Cheese
Fresh Rosemary

Instructions

Step 1

Halve the cherry tomatoes and marinate with the chopped garlic, salt and a little of the olive oil for 10 minutes. Then place on a baking tray.

Step 2

Deseed the capsicum and cut into eighths, place on a baking sheet, add the chili pepper. Drizzle with a little olive oil.

Step 3

Roast both in the oven at 180 C degrees for approx. 30-40 minutes, opening the oven door several times to allow the moisture to escape. Leave to cool. Remove the skin from the peppers and cut the flesh into strips, chop the chili.

Step 4

Mix the tomato, chili and pepper strips with fresh rosemary and a diced mozzarella ball. (If you get small mozzarella balls, you can use these)

Step 5

Place all this in a jar and pour in the olive oil. Let marinate for 2-3 days. It will keep for about 4 weeks unopened, once open please store in the fridge.

Notes

Very simple and very good! More Pickles!

Eingelegte Mediterrane Tomaten und Peperoni