Plum Tomatoes with Basil

1. 1 Plum tomatoes≈ $4.17 per kg 650 g
2. 2 Fresh basilpack 30 g ≈ $2.50 10 g
3. 3 Garlic≈ $10.00 per kg 4 g
4. 4 Black peppercorns 2 g
5. 5 Salt 25 g
6. 6 Sugarpack 1 kg ≈ $1.60 50 g
7. 7 Vinegar 9%pack 500 ml ≈ $1.30 50 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the plum¹ tomatoes and prick them near the stem end. Rinse the basil and pat it dry.

2. Sterilize a 1 l jar over steam for 10 minutes and boil the lid for 5 minutes.

3. Place half the basil, the garlic³, and the peppercorns on the bottom, pack in the tomatoes tightly, and top with the remaining basil.

4. Pour boiling water over the tomatoes and leave covered for 15 minutes. Drain the water, bring it to a boil, and pour it over again for 15 minutes.

5. Bring the drained water (about 500 ml) to a boil with the salt and sugar⁶, remove from the heat, and stir in the vinegar⁷.

6. Pour the hot marinade over the tomatoes to the rim and seal immediately.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 10 days.