The cherry tomato is a very small variety of tomato that has been cultivated since at least the early 1800’s and are thought to have originated in Peru and northern Chile.Cherry tomatoes range in size from a thumb tip up to the size of a golf ball, and can range from being round to slightly oblong in shape. The more oblong ones often share characteristics with plum tomatoes, and are known as grape tomatoes.
Originally tomatoes were considered poisonous by Europeans. It was thought if you ate a tomato, its poison would turn your blood to acid! Source: wherefoodcomesfrom.com
- Cherry tomatoes
- Olive oil
For the marinade:
- Water 06 oz
- Vinegar 2 tablespoon
- Sugar 1 teaspoon
- Salt 1 teaspoon
- Olive oil 1 teaspoon
Chop the garlic into medium pieces.
Chop the cilantro.
Mix cilantro and garlic.
Wash the jar (6 oz) with boiling water.
Put the tomatoes and herbs with garlic into a jar.
And mix well.
Mix: Vinegar 2 tablespoon, sugar 1 teaspoon, salt 1 teaspoon, olive oil 1 teaspoon and a little pepper.
Add warm water 06 oz and mix well.
Pour the marinade into jar with cherry tomatoes.
Leave cherry tomatoes in the refrigerator for 8-10 hours.
Quick pickled cherry tomatoes – Bonn appetite!