Pickled Tomatoes

1. mix pepper, olive oil, salt, sugar and chopped basil. Pierce tomatoes with a needle a few times, place in marinade, mix, cover and let stand in refrigerator for at least 24 hours.

2. preheat oven to 200 °C. Drain the tomatoes, spread them evenly in a roasting pan and roast them in the oven (middle rack / wire rack) until the skin begins to separate (about 20 min). In the meantime, prepare the jar .

3. cool tomatoes, remove the skin. Drain tomatoes. Layer basil leaves loosely in the jar, alternating with tomatoes. Mix corn germ and olive oil and pour over (tomatoes must be covered!). Close the jar.

Preparation 60 min

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