Sunday breakfast just got delicious!
Quick pickled cherry tomatoes with basil are made ahead, and ready to spoon over your toast of choice for a delicious summery breakfast inspired by Italian bruschetta.
Cherry tomatoes are coming direct from our local farmer, with fragrant Greek basil picked fresh. The 10 minutes you spend in the kitchen will delight your tastebuds all day!
Here's how to make your own jar of sunshiney goodness:
Cherry tomatoes, 1 punnet
Red onion, 1 small
Basil, 10 leaves
Oil of choice, 1/4 cup
Lemon, juice only
Garlic, 1-2 cloves smashed
Salt and pepper
Combine in a bowl quartered cherry tomatoes, smashed garllic, finely diced red onion and the basil leaves finely shredded. Salt to taste, add a grind of black pepper. Stack mix into suitable glass bottle.
In a small bowl stir lemon juice and oil together before pouring over tomatoes. Close lid and shake. Pop into fridge, and occasionally reshake the mix to distribute flavours.
Handy links!
