Tomato Oil Pickle

Skin the tomatoes, cut them in half, remove the stalk and squeeze out the seeds. Remove the peel from the garlic and ginger and chop finely. Rinse and clean the chili peppers and chop them as well. Heat the oil until it forms streaks. Briefly sauté turmeric, cumin and chili spice in it.

Add garlic, ginger and chili peppers and sauté briefly as well.

Add vinegar, sugar, tomato halves and salt and do at low temperature in about five to ten min. Do not stir. Fill tomatoes into jars and close tightly on the spot.

Yields about 2, 5 kg.

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