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A Greek Meze for the winter


  1. Wash the tomatoes well and do not use any that are beaten or rotten

  2. Place them in a jar with a lid and add whole garlic cloves.

  3. In a saucepan, boil water with salt and let it cool.

  4. Fill the jars until the tomatoes are well covered.

  5. Put in the jar, a plastic lid that holds the tomatoes in the brine.

  6. Place the lid of the jar on top without screwing it so that the pickle can cool down during the fermentation. The fermentation takes about a week.

  7. After fermentation, top them up with olive oil and close the lids tightly.

  8. Ready in 15 to 20 days at a temperature of 18 to 20 degrees Celsius


Cherry tomatoes

salt 75gr/1 ltr water



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