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Marinade (marinated tomatoes and shiso leaves) | Transcribed recipe by Chararinko Cook

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Chara Rinko

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Ingredients

tomato : 600-700g
玉ねぎ : 100g
大葉 : 20枚
ニンニク : 2片
(A) Vinegar : 大さじ3と1/2
(A) sugar : 大さじ1
(A) salt : 小さじ1
(A) Pepper : 少々
Olive oil : 大さじ3と1/2
粉チーズ : 適量

Time required

15minutes

Procedure

1) cut material 00:46
Chop the garlic and put it in a bowl.
Chop the onion and add it to the bowl.
2) make a marinade 01:46
Add (A) and olive oil to the bowl in that order, and mix each time.
Add 1 and mix.
3) cut tomatoes 03:30
Cut off the stems of the tomatoes, cut them into skewers and arrange them in a storage container.
4) 漬ける 04:31
3の上に水洗いして水分を拭き取った大葉を乗せ、2をかける。
同様にしてトマトと大葉を乗せ2をかける。
蓋をして冷蔵庫で1日漬ける。
お皿に盛り、粉チーズを振って完成。

Point

・Extra virgin olive oil is used.
・You can store it in an airtight container and refrigerate it for up to a week.
・In step 2, mix the seasonings well and add the ingredients after the sugar has dissolved.
・If you use it for tomato sauce, you can cut the tomatoes into cubes.
・In step 4, pickle the tomatoes and perilla in layers.