Pickled Sun-Dried Tomatoes

Matt Tebbutt preserves these sun-kissed fruits in red wine and balsamic vinegars infused with rosemary
By Matt Tebbutt
Pickled Sun-Dried Tomatoes
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes plus 3 hrs soaking
  • Effort: easy


  • 150 g sun-dried tomatoes
  • 150 ml red wine vinegar
  • 150 ml balsamic vinegar
  • 75 g brown sugar
  • 1 large sprig rosemary


1. Place the sundried tomatoes in a heatproof bowl, cover with boiling water and leave for 3 hours until soft and rehydrated.

2. Meanwhile place the vinegars, sugar and rosemary in a saucepan, heat gently until the sugar is dissolved, then bring to the boil. Remove from the heat and leave to cool completely.

3. Drain the tomatoes, tip into a sterilised jar and pour over the infused vinegars. Seal the jar and leave in the fridge for a month to allow flavours to develop.

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