Usuba
Pickled tomatoes with sprats
A quick appetizer made from skinned cherry tomatoes that marinate for just a couple of hours while maintaining their perfect shape. Sprats arranged on top transform this simple dish into an elegant appetizer to serve with vodka and white wine.
- Prep
- 120 min
- Cooking
- 30 min
- Total
- 150 min
- Standard serving
- 102 g
Ingredients
Total 9
Instructions
- 1
Step 1
Make an incision on the skin of the tomatoes, place them in a bowl and pour boiling water over them.
- 2
Step 2
Hold for 2 minutes, then pour ice-cold water over it.
- 3
Step 3
Peel the tomatoes.
- 4
Step 4
Place the tomatoes in a plastic bag or container with a tight lid. Add olive oil, salt, sugar, pepper and Provençal herbs.
- 5
Step 5
Chop the parsley and add it to the tomatoes, reserving some for serving.
- 6
Step 6
Press the garlic through a garlic press and add it to the tomatoes.
- 7
Step 7
Close the container tightly or tie the bag and shake.
- 8
Step 8
Leave the tomatoes to marinate for 2 hours, shaking the container periodically.
- 9
Step 9
Clean the sprats by removing the heads and innards, cut along the belly and open them like a butterfly.
- 10
Step 10
Arrange the pickled tomatoes on a plate, place an anchovy on each one. Sprinkle with chopped parsley and serve.
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