Tomato Pickles

• 400g Isle of Wight Pick & Mix tomatoes
• 200ml white wine vinegar
• 150ml water
• 2 tbsp caster sugar
• 1½ tsp sea salt
• 2 garlic cloves, lightly crushed
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• Small handful fresh basil
• 2 sprigs fresh thyme

Wash and dry the tomatoes, then gently prick each one once or twice with a clean cocktail stick. This helps them absorb the pickling liquor without needing to cut them.

Add the vinegar, water, sugar, salt, coriander seeds and peppercorns to a small saucepan. Warm gently, stirring until the sugar and salt have completely dissolved. Remove from the heat and leave to cool slightly.

Add the garlic, basil and thyme to a clean, sterilised jar, then carefully pack in the cherry tomatoes without crushing them.

Pour over the warm pickling liquor until the tomatoes are completely covered. Tap the jar gently against the worktop to release any trapped air.

Leave to cool completely before sealing and transferring to the fridge.

Leave to pickle for at least 24 hours before eating, allowing the tomatoes time to take on the sweet, tangy flavours.

Serve with burrata or goat's cheese, pile onto sourdough or spoon through salads.

Storage: Keep refrigerated and consume within around 1-2 weeks.