醋番茄 (Cherry tomatoes in vinegar)

My mother-in-law is quite a fan of 比利 and recently after the man broadcasted his 醋番茄 recipe over the radio, results were a great hit! He was even featured in the Chinese newspapers!

I tasted it while staying over with my mother-in-law and I definitely liked the sour, tangy taste!

Let me share on how you make it... ;)

Ingredients
A pack of cherry tomatoes (probably around 25 nos of cherry tomatoes)
1 cup of natural/organic/cider vinegar
1 cup plain water (boiled and cooled)
1 big tbsp of ^寡糖
1 or 2 pieces of whole chilli (red, big type)
1 teaspoon of black peppercorn
Sea salt to taste (I used around 1/2 teaspoon)
A glass container with lid

^We didn't know what 寡糖 is but mother-in-law said that we can use brown rock sugar as substitute.

Steps
Wash the cherry tomatoes thoroughly and drain.
Using a toothpick, prick several times on each cherry tomato.
Add water, brown rock sugar, sea salt, chilli and black peppercorn into a saucepan, bring to a simmer. Remove from heat once brown rock sugar and sea salt has dissolved.
Let it cool and then pour it into the glass container.
Add in the vinegar and cherry tomatoes.
Set aside for 6 hours before consuming.

Eat
Recommended dosage: 6 cherry tomatoes daily, together with the cider vinegar that it is soaked in. (But 6 is not enough for me, I was craving for more and I ate 12 today! Don't know about any possible side effects of an overdose but I'll try control myself tomorrow!) Updated on 8 May 06: Erm, I think there is a laxative effect if you overdose on it. I ate 12 and I got loose stools, twice a day for the next two days! -_-"

Store
In a refrigerator for up to a week.

Mother-in-law was telling me the list of benefits from eating it but I only managed to remember these two: good for our skin and can help lose weight!