1kg Beautiful Fresh Heritage Tomatoes (rinsed) 2 Bell Peppers (chopped into large pieces) 2 Large Garlic Heads (16-20 cloves, peeled) 1 Bunch of Dill Bunch of fresh Parsley 1/2 cup of olive oil 1/2 cup of red wine vinegar 1/2 cup coconut sugar 1 Tbsp salt (add more if needed) Fresh ground black pepper (to taste)
Combine the peppers, garlic, dill, and parsley into a food processor and pulse untill it is finely chopped.
Add the olive oil, red wine vinegar, coconut sugar, salt and pepper to the food processor and pulse again until well combined.
Slice up the tomatoes carefully into bite sized qauters.
Layer the tomatoes and salsa in a big tupperware container.
Place lid on the container and cover completely with clingwrap (I even use ducktape to make dubble sure.)
Carefully turn the container upside down in order for the juices of the marinade to trickle trough slowly over the next 12 hours in the fridge.
After 12 hours take turn the container upright, and let in rest in the fridge for another few hours before serving.
Serve the tomatoes at room temprature with marinated strawberries, aquafaba merinque and homemade pesto.