For the pickled Kumato® tomatoes, combine the white wine vinegar, red wine vinegar, sugar, coriander seeds, peppercorns, chilli flakes and salt in a medium saucepan over medium heat. Bring to the boil, stirring until the sugar is dissolved. Stand for 5 minutes.
Place the Kumato® tomatoes in clean, warm sterilized jars with bay leaves and herbs. Pour the warm liquid over the tomatoes to cover. Seal and allow to cool.
Store in the fridge for up to 6 months.
For the salad; preheat oven to 200°C fan forced. Place the sourdough onto a baking tray. Spray with olive oil and bake for 10 minutes or until light golden. Set aside to cool.
Scatter the leaves and toasted sourdough over base of serving bowl. Top with brie and drained pickled Kumato® tomatoes. Drizzle with a little pickling liquid and extra virgin olive oil. Season with salt and pepper and serve.