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Rec: Pickled Cherry Tomatoes

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471 posts
Joined: Dec 17, 2005


Posted to Thread #30463 at 1:27 am on Aug 28, 2018

Yield: 6 portions (as condiment)

1 pint cherry or grape tomatoes
1 1/4 cups olive oil (divided)
1/3 cup white vinegar
2 Tbsp brown sugar
2 tsp salt
1 tsp yellow or black mustard seeds
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp turmeric
1 tsp garlic, minced
3/4 bunch green onions, sliced
1/4 of a jalapeno pepper, seeds removed, minced
1 1/2 tsp ginger, fresh, grated

1) Working in batches, blanch (par cook) the cherry tomatoes in 1 cup of very hot olive oil. Immediately place the tomatoes into a bowl of ice water to stop the cooking process and loosen the skin. Peel and drain on paper towels. Halve any larger tomatoes. Set aside.

2) In a saucepan, bring the vinegar to a boil. Add the sugar and salt and simmer until dissolved. Set aside.

3) Heat the remaining olive oil in a separatr saucepan until nearly smoking. Season with the mustard seeds, cumin, black pepper, cayenne, and turmeric. Stir constantly until the flavor is released, about 1 minute. Remove from the heat and add the garlic.

4) Add the tomatoes and spice mixture along with the green onions, jalapeno, and ginger to the vinegar mixture.

5) Allow the flavors to blend before serving. Serve in a bowl at room temperature.

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