- 1 pt. Cherry or grape tomatoes
- 1 ¼ cups Olive oil
- 1/3 cup White vinegar
- 2 Tbsp Brown sugar
- 2 tsp Salt
- 1 tsp Black or yellow mustard seeds
- 1 tsp Ground cumin
- ½ tsp Ground black pepper
- ¼ tsp Cayenne pepper
- ¼ tsp Turmeric
- 1 tsp Garlic, minced
- ¾ bu Green onions, sliced
- ¼ ea Jalapeño pepper, seeds remvoed, minced
- 1 ½ tsp Ginger, fresh, grated
6 Portions (as condiment)
I first tried these tomatoes at a friend’s dinner party – OMG…they were amazing. It’s a recipe from a Bistro Boot Camp that’s offered at the CIA campus in SA. As luck would have it, I was able to clear my calendar for the same class and got the opportunity to savor them all over again. They are dynamite!!! They keep for several days and actually get better with age.
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 separate 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, jalapeño and ginger to the vinegar mixture.
5. Allow the flavors to blend before serving. Serve in a bowl at room temperature.