Pickled Cherry Tomatoes

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French Marinated Tomatoes CIA

Ingredients
  • 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
Yield

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.

 

Method:

 

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.

 

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7 Responses to Pickled Cherry Tomatoes

Laura Lopez says: June 26, 2012 at 2:27 pm

Sounds like you had a good time in boot camp. Question on the process though of this tasty recipe…it said to blanch in 1 cup of hot olive oil….this would help loosen the tomato peel, however I was wondering if hot water be used instead? I can tomatoes and this is how I skin the tomatoes before canning.

Reply
    Tanji says: June 26, 2012 at 9:55 pm

    Hmmm…you probably could. I’ve only done the ‘boil in oil’ process. If you do and it works, please let me know. If would be a lot simpler. You will love this recipe! I crave these tomatoes. :)

    Reply
      Sandy says: July 4, 2012 at 10:33 pm

      Excellent recipe! Would appreciate your telling me how you serve them. I could eat
      the whole bowl with a spoon, but am sure
      there’s a better way. Thanks.

      Reply
Laura Lopez says: July 9, 2012 at 7:28 pm

I did blanch them in hot water as oppose to the 1 cup of Olive Oil. Heres a hint: I score the tomatoes with a tiny X mark so when finish with the blanching and ice water bath, the peeling comes right off. They were delish! :-D

Reply
    Beth says: November 19, 2012 at 5:38 pm

    I’m going to make this dish for Thanksgiving! Question- does the “blanching oil” go into the recipe or just the 1/4 cup of remaining oil? Thanks!

    Reply
      Tanji says: November 20, 2012 at 11:45 pm

      The blanching oil does not go into the recipe…only the remaining. These are delicious!!! They’re even better the second day :)

      Reply

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