Pickled Cherry Tomatoes
We LOVE these incredible tomatoes! The longer they sit, the better they get! At least one night in the fridge before you eat them is best, although they're good right away, too. Tanji learned how to make these when she took a Bistro Boot Camp at the CIA local campus—we recommend their boot camps about as much as we recommend these poppable pleasures!
Ingredients
- 1 pint cherry or grape tomatoes
- 1ÂĽ cups olive oil
- â…“ cup white vinegar
- 2 Tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon black or yellow mustard seeds
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ÂĽ teaspoon cayenne pepper
- ÂĽ teaspoon turmeric
- 1 teaspoon garlic minced
- Âľ bunch green onions sliced
- ¼ jalapeño pepper seeds removed and minced
- 1½ teaspoons freshly grated ginger
Instructions
- 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.
- In a saucepan, bring the vinegar to a boil. Add the sugar and salt and simmer until dissolved. Set aside.
- 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.
- Add the tomatoes and spice mixture along with the green onions, jalapeño, and ginger to the vinegar mixture. Allow the flavors to blend before serving. Serve in a bowl at room temperature.
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