Use a mixture of baby tomatoes such as 'Sweet 100,' 'Yellow Pear,' or 'Sun Gold'--all are available at farmers' markets this time of year. This dish uses 3 pints of tomatoes, but feel free to halve the recipe.
3 pt. assorted grape tomatoes
2 cups seasoned rice vinegar
3 tablespoons sugar
3 garlic cloves, thinly sliced
1 tablespoon pickling spice
1 tablespoon kosher salt
1 (1/2-inch) piece fresh ginger, peeled and sliced (optional)
How to Make It
Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl. Bring vinegar, next 4 ingredients and, if desired, ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat. Remove from heat, and pour over tomatoes. Cool 1 hour. Cover and chill 24 hours before serving. Refrigerate in an airtight container up to 2 weeks.
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Did exactly as the recipe called for. On day one, it tasted great. Every day after that, the tomatoes became more and more mushy. Definitely not a repeat. These small tomatoes are too expensive to be thrown away.