Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
1 Hour 25 Mins
Chill Time
24 Hours
Makes 12 to 16 servings

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.

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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Ratings & Reviews

MGayleW's Review

August 05, 2014
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.

pjofnh's Review

July 20, 2014