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Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils.

Tiffany Vickers Davis
Recipe by Cooking Light August 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl.

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  • Combine 2 3/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

29 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 6.5g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 79mg; calcium 25mg.
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