Pickled Tomatoes
A very delicate and easy way to make pickled tomatoes. This recipe goes very well with fresh sashimi, but you can also serve it as an appetizer along with some dips and fresh herbs, or add it to a salad.
Fill a medium pot halfway with water and bring to a boil over medium heat
Prepare an ice bath in a bowl
Make a small and shallow x on the top of <quantity>16</quantity> mixed cherry tomatoes. Add them to the water and cook for 45s, until the peel starts to come off, but the tomatoes are still firm
Immediately transfer the tomatoes to the ice bath and let them sit for 1m to stop cooking
Remove the peel with your hands. The peeled tomatoes are ready
Add <quantity>1¼<unit>cups</unit></quantity> of water to a saucepan over medium heat
Add <quantity>6<unit>tbsp</unit></quantity> of rice wine vinegar
Add <quantity>1<unit>cup</unit></quantity> of sugar and stir until dissolved
Transfer the liquid to a dish or jar
Cut the peeled tomatoes into wedges and add them to the liquid
Mix to coat all of the tomatoes. Let them sit for 10m until pickled. The pickled tomatoes are ready
Enjoy! They are perfect as hors d’oeuvres or on top of a toast!
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