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Pickled Tomatoes
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Sofia Bodovic Olsson

Sofia Bodovic Olsson

Pickled Tomatoes

30m

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.

  • Playlist
  • Fill a medium pot halfway with water and bring to a boil over medium heat

    Step 0
  • Prepare an ice bath in a bowl

    Step 1
  • Make a small and shallow x on the top of 16 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

    Step 2
  • Immediately transfer the tomatoes to the ice bath and let them sit for 1m to stop cooking

    Step 3
  • Remove the peel with your hands. The peeled tomatoes are ready

    Step 4
  • Add 1ยผ cups of water to a saucepan over medium heat

    Step 5
  • Add 6 tbsp of rice wine vinegar

    Step 6
  • Add 1 cup of sugar and stir until dissolved

    Step 7
  • Transfer the liquid to a dish or jar

    Step 8
  • Cut the peeled tomatoes into wedges and add them to the liquid

    Step 9
  • Mix to coat all of the tomatoes. Let them sit for 10m until pickled. The pickled tomatoes are ready

    Step 10
  • Enjoy! They are perfect as hors dโ€™oeuvres or on top of a toast!

    Step 11

Yield 16 pieces

  • Rice Wine Vinegar

    Rice Wine Vinegar

    6 tbsp
  • White Sugar

    White Sugar

    1 cup
  • Water

    Water

    1ยผ cups

Tomatoes Peeling

  • Cherry Tomato

    Mixed Cherry Tomato

    16
  • Ice Cube

    Ice Cube

    for ice bath

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