Pickled Tomatoes

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 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

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 1¼ cups of water to a saucepan over medium heat

Add 6 tbsp of rice wine vinegar

Add 1 cup 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!