Pickled Tomatoes

These pickled tomatoes are inspired by a dish my grandmother used to make when I was a kid. The only main difference between her dish and mine is that she turns the brine into a jello to eat with the tomatoes. Either way, it’s a delicious, gourmet side dish that is super flavorful and will impress any guests you have over for dinner.

Ingredients: 

  • Round medium sized tomatoes

Brine Ingredients: 

  • 1 cup rice vinegar
  • ½ cup dashi/fish sauce mixed in water 
  • 4 tbsp sugar 
  • 2 tbsp salt
  • ½ tsp msg 
  1. Cut an x into the bottom of the tomato and blanch for 10-15 seconds
  2. Put tomatoes into an ice bath and peel the skin off 
  3. Pour brine over tomatoes in a container and store in the fridge for up to 1 week 
  4. Garnish with finely diced onion or parsley

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