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
- Cut an x into the bottom of the tomato and blanch for 10-15 seconds
- Put tomatoes into an ice bath and peel the skin off
- Pour brine over tomatoes in a container and store in the fridge for up to 1 week
- Garnish with finely diced onion or parsley
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