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