Pickled Tomatoes that Never Fail to Impress
Chef Gabe Garcia is back with another unique side dish for summer. These pickled cherry tomatoes will add brightness for the eyes and the tastebuds!
1 Pint Cherry Tomatoes
1 Cup Red Wine Vinegar
3 Tbsp Kosher Salt
6 Tbsp Granulated Sugar
2 Cups Water
1 Quart Ice
2-3 sprigs Fresh Rosemary
Pinch Coarse Sea Salt
¼ tsp Olive Oil
Pinch Lemon Zest
Score cherry tomatoes by making an ‘X’ mark on the top of each one with a pairing knife.
Place tomatoes into boiling water for 40-60 seconds
Using a strainer or slotted spoon, remove tomatoes from boiling water and put them directly into ice cold water. This process shocks the tomatoes and stops them from cooking further.
After a few in the ice bath, strain the tomatoes.
Remove the skins of the tomatoes by hand, starting at the score marks and peeling gently. Skin should peel easily.
Set aside to make pickling liquid.
Combine red wine vinegar, kosher salt, granulated sugar, and water in a medium saucepan and bring to a boil. Remove from heat.
Add ice to pickling liquid and stir until melted.
Pour skinless tomatoes into an airtight mason jar or container.
Add fresh rosemary sprigs or aromatic of your choosing to jar.
Pour pickling liquid over tomatoes until just covered.
Refrigerate for 24 hours to allow time for the tomatoes to absorb the flavors.
Before serving, season with coarse sea salt, olive oil, lemon zest, and fresh rosemary.