Pickled Tomatoes

Marinated in dashi-infused vinegar, these Japanese-style Pickled Tomatoes make a refreshing side or appetizer to serve with your meal!

Pickled Tomatoes

INGREDIENTS

• 2 tomatoes
• ▢½ onion (for garnish, optional)
• ▢parsley (for garnish, optional)

Marinade

• ▢½ cup dashi (Japanese soup stock; click to learn more) (for Vegan/Vegetarian, use kombu dashi)
• ▢1 cup rice vinegar
• ▢4 Tbsp sugar
• ▢1 Tbsp soy sauce (for gluten-free, use GF soy sauce)
• ▢2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

INSTRUCTIONS

 

• Gather all the ingredients. Bring a large pot of water to boil.
  
• Prepare a large jar or container that can fit your tomatoes. Combine all the ingredients for the marinade (½ cup dashi, 1 cup rice vinegar, ¼ cup granulated sugar, 1 Tbsp soy sauce, and 2 tsp kosher salt).
• Using a knife, score an X on the tomato skin and place gently into the boiling water.
• Blanch for 10-15 seconds, flip the tomatoes once halfway through. Transfer the tomatoes from the pot to the cutting board.
• You can dunk them in cold water for 10 seconds or let it cool enough to touch. Gently peel the skin using fingers. Discard the skin.
• Place the tomatoes in the marinades and put in the refrigerator for at least 3 hours until completely chilled or keep for up to 3-5 days.
• If you like to serve the tomatoes with onion, mince ½ onion. You will need 2-3 Tbsp minced onion per tomato. Use whatever left for other cooking.
• Put the minced onion in a bowl and soak in water to remove the bitterness. Squeeze water out and ready to serve on top of the tomatoes.
• Cut the tomatoes into ½ inch slices and garnish with minced onion and parsley (if you have any).

https://www.justonecookbook.com/pickled-tomatoes/