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Parve
Medium
4 Servings
Allergens 
No Allergens specified
24 Hours, 30 Minutes
Diets
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! Watch Chef Gabe pickle his tomatoes in the Tierra Sur kitchen.
1 pint cherry tomatoes
1 cup Kedem Red Wine Vinegar
3 tablespoons kosher salt
6 tablespoons granulated sugar
2 cups water
1 quart ice
2–3 sprigs rosemary
pinch of Tuscanini Coarse Sea Salt
1/4 teaspoon Bartenura Olive Oil
pinch lemon zest
Score the tomatoes by making an X mark on the root end with a paring knife.
In a new pot, bring the red wine vinegar, kosher salt, granulated sugar, and water to a boil. Take off the heat and add the ice to cool and dilute the pickle.
After 24 hours the pickled tomatoes are ready. Serve the tomatoes with sea salt, extra virgin olive oil, lemon zest, and additional fresh rosemary.
Bring a pot of salted water to a boil. Also prepare an ice bath. Blanch the tomatoes for 40 to 60 seconds than place them into the ice bath to stop the cooking. Peel the loosened skins from the tomatoes, starting at the score marks (The skins should peel easily.)
Place the peeled tomatoes in an airtight mason jar. Add the rosemary to the jar, then pour in the pickling liquid until the tomatoes are covered. Seal the jar and place it in the refrigerator for 24 hours.
Special Equipment Needed: Mason Jar with Airtight Lid
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