Eight more pounds. Pickle them.

sauted garlic and chili with balsamic reductionToday, eight more pounds.  After running out of space in the food dehydrator, oven and freezer we move on to the next option for preserving the tomatoes.  Pickling.  Now we are not talking tomatoes in a brine stuffed in a jar for months.  multi-colored heirloom tomatoesWe found this fast and tasty recipie in Food and Wine Magazine for  quickish pickled tomatoes and Jalapenos.  After trying this out a few times with raves from tasters, we tried an Italian version.  That recepie follows.  These tomatoes are best with a crusty loaf of bread, but can be served as a side to steak or chicken and even a firmer fish.  For more of a “Wow” factor, we use multi-colored tomatoes if we have them available.  And we do, oh we do.

pickled tomatoes

INGREDIENTS:

1/2 cup white wine vinegar
1/2 cup balsamic vinagar
1/4 cup brown sugar
2 cloves garlic
1 1/2 tbs. fresh oregano

1 tsp. fresh thyme
2 shallots
Small bunch basil
2 tsp. red pepper flakes
1 cup extra virgin olive oil

DIRECTIONS:

1. In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat.
2. In a medium skillet, heat the oil. Add the garlic, oregano, thyme and red pepper. Cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture.
3. Slice the shallots thinly and chiffonade the basi, set aside.

4. In a large heatproof bowl, combine the tomatoes, shallots and basil. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.

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