Pickled Tomatoes
a refreshing burst of flavorTrader Joes used to have an orange muscat champagne vinegar that my family loves. My mom would then use that vinegar to make these delicious pickled tomatoes that would pop with so much flavor! A burst of bright sweetness and refreshing sourness. However, TJ discontinued the product… But it’s ok because we can still make something similar! This dish is super easy to make but makes such a great starter or side for any meal!
It’s been getting so hot here in Los Angeles. But these pickled tomatoes are perfect for this summer heat!
Ingredients
16 ounces (1 pound) Campari tomatoes, or any tomatoes the size of around a golf ball
1 shallot, optional
1 cup (~236 milliliters) orange juice, freshly squeezed
2/3 cup (~160 milliliters) vinegar of choice, I used either white wine or champagne
2 tablespoons grape jelly
Salt and pepper
Directions
Cut an X onto the bottom of each tomato. Then bring a pot of water to a boil.
Combine 1 cup orange juice, 2/3 cup vinegar, and 2 tablespoons grape jelly and then season with salt and pepper. Mix until everything is fully combined.
Slice your shallots into thin strips.
Add your tomatoes into the boiling water and blanch for just 30-45 seconds. Then transfer to an ice water bath to cool quickly. Peel the skin off of your tomatoes and transfer to a mason jar or container along with the shallots.
Pour your vinegar liquid over the tomatoes and seal. Transfer to the refrigerator to marinate overnight.
Enjoy!
