Tomato Pickles

Around this time of year, I have a bad habit of buying more tomatoes than I can consume. It’s not the worst of problems, especially when you discover a recipe that will transform your abundance of sweet tomatoes into silky smooth pickles. I know — I’ve never described pickles as “silky” before either, but peeling the tomatoes creates a completely new mouthfeel that I can’t get enough of. Combined with sweet orange juice and fragrant basil, these tomato pickles are the perfect banchan to accompany just about anything savory you bring to the table.

Alternatively, may I suggest loading these atop a slice of toast with cream cheese? Burrata? Cottage cheese? Or perhaps grilled in olive oil until crispy and rubbed with a clove of garlic? The possibilities abound.

Tomato Pickles (1 jar)

Ingredients

• 1 pint of tomatoes
• 1/3 cup white vinegar
• 1/3 cup orange juice
• 2-3 TBSP sugar (depending on how sweet your orange juice and tomatoes are)
• 3 TBSP olive oil
• 1/2 TBSP salt
• Pinch of whole peppercorns
• Pinch of basil (fresh or dried)

Blanch and peel the tomatoes. Drop the tomatoes into boiling water for 5-10 seconds and then immediately drain and plunge into an ice bath. Peel the tomatoes and set aside.

Make vinaigrette. In a medium bowl, mix vinegar, juice, sugar, olive oil, and salt until well-incorporated.

Combine. Add tomatoes to the bowl, along with peppercorns and basil. Refrigerate and enjoy within 2-3 days! Highly recommend eating atop toast with cream cheese, butter, or burrata.