Known by one of my “kids”, Jemaira, as Taco Tomatoes, this dish is so flavorful you’ll want to have some on-hand for whenever you have a craving.
I personally don’t think they taste like “tacos” but I do think these tomatoes pack a lot of delicousness.
My mom, Maria, found this recipe in the Washington Post newspaper when I was little. I still have her clipped recipe.
These tomatoes make a great side dish for any meal. I use them on the Chorizo and Manchego Crostini.
Pickled Farmstand Tomatoes
Servings: 8
Calories: 290kcal
Flavorful quick pickled tomatoes. Goes great with any dish.
Print Recipe
Ingredients
- 1 cup Rice vinegar
- ¼ cup Brown sugar, light
- 1 tsp Salt
- 1 cup Olive oil extra virgin
- 1 pc Garlic cloves minced
- 1 ½ tsp Ginger grated
- 1 tsp Mustard seeds
- 1 tsp Black pepper ground
- 1 tsp Turmeric ground
- 1 tsp Cumin ground
- 1 pinch Cayenne pepper
- 1 ½ lbs Tomatoes each cut into 6 wedges
- 4 pcs Scallions white and tender green parts only, thinly sliced
- 2 pcs Jalapeños thinly sliced into rings and seeded
Instructions
- In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat.
- In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard seeds, black pepper, turmeric, ground cumin and cayenne pepper and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture.
- In a large heatproof bowl, combine the tomatoes, scallions and jalapeños. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.
Nutrition
Calories: 290kcal | Carbohydrates: 11g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 229mg | Fiber: 1g | Sugar: 9g | Vitamin A: 726IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg