Pickled Farm-Stand Tomatoes

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Pickled Farm-Stand Tomatoes

 

6 large tomatoes, cored and cut into 6 wedges each

2 jalapeno peppers (not seeded), sliced into thin

rings

4 green onions, white part only, sliced 1/2-inch thick

on the bias

1 cup rice vinegar

1/4 cup light brown sugar

1 teaspoon salt

1 cup extra-virgin olive oil

1 teaspoon ground turmeric

1/8 teaspoon cayenne pepper

1 teaspoon cracked black pepper

1 teaspoon ground cumin

1 teaspoon yellow mustard seed

1 small garlic clove, minced

1-1/2 teaspoons fresh ginger, finely grated

 

Yield: 8 servings

 

In a nonmetal bowl, add the tomatoes, jalapenos and

green onions. Set aside.

 

In a small nonreactive saucepan over medium heat, add

the vinegar, brown sugar and salt and bring to a boil,

stirring to dissolve the sugar. Remove from heat and

set aside.

 

In a large skillet or saute pan over medium heat, heat

the oil. Add the turmeric, cayenne and black peppers,

cumin, mustard seed, garlic and ginger. Cook,

stirring, for about 3 minutes to allow the flavors to

emerge without browning. Pour the oil mixture into the

vinegar mixture and stir to incorporate. Pour over the

tomato mixture and allow to cool at room temperature.

Cover and refrigerate for at least 6 hours. Serve cold

or at room temperature.

 

Nutrients per serving: 149 calories, 1 g protein, 7 g

carbohydrates, 14 g fat, 0 mg cholesterol, 2 g

saturated fat, 152 mg sodium, 1 g dietary fiber

 

 

 

 

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