Cherry tomatoes in basil vinegar from Deep Run Roots: Stories and Recipes from My Corner of the South (page 275) by Vivian Howard

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Notes about this recipe

  • hillsboroks on September 24, 2019

    We loved these tomatoes. The hardest part is getting the skins off the cherry tomatoes. Tip: use only medium to large cherry tomatoes or you will go crazy with trying to skin tiny tomatoes. The rice vinegar is fairly mild but still potent so start tasting them after one day to see how you like them.

  • TrishaCP on August 28, 2019

    This recipe is quite time-consuming. First, you make a basil vinegar by steeping basil in rice wine vinegar, and letting it steep for a few days. Mine steeped for a week. Then you blanch and de-skin cherry tomatoes (not hard and necessary but definitely annoying to do), and let them steep a few days before serving. The texture of the pickles is good. Even after a week and a half they are still pretty firm. They also have a lovely perfume of basil. (Note, this vinegar is worth making alone - I plan to use it in salad dressings.) But the tomatoes themselves soak up so much of the vinegar. Even using the mild rice wine vinegar, this is a potent bite, and I can’t eat them on their own like I can a dill pickle. We will finish them off, but I probably won’t be making anything but the basil vinegar again. I would caveat that I’m pretty sensitive to vinegar, so if you are a fan of that type of flavor you should go for it.

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