The spring veggie garden had a bumper crop of “Moby Grape” tomatoes.and the Roma’s were underwhelming(I think it got too hot,too soon for them),and they are kind of on the smallish side. The question was what to do with them? They’re not big enough for a good tomato sandwich and how many can you snack on?
Enter the June issue of Southern Living magazine
On page 124 was a recipe for Pickled Tiny Tomatoes.
I’m in with that!
Pickled Tiny Tomatoes
What you need…..
3 pt.assorted grape tomatoes
2 C seasoned rice vinegar
3 T sugar
3 garlic cloves,thinly sliced
1 T pickling spice
1T kosher salt
1 (1/2 in.) piece fresh ginger,peeled and sliced(optional-I used it)
Pierce each tomato with a wooden skewer and place in a large glass bowl.Bring vinegar and next 4 ingredients,and ginger if using,and 1 and 1/2 C water to a boil.Remove from heat and pour over tomatoes.Cool 1 hr.Cover and chill 24 hrs. before serving.Refrigerate in an airtight container up to 2 weeks.
Serve with a meat-and-cheese platter,or garnish a cocktail.Or just snack on ‘em straight from the refrigerator!
I think this just might work with cucumbers,too.
Now,don’t complain if you have a bumper crop of tomatoes and don’t know what to do with them.At least I did my part to keep you informed….
Original recipe here…..