Wednesday, October 12, 2011
Marinated Cherry Tomatoes
Canning is another one of my pastimes. I love seeing the results after they've processed. I picked up the Better homes and gardens special canning issue and decided to make these Cherry tomato pickles I read about! They are like a ketchup sunburst exploding in your mouth. My friend Becky provided me with a rosemary plant earlier this summer and my friend Chelsea bought me a bottle of WHITE BALSAMIC VINEGAR for my birthday, each gift helped out with this epicurian treat!
Pickled Pear Tomatoes with Rosemary
5 Cups yellow pear cherry tomatoes, round red cherry tomatoes and I used some black japanese heirloom cherry tomatoes that I grew!
1 cup thinly sliced chipolini onions
1/2 tsp crushed red pepper
6 cloves of garlic thinly sliced. Bellevue Farmers market has the BEST garlic!
2 1/4 C White balsamic vinegar
3/4 C water
1/3 cup sugar
3 tbsp pickling salt
1 tbsp or more fresh rosemary
1 1/2 tsp peppercorns
1 bay leaf
Combine tomatoes, onion, red pepper flakes and garlic in a bowl.
Brine: Combine vinegar, water, sugar, salt, rosemary leaves, peppercorns and bayleaf in a larg heavy saucepan. I used my dutch oven for this step. Bring to boiling reduce heat. simmer 10 minutes and discard the bayleaf.
Pack tomato mix tightly in the jar till you can't fit another single tomato in the jar. ( I used half pint jelly jars) Pour the hot brine over tomatoes. Leave 1/2 inch headspace. Remove air bubbles and adjust your lids. Process in water bath canner for 15 minutes. Makes 7 half pints and they're super pretty to look at!