Pickles Tomatoes

I truly believe that there is no such thing as too many tomatoes. However, if you're faced with an Abundance in your garden (or your neighbor's), Amber has a delicious solution.

A great way to use up some tomatoes from the garden!

This vegetarian recipe "pickles" tomatoes with a spice blend and they are ready to eat the next day. We serve them with a loaf of warm crusty bread and cheese for dinner. Great as a side too with grilled food.



Ingredients:
1 cup rice vinegar
1/4 cup light brown sugar
1 cup extra-virgin olive oil
1 garlic clove, pressed
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon mustard seeds
1 teaspoon coarsely ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 large tomatoes
1 bunch scallions, thinly sliced
2 jalapeños, sliced into rings and seeded
2 teaspoons salt

Bring vinegar, brown sugar and salt to a boil and then remove from heat and set aside. In a skillet, heat the olive oil, garlic, ginger and all the spices low about two minutes. Pour the hot oil into the vinegar. Put the tomatoes, scallions and jalapenos in a large mason jar and pour the vinegar oil blend on top. Put in the fridge overnight and enjoy over the next few days!

This is one that definitely gets better overnight.



Woodmouse uses ustainably harvested domestic woods and beeswax from a local beekeeper to create her handcrafted wooden toys. The simple details and cheerful washes of non-toxic paint that decorate her toys are sweetly reminiscent of children's book illustrations.