These colorful little flavor bombs are ripe for the picking. Serve on their own or alongside a platter of cured meats and cheeses. Use a mixture of baby tomatoes such as 'Sweet 100,' 'Yellow Pear,' or 'Sun Gold'—all are available at farmers' markets this time of year. This dish uses 3 pints of tomatoes, but feel free to halve the recipe.

Marian Cooper Cairns
This Story Originally Appeared On myrecipes.com

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Credit: Iain Bagwell

Recipe Summary

hands-on:
20 mins
chill:
1 day
total:
1 hr 25 mins
Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl. Bring vinegar, next 4 ingredients and, if desired, ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat. Remove from heat, and pour over tomatoes. Cool 1 hour. Cover and chill 24 hours before serving. Refrigerate in an airtight container up to 2 weeks.

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