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Pickled Sungold Tomatoes

This recipe came from the late Chef Geoff Lukas and is featured in Dr. Anne Fishel’s book Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids.




  • 1 pint Sungold tomatoes
  • 2 (1-inch) sprigs rosemary
  • 1/2 cup honey
  • 1/2 cup champagne vinegar
  • 1/2 cup water
  • 1 teaspoon salt



  1. Wash the tomatoes and remove any remaining stems. Lay them out on a cloth or paper towel to drain away excess water.
  2. Prick each tomato with a needle or push pin (this will keep the tomatoes from bursting in the liquid). Place the tomatoes and rosemary in a heat-proof container.
  3. Combine the remaining ingredients in a small pot and bring to a full boil, stirring well. Allow the liquid to cool 5 minutes and pour over the tomatoes.
  4. Let the tomatoes sit at least overnight; the flavors will deepen and mellow over time. Refrigerated, the tomatoes will keep for at least one month.