Print Friendly Logo
X

Want to share this page with your friends?





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.

 

 

Ingredients

  • 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

 

Instructions

  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.

Share