In Taiwan, we went to a restaurant in Taichung well-known for their exquisite menu and the marine fossils on display. One of the dishes that tickled my interest was such a simple, yet lovely appetiser – cold and lightly pickled cherry tomatoes. After tasting these, I made it a mission to figure out how to make those bad boys.
Taste alone, it’s obvious that they used cured/dried plums, though luckily (to justify) one of the pickled tomato servings had a soaked cured plum lingering in the centre of its plate.
- Water to cover
- 40ml rice vinegar
- 350g cherry or rosa tomatoes
- 10 ice cubes
- 3/4 cup of water
- 10ml brown sugar
- 50g of dried/cured plum
- 1 cup of rice vinegar
- 6-8 small and fresh mint leaves or fresh basil (Ishay’s suggested the mint)
This picture was taken by Food and the Fabulous blog.
- Fill a small pot half way with water and 1/3 cup of vinegar and bring to boil.
- While waiting, score the small tomatoes with a sharp knife, making a plus (+) score at the side where the stem used to be.
- When the water’s boiled, pop the tomatoes in for 5-10 seconds only.
- Rinse the tomatoes in cold water and ice immediately.
- Remove the skin of the tomatoes, they should just slip off.
- Drain the water out and let it chill in the fridge.
- In a separate pot, heat 1/3 cup of water, rice vinegar with the brown sugar and cured plums.
- Simmer for 5-10 minutes, allowing the flavour of the plums to seep into the water.
- Allow the liquid to chill.
- Once chilled, place the tomatoes into the liquid, cover with cling wrap and place in Fridge to cool.
Suggestions: Serve as cold appetiser and garnish with fresh basil or mint.