During August at Piatti Restaurant in San Antonio there’s always a celebration of delicious, juicy Heirloom tomatoes. Piatti features some great items on the menu made with these gentle gems. This recipe is delicious served on any grilled or seared fish – an instant crowd pleaser! Enjoy.
To prepare
Heat olive oil and spice mixture, pour over tomatoes, scallions and chilis. Heat vinegar and sugar mixture and pour over tomatoes. Allow the mixture to sit out and cool to room temperature. Place the pickled tomatoes in a non-reactive container, glass jars preferred, no aluminum or stainless pans. When ready to use, stir well as the oil will rise to the top. Place at room temperature so the tomatoes are not ice cold going onto the dish.
Ingredients
- 3 Pounds heirloom tomatoes(blanched and peeled and cut into 1-inch cubes. Note: Cherry tomatoes are also delicious in this recipe)
- 2 bunches scallions, split in half and sliced thin
- 4 serrano chilis or 2 jalepenos (seeds removed if the chilis are very hot)
Oil & Spice Mixture
- 1 ½ C Extra Virgin Olive Oil
- 1 T black pepper
- 1 T black mustard seeds
- 5 T fresh grated ginger, and minced with a knife
- 10 cloves garlic minced
- 1 T tumeric
- 1 T cumin ground
- 1 T paprika, (if using pimenton picante reduce to ½ T)
Vinegar and Sugar Mixture
- ¾ C brown sugar
- 1 T sugar
- 1 ½ T salt
- 1 C Champagne vinegar
- ½ C red wine vinegar