Marinated Cherry Tomatoes

Fashionably served as a 开胃菜/ kāiwèicài (appetizer) at upscale Chinese restaurants, these cold marinated tomatoes are a perfect as a palate cleanser or a scrumptious garnish on your freshly blended Veggie Mary smoothie. 



1 punnet cherry tomatoes (Urban Tiller)
2 tbsp honey
1 lime (quartered)
6-8 seedless sour plums

200 g hot water

ice water


    1. In a bowl pour hot water the sour plums and set this aside to soak.  
    2. With a sharp paring knife, score a cross in the skin of each of your cherry tomatoes.
    3. Prepare an ice bath by mixing ice and water into in a large bowl.
    4. Blanch the cherry tomatoes in a saucepan of boiling water for 30 seconds.
    5. With a slotted spoon, transfer your blached tomatoes into the ice bath.
    6. The temperature shock should have loosened all the tomatoes' skin which you can now easily peel off with your fingers.
    7. To a clean jar, add the peeled tomatoes, lime wedges, honey, the soaked sour plums, and their soaking liquid. 
    8. Gently stir the mixture and lid the jar. Leave in the refrigerator and let marinate at least overnight. 
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