Pickled Tomatoes
Marinated in dashi-infused vinegar, these Japanese-style Pickled Tomatoes make a refreshing side or appetizer to serve with your meal!
Servings: 2 tomatoes
Calories: 82kcal
Ingredients
- 2 tomatoes
- ½ onion (for garnish, optional)
- parsley (for garnish, optional)
Marinade
- ½ cup dashi (Japanese soup stock; click to learn more) (for Vegan/Vegetarian, use kombu dashi)
- 1 cup rice vinegar (unseasoned)
- 4 Tbsp sugar
- 1 Tbsp soy sauce (for gluten-free, use GF soy sauce)
- 2 tsp kosher salt (Diamond Crystal; use half for table salt)
Instructions
- Gather all the ingredients. Bring a large pot of water to boil.
- Prepare a large jar or container that can fit your tomatoes. Combine all the ingredients for the marinade (½ cup dashi, 1 cup rice vinegar, ¼ cup granulated sugar, 1 Tbsp soy sauce, and 2 tsp kosher salt).
- Using a knife, score an X on the tomato skin and place gently into the boiling water.
- Blanch for 10-15 seconds, flip the tomatoes once halfway through. Transfer the tomatoes from the pot to the cutting board.
- You can dunk them in cold water for 10 seconds or let it cool enough to touch. Gently peel the skin using fingers. Discard the skin.
- Place the tomatoes in the marinades and put in the refrigerator for at least 3 hours until completely chilled or keep for up to 3-5 days.
- If you like to serve the tomatoes with onion, mince ½ onion. You will need 2-3 Tbsp minced onion per tomato. Use whatever left for other cooking.
- Put the minced onion in a bowl and soak in water to remove the bitterness. Squeeze water out and ready to serve on top of the tomatoes.
- Cut the tomatoes into ½ inch slices and garnish with minced onion and parsley (if you have any).
Nutrition
Calories: 82 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 494 mg · Potassium: 594 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 2083 IU · Vitamin C: 34 mg · Calcium: 27 mg · Iron: 1 mg