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 Asian appetiser – cold and lightly pickled cherry tomatoes. After tasting these, I made it a mission to figure out how to make those bad boys.
Tomatoes are so good for you, I often munch on them raw like apples or berries, depending on its size. Learn about their health benefits here on Well-Being Secrets. You’ll also find a lovely list of tomato recipes Helen complied here.
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. You should find these cured plums at any Asian supermarket, but if you struggle ask for “Schwan mei” (which means sour plums).
- 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 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.