Christopher Kimball, author of Milk Street: The New Rules, shows how to transform bland supermarket tomatoes into an easy and delicious quick pickle.
"Raw alliums such as garlic and onion often get steeped in an acid to tame their harshness and bite," Christopher says. "A similar technique can wake up the flavors of supermarket tomatoes, too. A quick pickle in seasoned vinegar highlights and brightens the tomatoes natural sugars and acidity. Spoon quick-pickled tomatoes on top of cooled beans, stir them into a grain salad or tuck them into sandwiches or wraps."
Adapted from Milk Street: The New Rules: Recipes That Will Change The Way You Cook by Christopher Kimball. Copyright © 2019 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
- 12 ounces plum tomatoes, cored, seasoned, diced
- 3 tablespoons cider vinegar
- 1 tablespoon chopped fresh dill
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
In a medium bowl, stir together tomatoes, cider vinegar, dill, red pepper flakes, sugar, and kosher salt. Cover and refrigerate for at least 1 hour or up to 3 hours.