Mom’s Famous Spicy and Sour Tomatoes
These tomatoes are hands down the most popular zakuska I serve at my dinners. They are very different from traditional pickled tomatoes, which typically call for a vinegary pickling liquid. My mom immerses her tomatoes in a thick, spicy sauce made from fresh herbs, chile, oil, and vinegar. This incredible mixture makes the tomatoes wonderfully refreshing, with a bright pop of acid and a flavor riot of herbs and garlic.
Serves 8 (makes one 2-quart jar)
Ingredients:
- 2 lbs. small red tomatoes (such as Campari or Pearl), halved lengthwise
- 1 large green bell pepper, seeded and roughly chopped
- 1 medium-size fresh jalapeño chile
- 4 garlic cloves
- 1 c. chopped mixed fresh herbs (such as dill, flat-leaf parsley, and cilantro)
- ⅓ c. sunflower or grapeseed oil
- ⅓ c. distilled white vinegar
- 2 tbsp. sugar
- 1 tsp. salt
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Instructions:
- Pack the tomato halves into a clean, widemouthed 2-quart glass jar with a tight-fitting lid.
- To make the pickling marinade, in a food processor, combine the bell pepper, chile, garlic, herbs, oil, vinegar, sugar, and salt and pulse until a thick, slightly chunky mixture forms, about 30 seconds. Pour the marinade over the tomatoes and screw the lid on the jar.
- Refrigerate for at least 3 days before serving. The tomatoes will keep in the refrigerator for up to 1 month. Over time, they will develop even brighter acidity and more complex flavor of slightly fermented tomatoes.
