Kicked-Up Pickled Tomatoes

The Washington Post, August 15, 2012

Top Tomato 2012

• Course: Condiment, Side Dish

Summary:

Try these tangy, fresh, quick pickles on burgers or in salads, to brighten a sandwich or to serve as a side dish.

They're best made with summer tomatoes, but Audrey Genova suggests using this recipe year-round to rescue hothouse tomatoes from blandness. She says that substituting rosemary for the dill turns the tomatoes into a nice accompaniment for pork or lamb. She also recommends making the pickles with a quart of sweet cherry tomatoes, to be served with salami and cheese as an appetizer or tossed into a salad.

The recipe can be easily cut in half.

MAKE AHEAD: The pickles can be refrigerated for 2 to 4 days, depending on the firmness and ripeness of the tomatoes. The softer and riper they are, the more their texture will suffer with longer storage.

Makes about 3 cups

Ingredients:

• 3 to 4 large tomatoes (20 to 24 ounces total)
• 1 small to medium red onion, sliced very thin
• 1/4 cup chopped dill
• 1 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups white balsamic vinegar
• 4 bay leaves, preferably fresh
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon crushed red pepper flakes (may substitute 1 small whole chili pepper)

Directions:

Core the tomatoes and cut them into 1/4-inch-thick slices. Layer the tomatoes, onion and dill in a heat-resistant (preferably glass) 24-ounce or larger container with a tight-fitting lid, or in 2 smaller containers.

Combine the salt, sugar, vinegar, bay leaves, peppercorns and crushed red pepper flakes or chili pepper in a small saucepan over medium heat, stirring until the sugar has completely dissolved. Pour the mixture evenly over the tomatoes and allow it to cool at room temperature for 20 minutes.

Serve immediately, or cover and refrigerate for 2 to 4 days.