Who knew you could pickle cherry tomatoes and make them taste so good!
Last week Ben came home with a bag full of Thai goodies after shopping at Bangkok Center Grocery in Chinatown.
It’s by far the best place to go to in Manhattan for authentic Thai ingredients, plus the staff is so helpful and nice! I usually get a couple of bags of fresh kaffir lime leaves and a couple of bags of fresh Thai chilies that I keep in the freezer for future use.
Along with those ingredients Ben bought fish sauce (we go through fish sauce like nobody’s business!), lemongrass, galangal and the ever elusive green papaya. Green papaya is so hard to find around here that it’s always a surprise to see it on a store shelf or, better yet, in a grocery bag at home!
And if you love som tam (green papaya salad) as much as we do, you know you’re about to have a really good meal at home!
The idea of pickling cherry tomatoes came about after seeing the beautiful amber colored sauce, chilies and few remaining slices of green papaya floating at the bottom of the salad bowl.
The next day I took the leftover cherry tomatoes and used a pickling technique I learned from one of Harumi Kurihara’s cookbooks: I pricked each tomato with a skewer to help the flavors penetrate inside the flesh.
This is a very easy technique that infuses the tomatoes with plenty of goodness!
It works especially well if you let the tomatoes pickle for more than a day because it takes a while for the flavors to stick. But once they do I promise you will be converted! Pickled cherry tomatoes make an excellent condiment for many Asian inspired dishes.
Pickled cherry tomatoes are incredibly easy to make and you can use the pickling sauce on its own to add to rice dishes and soups. Add a chili for more heat or no chili for no heat.
We are all over this condiment because there is SO much you can do with it, and I bet you too will get hooked on these beautiful pickled cherry tomatoes!
Pickled Cherry Tomatoes (Thai Style)
Who knew you could pickle cherry tomatoes! This recipe for Thai Style Pickled Cherry Tomatoes is a little spicy, pungent and acidic, and only takes 10 minutes to prepare!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: PIckles
- Method: Marinating
- Cuisine: Thai
- 30 cherry or grape tomatoes
- 3 tablespoons fish sauce
- 6 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1 Thai chili (finely chopped)
- Mix all the ingredients for the marinade in a bowl.
- Prick the tomatoes a few times using a skewer or toothpick.
- Put tomatoes in a tupperware container or pickling jar and pour marinade over.
- Refrigerate for at least a day before eating and for no longer than 4 days.
- Serve as a topping for salads or with fish, chicken or beef.
The marinade is absolutely delicious on its own as well! You can use it as a sauce for meats and fish and eat it with the tomatoes.
- Serving Size: 5 cherry tomatoes
- Calories: 22
- Sugar: 2.9 g
- Sodium: 710.8 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Keywords: recipe, condiment, side, topping