Escabeche-Style Cherry Tomatoes
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole peppercorns
- 1 cup extra-virgin olive oil, divided use
- 1 onion, halved and sliced
- 6 cloves garlic, thinly sliced
- 2 fresh bay leaves, cut in half
- 1 cup apple cider vinegar
- 3 pints cherry tomatoes, rinsed
- 6 sprigs fresh thyme, whole
- 1/4 teaspoon crushed red chile flakes (optional)
Toast coriander, cumin and peppercorns in a small dry skillet over medium-low heat. Do not leave unattended as spices may burn quickly.
When spices are fragrant, after 2 or 3 minutes, transfer to a small bowl and set aside.
Heat 1/2 cup of olive oil in a large pot over medium heat.
Add the onion, garlic and bay leaves, and cook until onion is translucent but not brown, 8 to 10 minutes.
Add vinegar, the remaining 1/2 cup of oil, tomatoes, thyme, chile flakes (if using) and toasted spices.
Bring to a simmer.
Cook, covered, just until tomatoes start popping out of their skins, stirring occasionally, 8 to 10 minutes.
Remove from heat and set aside to cool to room temperature.
Tomatoes may be served at room temperature or lightly chilled. If a milder flavor is preferred, strain the juices to remove the whole spices.
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- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole peppercorns
- 1 cup extra-virgin olive oil, divided use
- 1 onion, halved and sliced
- 6 cloves garlic, thinly sliced
- 2 fresh bay leaves, cut in half
- 1 cup apple cider vinegar
- 3 pints cherry tomatoes, rinsed
- 6 sprigs fresh thyme, whole
- 1/4 teaspoon crushed red chile flakes (optional)