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Escabeche-Style Cherry Tomatoes

Serves 8
Time 35 min
Try this Latin American pickling technique for cherry tomatoes to enliven your taste buds during the winter months. This recipe makes an appealing side dish or innovative garnish for tuna steaks or chicken cutlets.
Ingredients
  • 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)
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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)