I’m really excited by this recipe—but I have to wait a week to find out if I did it correctly! [Ok, that’s not really true anymore, as it has been a week since I made them—and I can actually try them tonight!] With the exception of peeling the tomatoes, this recipe was both quick and easy. That being said, about half way through the peeling, I did begin to wish I had used cherry tomatoes rather than grape—they are so small and there were so many of them. And, yes, I did blanch them first so it wasn’t that difficult to do—I just wanted to snap my fingers have them ready to go.
I chose to make “Pickled Tomatoes” for two reasons: 1) I’ve never pickled anything. I just love the idea of making my own pickles. [Of course, the only pickles I et are kosher dills (usually with garlic), and this recipe doesn’t call for either of these ingredients. So, I really hope I love it!] AND 2) I really didn’t feel like making anything for dinner. It was a long day, and the lure of getting my kids takeout was just too tempting—so I did. And I made pickles.
Now, the only question I have is: What should I pickle next?