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Plum-Wine Marinated Tomatoes

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This is a dish that I see in every blog post on famous sushi bars in Taiwan. It is usually served as an appetizer (using cherry or grape tomatoes) or as a dessert (using large tomatoes). The tomatoes are peeled and marinated for several days in a plum-infused wine syrup. I served it as a palate cleansing course at my summer party. I turned the marinade into a granita, and served the tomatoes on top of that. This is best when the tomatoes are at the peak production time during the summer.

Recipe: Plum-Wine Marinated Tomatoes (酒釀番茄, 漬番茄)

2 pints cherry tomatoes
6 Chinese preserved plums (話梅)
1 cup water
6-8 Tbsp of sugar (can be less if you prefer)
1 whole clove
1 Tbsp whole black peppercorn
1 cup of white wine or Rose (although some people use Cabernet)
Iced water bath

1. Lightly score the tomatoes at the bottom end with a paring knife. Take care to cut into the flesh as little as possible. The idea is just to pierce the skin about 1/2" long.
2. Blanch the tomatoes in small batches in boilin…