Ingredients:
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Directions:
Make the vinegar:
Cram a glass quart jar with about 2 cups of basil leaves. A few stems and flowers are okay. Drop in the peppercorns, sugar and salt. Pour the vinegar over top. Screw a lid on a shake to dissolve the sugar and salt. Let sit for at least 3 days and up to 2 weeks in a dark spot before using. Strain out the basil and peppercorns before you add the tomatoes, and adad a few sprigs of fresh basil for a visual cue.
Peel and marinate the tomatoes:
Bring a 4 to 6 quart pot of water to a boil and make a shallow x on the bottom of each tomato. Drop half the tomatoes in the boiling water and cook for about 15 seconds in the boiling water and cook for about 15 seconds, until the skins start to split. Remove the tomatoes and drop them into an ice bath. Once they are well chilled, peel away their skins and drop them them into the basil vinegar. Repeat with the rest of the tomatoes.
Let them sit in the vinegar at least 2 days before using. They will keep refrigerates and improve slightly for up to 2 weeks. Do not can in hot water. |
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