Last summer someone left a copy of this recipe at our stand, and for some reason it came back to the farm.  The photo is beautiful and it seems like a great use for the crazy abundance of Cherry Tomatoes we face every summer!  I am hoping to make these, can them and have them available as an add on item for you to order with your share.  We used them as a side with lunch and of course in cocktails.  I did a quick little googling and saw one suggestion of putting them into a blender to make a vinaigrette, hmmm that sounds delicious!  Unfortunately I have no idea where this recipe came from, but there are several in the google-sphere.

1 tsp Mustard Seed

1 tsp Whole Peppercorns

1/2 tsp Fennel Seeds

3 whole Star Anise

8 whole Cloves

4 cloves Garlic, smashed

1 1/2 cups White Vinegar

3 TB Sugar

12 oz Cherry Tomatoes

4 sprigs Oregano (I am using Basil)


Put the mustard seed, peppercorns, fennel seeds, star anise and cloves in a medium saucepan over medium-high heat.  Toast spices, stirring occasionally, until fragrant, 1 to 2 minutes.  Add garlic and vinegar, sugar and 3/4 cup water and 1/4 tsp kosher salt.  Bring to a boil, reduce to a simmer, and cook until sugar is dissolved, about 2 minutes.  Remove from heat to cool.  Using a skewer, poke a hole through each tomato.  Place tomatoes in medium bowl with oregano or basil.  Pour pickling mixture over tomatoes, covering them completely.  Refrigerate in airtight container 24 hours before serving.  


As a note, I have read several recipes and most recommend waiting longer than 24 hours to allow for the flavors to fully develop.  These pickles can be canned in a waterbacth for 15 minutes, then they can be stored at room temp, otherwise all of the recipes say they are good in the refrigerator for a few months.