This Marinated Mini Tomatoes is a perfect recipe for a hot summer. The marinade of course has a Japanese twist to it. It's made with only 5 ingredients (or less if you skip garnish)!
Prep Time25 minutesmins
Cook Time5 minutesmins
Inactive Time30 minutesmins
Total Time1 hourhr
Course: Appetizers & Starters, Lunch, Dinner
Cuisine: Japanese Inspired, Italian Inspired, Vegan
Servings: 4(appetizer size)
Author: Plant-Based Matters
Ingredients
Marinade Mixture
1/4cupextra virgin olive oil
2tbsprice vinegar
1 1/2tspsoy sauce
The Rest
1/2poundmini tomatoesabout 24 pieces
4cupswater
Parsley leaves(garnish, optional)
Instructions
Prepare marinade mixture. In a small bowl (or measuring cup), combine extra virgin olive oil, rice vinegar, and soy sauce. Whisk together very well and set aside.
In a medium pot, start boiling 4 cups water. Also prepare an ice bath in a medium to large prep bowl to use for later.
Meanwhile, prepare the tomatoes for the hot water peeling method. Use a knife to make a cross shaped slit (1/4 inch) at the top or bottom end (or both) of tomatoes. Be sure to not go deep for the tomato to hold its shape. Another method is using a tooth pick to prick at the top or bottom end (or both) of tomatoes. Either method will ensure the tomatoes to peel easily after bathing in the water.
Once the water is boiling, reduce the heat to medium high. Carefully place the tomatoes into gently boiling water 6-8 pieces at a time (don’t overcrowd the pot.) When the skin starts cracking (or peeling back), remove from the pot and immediately transfer to the ice bath. Repeat the process as necessary.
Handle the cracked tomatoes super gently and peel the skin off. It should peel easily but if not, use a paring knife to help lifting off the skin from its flesh. Transfer the peeled ones to medium to prep bowl.
Whisk the marinade mixture again and pour over the peeled tomatoes. Let marinate in the fridge for at least 30 minutes or until being ready to serve.
Serve with parley leaves on top as garnish.
Notes
It should stay fresh in the fridge for 2-3 days.
You can repurpose the leftover marinade sauce for salad dressing such as pasta salad or dressing for roasted veggies.
For some sweetness, add a small amount of sugar or any sweetener of your choice in step 1 when you make the marinade mixture.
It can be made with salt as a substitute of soy sauce. Modify the amount as necessary.