Tomatoes Cherry

These are amazing!  And easy!

• One pint cherry tomatoes, green stems discarded
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 2 teaspoons salt
• 2 teaspoons sugar
• Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.

• 1 pound cherry tomatoes, (heaping pint)
• ½ cup onion, chopped
• 1-2 hot peppers, poblano, jalapeno, etc.
• Olive oil to grease pan

Roast/broil above until blistered/tender. Blend roasted contents with:

• ¼ tsp cumin
• 1/8 tsp oregano
• salt and pepper to taste
• fresh herb of choice (cilantro, basil, parsley, etc.), optional

Serve warm or chilled. 

• 1 tablespoon balsamic vinegar
• salt, to taste
• 3 T olive oil
• 3 tablespoons pine nuts, or other nut of choice (I used pecans)
• 8-10 cherry tomatoes, quartered
• 6 fresh or dried figs, cut into quarters (see note for using dried)
• 1 ounce crumbled blue cheese, or more to taste
• optional: 1 teaspoon fresh basil or thyme leaves
• Black pepper, to taste

In a small bowl, whisk together vinegar and salt. Whisk in oil.  Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese (and herbs if using), drizzle with dressing and finish with pepper.

Note: Fresh figs are hard to get and spoil quickly, but dried work well too. If using dried figs, at least two hours before serving put figs in a cup of boiling water. Stir and cover cup with a small plate. Figs will plump up and work just as well as fresh.