I AM SO frustrated, waiting for summer and the tomatoes that are better-then-now.
At thet time, I often chop and mix them with EVOO, minced garlic. red wine vinegar, S and P and seasonings.
I use that compote on my home-made grinders, with some of the excellent cheese and charcuterie we have in Boston. If I could find a way to preserve my tomato compote, so I could eat those grinders in the winter, I would be so happy. I have never pickled anything and I don't know all the rules. Might you help me?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)