Grape Tomato Fridge Pickle

Tomatoes in our household usually go the way of the dodo quickly, but I disobeyed that universal rule of not shopping while hungry last week and ended up with a full pint of untouched grape tomatoes as a result…on the eve of a wee trip out of town for a birthday shindig, no less.

Must save the tomatoes!

Because the most expensive food is the food we don’t eat.

Alas and alack, I remembered this little refrigerator pickling trick a restaurateur friend from a long time ago taught me and I made an Asian-style pickle that I’ll use in a stir-fry upon our return – killing two birds with one stone in saving the tomatoes and having the makings of a no-brainer meal well on its way for when we’re back and very likely hungover.

What you need:

  • 1 pint grape tomatoes, halved
  • 3 or 17 cloves of garlic, smashed
  • 1 handful of Thai basil, chiffonaded (that is a word!)
  • 1 Thai chili, sliced in half
  • 1/3 cup fish sauce or 1/4 cup light soya sauce
  • 4 tbsp rice vinegar
  • 1 tsp white sugar or 1 tbsp honey

What you do:

  1. Add all ingredients to a well-sealed container/jar.
  2. Shake it like a Polaroid picture.
  3. Toss it in the fridge for at least 24 hours.

These guys are really good on their own, but have so many other lazy meal applications, like the aforementioned stir-fry. Another good use is as an already-vegie-and-dressing-laden topper for salad.

I’ll post about how I put the stir-fry together once I’ve done that…and am not so hungover.


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