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.
- 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:
- Add all ingredients to a well-sealed container/jar.
- Shake it like a Polaroid picture.
- 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.