Sweet and Sour Tomatoes

Sweet and Sour Tomatoes

2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
¼ cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 ½ teaspoon spice mixture (recipe follows) or 1 teaspoon ground cinnamon and 1 teaspoon ground cumin

Put tomatoes, green onions and cilantro in a bowl and set aside. Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes. Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey. Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.

Spice Mixture

½ teaspoon cardamom pods
2 teaspoons fenugreek
½ teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
3 tablespoons of cumin seed

Place all spices in a dry, non stick sauté pan. Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.

Sweet and Sour Tomatoes

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Sweet and Sour Tomatoes Print Recipe

Ingredients

• 2 lbs Assorted Heirloom Tomatoes seeded and cut into chunks
• 1 bunch Green Onions sliced thin
• 2 tbsps Fresh Cilantro chopped
• 2 tbsps Honey
• 1/4 cup Seasoned Rice Vinegar
• 1 tbsp olive oil
• 1 tsp Kosher salt
• 1 1/2 tsps Spice Mixture OR 1 tsp ground cinnamon and 1 tsp ground cumin

Spice Mixture

• 1/2 tsp Cardamon Pods
• 2 tsps Fenugreek
• 1/2 tsp Coriander Seeds
• 4 whole Cinnamon Sticks crushed
• 2 whole Star Anise
• 3 tbsps Cumin Seed

Servings:

Instructions

Sweet and Sour Tomatoes

1. Put tomatoes, green onions and cilantro in a bowl and set aside.
2. Heat olive oil in a sauce pan.
3. Add spice mixture and heat until bubbly, about 2 minutes.
4. Slowly add honey and rice vinegar.
5. Cook for 3 more minutes or until a little thick and gooey.
6. Pour mixture over tomatoes, cilantro and green onions.
7. Season with salt and let sit for about 5 minutes before using.

Spice Mixture

1. Place all spices in a dry, non stick sauté pan.
2. Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking.
3. This should be extremely fragrant at this point. Do not burn the spices.
4. Remove from heat and let cool.
5. Grind all together in a coffee grinder.
6. Store in a tightly covered jar in a dark place.

Recipe Notes

Served with Fresh Corn Fritters.