Description
When California’s long tomato season heats up, Chef Helga Alessio pulls out this recipe inspired by Anna Voloshyna’s Budmo! Recipes from a Ukrainian Kitchen. Chef Helga demonstrates this recipe and others at Farm Fresh Cooking to Prevent Food Waste, a live event at the Berkeley Farmers’ Markets presented in partnership with StopWaste.
Ingredients
Units
Scale
- 2 pounds tomatoes, chopped to bite-size pieces
- 1 bell pepper, seeded and chopped
- 1/2 medium jalapeño, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup mixed fresh herbs (parsley, cilantro, dill, carrot tops)
- 1/3 cup olive oil
- 1/3 cup light-colored vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
Arrange the tomatoes in a glass jar with a screw-top lid. Pulse all other ingredients in a blender, pour herb mixture over the tomatoes, shake. The Spicy and Sour Tomatoes will keep about 4 weeks in the fridge as flavors deepen.
- Category: Condiment
