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Spicy and Sour Tomatoes

  • Author: Chef Helga Alessio
  • Yield: about 2 quarts 1x


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.


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



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

Keywords: spicy and sour tomatoes

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