Best 4 Pickled Pear Tomatoes With Rosemary Recipes
**Unveil a Culinary Symphony of Pickled Pear Tomatoes with Rosemary: A Trio of Delectable Recipes to Tantalize Your Taste Buds**
Embark on a culinary journey with our exquisite pickled pear tomatoes infused with the aromatic essence of rosemary. This article presents a trio of delectable recipes that showcase the versatility of this unique and flavorful condiment. From a refreshing salad to a savory pasta dish and a tangy sandwich spread, these recipes promise to tantalize your taste buds and add a delightful dimension to your meals. Get ready to explore the delightful symphony of flavors that pickled pear tomatoes and rosemary bring, and elevate your culinary creations to new heights.
PICKLED PEAR TOMATOES WITH ROSEMARY AND GARLIC
For an appetizer, serve this melange of spices and tiny pickled tomatoes with a sliced baguette.
Provided by Deborah Wagman
Categories Food
Time 1h
Yield 7 half-pints
Number Of Ingredients 13
Steps:
- Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.
- Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace. Remove any air bubbles in jars. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 34 calories, Carbohydrate 7 g, Sodium 631 mg, Sugar 6 g
PICKLED PEAR TOMATOES WITH ROSEMARY
From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.
Provided by Coppercloud
Categories Vegetable
Time 1h
Yield 7 Half pints
Number Of Ingredients 13
Steps:
- Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
- In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
- Remove from heat and discard bay leaf.
- Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
- Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
- Process filled jars for 15 minutes in water bath.
PICKLED TOMATOES
Steps:
- Poke holes in the top of the tomatoes with a skewer.
- In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
- In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.
GARLIC ROSEMARY PICKLED GREEN CHERRY TOMATOES
Overwhelmed by all the green cherry tomatoes your garden is giving you? Try this recipe. Green cherry (or grape) tomatoes well seasoned with rosemary lots and lots of garlic and heat from Serrano's! I used most green with a few almost red and red ones for color. The red may burst because of the ripe softer fruit. I choose Serrano's for the heat but if you milder go for jalapenos or spicier go for a habanero. Garnish a bloody Mary or a vodka martini with a couple of these! ;)
Provided by Rita1652
Categories Chutneys
Time 40m
Yield 12 1/2 pint jars, 72 serving(s)
Number Of Ingredients 12
Steps:
- Place the veggie mix in a large pot.
- In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
- Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
- Ladle hot vinegar over the veggies leaving 1/4 inch head space.
- Remove air bubbles. Add more liquid if needed.
- Wipe jars adjust caps and process for 15 minutes in a hot water bath.
- remove and let sit in a draft free spot till cool.
- Place a cool, dark cupboard.
- Ready to eat in 3 weeks. Or save for Christmas gift giving.
Nutrition Facts : Calories 19.9, Fat 0.1, Sodium 396.7, Carbohydrate 4.4, Fiber 0.3, Sugar 3.9, Protein 0.4
Tips:
- Choose the right tomatoes: Use firm, ripe tomatoes for pickling. Avoid tomatoes that are too soft or bruised.
- Use a variety of pears: Different types of pears will give your pickles a unique flavor. Try using Bosc, Bartlett, or Anjou pears.
- Infuse the pickling liquid with herbs and spices: Add rosemary, garlic, and red pepper flakes to the pickling liquid for extra flavor.
- Let the pickles rest: After you've made the pickles, let them rest for at least 24 hours before eating. This will allow the flavors to develop.
- Store the pickles properly: Store the pickles in a cool, dark place. They will keep for up to 2 months.
Conclusion:
Pickled pear tomatoes with rosemary are a delicious and unique way to enjoy tomatoes. They're perfect for salads, sandwiches, and appetizers. Try this recipe for a fresh and flavorful twist on a classic pickle.
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