Original video by @justine_snacks — all credit to the creator. Full write-up on their site ↗
Sweet Pickled Tomato Skins
Leftover tomato peels become a tangy, sweet-salty quick pickle with basil. Use them anywhere you'd use pickled red onions; the creator says they taste like hot honey pizza.
Ingredients
- 2-3 cupstomato skins · from shocked (blanched) tomatoes, lightly patted dry
- 5-6large basil leaves
- 1 cupwater
- 1 cupwhite balsamic vinegar
- 1 tablespoonkosher salt · Diamond Crystal
- 1 tablespoongranulated sugar
Steps
- 1
Lightly pat the tomato skins dry and transfer them to a large jar. Add the basil leaves.
- 2
Add the water, white balsamic vinegar, salt, and sugar to a small pot. Bring to a gentle simmer, stirring so the salt and sugar dissolve.
- 3
Turn off the heat and stir until the mixture is no longer simmering.
- 4
Carefully pour the brine into the jar over the skins, pushing them down so they are fully submerged.
- 5
Let cool at room temperature for 45 minutes, then put the lid on the jar and store in the fridge.
- 6
They're ready to eat in 2 hours but taste best after about 12 hours. They keep in the fridge for up to two weeks.
Creator's notes
Use them anywhere you'd use pickled red onions. They taste like hot honey pizza in a bite and are a good way to use up tomato skins left over from making sauce.
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