There are lots of versions of this recipe with many variations in the list of ingredients. This one comes from Chef Wes Fulmer of Motor Supply Bistro here in Columbia. The recipe Eddie Wales handed me called for fifteen tomatoes. The recipe at Very Vera calls for eight. I really wish that the recipe called for a weight of tomatoes rather than a number. Right now, I’m choosing to err on the side of more tomatoes and tomato flavor.
- Core out and score 8 - 15 tomatoes on the bottom.
- In a medium stockpot bring 1 gallon of water to a boil. Place the tomatoes in and blanch until skin starts to separate from the flesh.
- Meanwhile dice 1 large yellow onion and one bunch of fresh thyme. Sautée them and set aside (if you have time before the tomatoes are done).
- Place tomatoes in an ice bath immediately. Peel and rough chop.
- Place the roughly-chopped tomatoes, onions, and thyme in a medium rondo or small stockpot on medium-low heat. Add
- 1 c. sugar
- 1½ c. rice wine vinegar, and
- 3 large bay leaves
and cook on low heat for about 2-3 hours until almost all liquid is gone. - Spread on a half sheet tray and let cool.
- Enjoy!
Feel free to add other flavors as your taste buds dictate. Ginger is nice. As are cloves.
