Recipe for Tomolives? [Moved from Manhattan]

[small h]

I am a fan of the pickled green grape tomatoes sold under the brand name "tomolives." I have some green grape tomatoes on hand. Anyone know of a recipe, website, other source that could give me instruction? I emailed the manufacturer & didn't hear back (unsurprisingly).

In case you've never had tomolives, Temple Bar serves them in its Old South Martini.

[toodie jane]

I have a recipe for pickled tomatoes. I made them for several years using unripe yellow pear tomatoes at the end of the summer, and they were great. Recipe passed on to me by a veteran pickler who sweeped the ribbons every year at the SCruz Co Fair.

If you'd like it, I'd be glad to post it. It's simple, as most pickling recipes are.

[small h]

Yes, please, I'd really appreciate it. The pickled tomato recipe I've been using yields a very spicy result, and that's not quite what I'm looking for. Thanks for your help!

[toodie jane]

Pickled Tomatoes from Lou Deasy

Use for:
pearl onions
green tomatoes
peppers
cauliflower,etc.

Brine: 1/2 c table salt
1 qt. each Heinz white pickling vinegar
and water

Assuming you are familiar with canning proceedure, pack cherry-size green tomatoes snugly into pint jars.

Into each jar add 2 cloves garlic and 1/4 tsp peppercorns and mustardseed. Add brine and process as usual for 10 minutes. Cool and check for seals. Makes enough brine for 8 jars, a full rack in a standard canning kettle.

If you need more info, or lack equip, check here:

http://www.chowhound.com/topics/show/...

I don't have a clue what tomolives taste like except maybe like tomatoes canned in olive brine? Hope these do the trick. They're pretty good- Lou always took the ribbons for his pickles.

[small h]

Thanks! I'll let you know how they turn out.

Tomolives taste exactly like tomatoes canned in olive brine. Since your recipe is also suggested for pearl onions, I think it must be the one. Or one of the ones.

[small h]

Toodie Jane, you rock. I think my tomolives might actually be better than the commercially available ones -- they "pop" more. This definitely offsets my feelings of inadequacy about not being able to get my tomatoes to ripen before the frost. Many thanks!

[shoshana]

Hey! I'm really needing that recipe for "tomolives" too! PLEASE pass it on! Been doing some experimenting with pickled carrots,garlic, & banana peppers... so far ,so yummy! Thanxs! Shoshana

[small h]

Scroll up, Shoshana. Toodie Jane posted the recipe on 9/24/06. I scored some pickling spice from my local pickle guys, so I used that in lieu of mustard seed & peppercorns. I was thrilled, thrilled I tell you, with the result.

[MuppetGrrl]

Put a bottle of Ketel One in the freezer. Pour vermouth over ice; dump out vermouth. Pour vodka over ice. Shake. Pour vodka into martini glass. Add three tomolives.

[small h]

Yes to the method, not so much to the raw materials. I am a martini traditionalist, hence, Hendrick's gin.

[MuppetGrrl]

I'm a wussy when it comes to the gin. Just can't hack it in large quantities.

But the tomolive, either way, is a deeee-lish addition to a martini. It's also divine in a bloody mary!