Soy Marinated Tomatoes
Juicy tomatoes in a flavorful sweet and salty brine accented by lemon and herbs.
Soy Marinated Tomatoes
Makes 1 lb
These tomatoes were a super popular summer banchan when I first moved to South Korea in 2019. That being said, this recipe is a great way to use tomatoes that may not be in season and are slightly firm. I’ve tested them a few times and this has by far been my best recipe. Juicy tomatoes in a sweet and salty marinade accented by lemon and herbs. This is a slightly labor-intensive side dish as each of the tomatoes has to be peeled individually but, it is definitely worth it. These are not a long-lasting banchan and last about 1 week in the fridge. I would not suggest holding them longer because the tomatoes will lose their integrity.
Ingredients
Marinade
100ml (0.50 c) soy sauce
50ml (0.25 c) water
1 dried red chili - optional
0.25 t kosher salt
0.25 t dried rosemary or ½ of one sprig fresh rosemary
Marinade finishing
100ml (0.50 c) maesil
1/8 t ground black pepper
Tomatoes
454g (1 lb) cherry tomatoes, slightly firm and washed
2 - 0.25 in thick slices, lemon
Recipe Know-how
1. Bring a medium-sized pot of water to a boil.
Fill a large bowl with ice water.
While the water comes to a boil, move on to Step 2.
2. In a small pot add the soy, water, chili, salt and rosemary.
Bring to a boil.
Boil one minute.
Remove from the heat and cool completely.
While the marinade cools continue on to Step 3.
3. Using a pairing knife, cut a small “x” into the bottom of each tomato.
Blanch the tomatoes for 10 – 15 seconds or until the skins easily come off of the tomatoes.
Do not blanch for much longer or the tomatoes will soften too much and will not marinate well.
Strain the tomatoes and place into the ice water.
Working one at a time peel the skins off of the tomatoes and place into a storage container.
Add the lemon slices on top.
4. Add the marinade finishing ingredients to the marinade and stir to combine.
Pour the marinade over the tomatoes.
Place a piece of plastic wrap over the tomatoes so they are in contact with the surface.
Cover and refrigerate overnight.
5. Serve.