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.