Pickled Tomatoes

• 1 1/2 pounds tomatoes, peeled and cored
• 1 bunch scallions, white and green, sliced diagonally
• 5 serrano chiles, with seeds, sliced diagonally
• 3/4 cup white vinegar
• 1/4 cup palm or dark brown sugar
• 1 tablespoon coarse salt
• 2 tablespoons freshly grated ginger
• 2 tablespoons pureed garlic
• 1 tablespoon black or yellow mustard seeds
• 1 tablespoon cracked black peppercorns
• 1 tablespoon ground cumin
• 2 teaspoons cayenne pepper
• 1 teaspoon turmeric
• 3/4 cup olive oil

1. Slice tomatoes into 6 wedges each.
2. Reserve in a large bowl with scallions and serrano chiles.
3. In a saucepan bring vinegar to a boil.
4. Add sugar and salt, and cook until dissolved, about 1 minute.
5. Remove from heat and reserve.
6. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove.
7. In another saucepan heat oil until smoking.
8. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes.
9. Remove from heat and stir in vinegar mixture.
10. Immediately pour over reserved vegetables.
11. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

tomatoes, scallions, serrano chiles, white vinegar, palm, coarse salt, ginger, garlic, black, cracked black, ground cumin, cayenne pepper, turmeric, olive oil

Taken from www.foodnetwork.com/recipes/pickled-tomatoes-recipe.html (may not work)