Instructions: Working in batches, blanch cherry tomatoes in 1 cup of very hot olive oil. Immediately place tomatoes into a bowl of ice water to stop the cooking process and loosen the skins. Peel and ...

correctionThis recipe has been updated to reflect the correct number of jars needed for canning. This shelf-stable version of pickled tomatoes from food writer Anna Voloshyna’s mom relies on an herby, ...

1 pint (about) green cherry or other small tomatoes1 large clove garlic, peeled1 teaspoon dill seeds1/4 teaspoon peppercorns1/4 cup white vinegar2 teaspoons pickling or noniodized salt Makes 1 pint.

Every year, I say to myself that I will NOT plant more cherry tomatoes. Regardless, they seem to infiltrate the garden with their prolific vines. This year, I decided to embrace volunteers and planted ...

Put these little flavor bombs to work in all kinds of recipes throughout the year. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, ...

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