Tomato-Tini with Pickled Cherry Tomato Garnish

tomato-tini with pickled cherry tomato garnish

Recipe by Janet Taylor McCracken

  • Makes 1 martiniServings


Pickled Cherry Tomatos

  • 3/4 cup rice vinegar
  • 3/4 cup water
  • 2 tsp. salt
  • 2 tsp. sugar
  • 1 bay leaf
  • 1/4 tsp. black peppercorns
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. fennel seeds
  • 1 pt. cherry tomatoes


  • 1/2 oz tomato water
  • 3 oz gin
  • Ice


Pickled Cherry Tomatos In a saucepan, bring 3/4 cup each rice vinegar and water, 2 tsp. each salt and sugar, 1 bay leaf, and 1/4 tsp. each black peppercorns, coriander seeds and fennel seed to a simmer, stirring until the salt and sugar dissolve. Let cool. Fill a pint-size jar with a lid with 1 pt. cherry tomatoes. Add the vinegar mixture. Cover; let stand at room temperature 1 day. Refrigerate up to 2 weeks. (Makes 1 pt.) 

Tomato-Tini: Shake tomato water, gin and ice; then strain into a Martini glass and garnish with pickled cherry tomatoes.