Escabèche of Heirloom Tomatoes

Photos by Hélène Dujardin

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4 servings

  • ½ cup water
  • 1½ cups rice wine vinegar
  • 2 cloves garlic, thinly sliced
  • 2 medium shallots, julienned
  • ½ cup small diced carrots
  • 1 jalapeño, minced
  • 1 bay leaf,
  • Salt and pepper
  • ½ cup whole flat leaf parsley leaves
  • 2 tablespoons cilantro leaves 
  • 3 large heirloom tomatoes, hulled, large diced
  • ½ cup extra virgin olive oil
  • Grilled bread, to serve
  1. Pour water, vinegar, garlic, shallots, carrots, jalapeño, and bay leaf  in saucepan. Bring to simmer. Cook gently until carrots are tender then remove from heat. Stir in parsley and cilantro. Season to taste.
  2. Place tomatoes in Mason jar and, while liquid is still hot, pour over tomatoes in jar. Add olive oil and shake around to coat. Refrigerate for 2 days then serve with warm bread.
  • from Chef Amelia Scatena and Chef Bill Scatena in Charleston, South Carolina

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