The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Escabèche of Heirloom Tomatoes


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.
Print Recipe