recipe 
yields
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
Ingredients
steps
- 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.
- 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.
Date Published: 05.05.16
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- from Chef Amelia Scatena and Chef Bill Scatena in Charleston, South Carolina
