An embarrassment of riches this summer in the form of my very first attempt at growing tomatoes, caused me to have to search out new and creative uses for grape tomatoes. Fresh off of pickling the few measly cucumbers that I got off of the vines before they withered prematurely, (Still haven’t figured that one out) I decided to try out pickling the tomatoes. This is apparently usually done with green tomatoes, but what they hey. I found a recipe at Epicurious.com which sounded good, but I didn’t want to use dill. I was almost as successful with my basil this year as I was with the tomatoes, so I adapted it to incorporate the classic combination of basil, garlic and tomatoes.

It’s a really beautiful contrast between the white, red and green before the hot vinegar solution hits it and starts wilting the basil.

• 3/4 cup vinegar
• 3/4 cup water
• 4 teaspoons coarse kosher salt
• 2 teaspoons sugar
• 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
• 4-5 basil leaves
• 3-4 garlic cloves

Place the first four ingredients in a sauce pan and heat until the sugar and salt dissolve. Pierce each tomato with a fork and place in a 12 ounce container with the basil and crushed garlic. Pour the hot vinegar solution over them. Put a lid on the container and place in the refrigerator for a couple of days before eating. I’m not sure how long these last in the refrigerator. My husband downs them too quickly. I also tried a recipe that had half white vinegar and half balsamic vinegar. My husband prefers the tomatoes this way, but I find it a little overpowering, and not nearly as attractive a presentation.