Tumeric Tomatoes

Name: Tumeric Tomatoes
Yield: Serves 8 to 10
Cuisine: China
Ingredients: ¼ cup cider vinegar; 2 pounds cherry tomatoes, halved through the stem end if large; 3 tablespoons salt; ½ cup sugar; ¼ teaspoon Roasted Szechwan Pepper-Salt; 1 teaspoon turmeric; 1 teaspoon kosher salt; 5 large cloves garlic, peeled and halved lengthwise; 12 to 15 nickel-size coins fresh ginger, sliced paper-thin against the grain; ½ cup Serrano-Lemongrass Vinegar; 1 tablespoon whole Chinese black beans (do not rinse them); 6 fat scallions, cut into 1-inch nuggets, white parts cut lengthwise in half; ½ cup plus 2 tablespoons Five-Flavor Oil; 1 tablespoon Cayenne Pepper Oil; ¼ cup juice from China Moon Pickled Ginger; ¼ cup unseasoned Japanese rice vinegar

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

The owners of Los Angeles’s CITY restaurant, Mary Sue Milliken and Susan Feniger, are two of my favorite cooks and people, and this recipe hails from their kitchen. Originally slanted in a very Indian direction (Susan being a devotee of that continent and its cuisine), I took it in a China Moon direction with the addition of pickled ginger, black beans, and a bit of house-infused oil.

For fullest flavor, make this pickle at least a half day in advan

Ingredients

Asia
China
Spicy
Gluten-free

Ingredients

Method