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Experience peak summer produce at chef Sean Fowler’s Tomato Dinner this summer.
Mandolin chef/owner Sean Fowler is bringing the concept of “farm to table” to a whole new level with his Tomato Dinner on Aug. 14 and 15. The menu will focus on—you guessed it—peak summer tomatoes, which Fowler grows a variety of on his own Mandolin Farm. Taste the season’s bounty through several courses, including a sungold tarte tatin with whipped mozzarella, basil gel and herbs; grilled quail with dirty rice, okra and tomato gastrique; and, for dessert, a tomato hibiscus sorbet—each course served with wine pairings to boot (!).
Here, Fowler shares his recipe for pickled cherry tomatoes, which you can—and should—add to everything this summer, from salads to toast to grilled meat and seafood. mandolinraleigh.com
Pickled Cherry Tomatoes
INGREDIENTS
- 1 qt. cherry tomatoes
- 2 cloves garlic
- 1/2 tsp. black pepper
- 1 sprig of basil
- 1 sprig of rosemary
- 1 pint white balsamic
- 1 pint of water
- 2 Tbsp. salt
- 2 Tbsp. sugar
DIRECTIONS
Poke holes in each of the cherry tomatoes and place them in a quart-size pickle jar with the herbs. Bring all other ingredients to a boil. Pour the liquid over the tomatoes and seal the jar. Keep refrigerated for up to 12 months to enjoy your summer harvest year-round.
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