Summer Marinated Tomatoes

Name: Summer Marinated Tomatoes
Yield: 2 servings
Cuisine: American
Ingredients: 3 Tomatoes (preferably ripe); 1/2 cob Corn (preferably uncooked, but canned is fine); 10 pieces Green shiso; 100 ml Vinegar (rice or apple vinegar); 2 tbsp Olive oil (extra virgin); 1 tbsp Mirin (or honey); 1 Salt, coarsely ground pepper

cookpad.japan @cookpad_jp

I came up with this when received a lot of delicious ripe tomatoes, and felt like eating a refreshing dish.

These are also good with a little soy sauce.
Other than corn, sliced onions, julienned cucumbers, or 'myoga' (Japanese ginger) are good too.

These also delicious served over somen noodles. Recipe by Staff Takako

I came up with this when received a lot of delicious ripe tomatoes, and felt like eating a refreshing dish.

These are also good with a little soy sauce.
Other than corn, sliced onions, julienned cucumbers, or 'myoga' (Japanese ginger) are good too.

These also delicious served over somen noodles. Recipe by Staff Takako

cookpad.japan @cookpad_jp

I came up with this when received a lot of delicious ripe tomatoes, and felt like eating a refreshing dish.

These are also good with a little soy sauce.
Other than corn, sliced onions, julienned cucumbers, or 'myoga' (Japanese ginger) are good too.

These also delicious served over somen noodles. Recipe by Staff Takako

I came up with this when received a lot of delicious ripe tomatoes, and felt like eating a refreshing dish.

These are also good with a little soy sauce.
Other than corn, sliced onions, julienned cucumbers, or 'myoga' (Japanese ginger) are good too.

These also delicious served over somen noodles. Recipe by Staff Takako

Saved

Ingredients

2 servings

3Tomatoes (preferably ripe)
1/2cob Corn (preferably uncooked, but canned is fine)
10pieces Green shiso
100 mlVinegar (rice or apple vinegar)
2 tbspOlive oil (extra virgin)
1 tbspMirin (or honey)
1Salt, coarsely ground pepper

Saved

Steps

1

Parboil the tomatoes and peel the skins. Remove the seeds and cut into bite-sizes.
2

If you have corn on the cob, boil and remove the kernels. Finely julienne the shiso leaves.
3

Combine the vinegar, olive oil, mirin, salt, and pepper in a bowl.
4

Add the ingredients from Step 1 and 2 into the bowl in Step 3 and cool for over 30 minutes. When you see plenty of juice from the tomatoes, it's done.