In “Budmo! Recipes from a Ukrainian Kitchen” (Rizzoli, $40), cookbook author and San Francisco chef Anna Voloshyna introduces readers to zakusky, the Slavic small bites served with vodka. These tomatoes, she writes, are hands-down the most popular zakuska (singular for zakusky) served at her pop-up dinners.
Her mom’s creation, they are made by immersing small, halved tomatoes in a thick, spicy sauce of fresh herbs, chile, oil and vinegar for three days. They are delicious on their own and add a punch of acid and garlicky kick to countless dishes.
Mom’s Famous Spicy and Sour Tomatoes
Makes one 2-quart jar
INGREDIENTS
2 pounds small red tomatoes (such as Campari or Pearl), halved lengthwise
1 large green bell pepper, seeded and roughly chopped
1 medium jalapeño chile
4 garlic cloves
1 cup chopped mixed fresh herbs, such as dill, flat-leaf parsley and cilantro
1/3 cup sunflower or grapeseed oil
1/3 cup distilled white vinegar
2 tablespoons sugar
1 teaspoon salt
DIRECTIONS
Pack the tomato halves into a clean, widemouthed 2-quart glass jar with a tight-fitting lid.
To make the pickling marinade, in a food processor, combine the bell pepper, jalapeño, garlic, herbs, oil, vinegar, sugar and salt and pulse until a thick, slightly chunky mixture forms, about 30 seconds. Pour the marinade over the tomatoes and screw the lid on the jar.
Refrigerate for at least 3 days before serving. The tomatoes will keep in the refrigerator for up to 1 month. Over time, they will develop even brighter acidity and the more complex flavor of slightly fermented tomatoes.
— Anna Voloshyna, “Budmo! Recipes from a Ukrainian Kitchen” (Rizzoli, $40)
