Ponzu-Marinated Tomatoes

Photo: Down to Earth Recipes
Make a big batch of these umami-filled cherry tomatoes and enjoy them throughout the week. Serve as is or dress with olive oil and black pepper.
Yield
5 cups
Vegan
Appetizers and Sides
Ingredients
  • Dashi
    • 1/2 cup dried shiitake mushrooms
    • 2 long pieces kombu seaweed
    • 1 liter water
  • Ponzu:
    • 3/4 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup citrus juice (lemons and limes)
  • 2 pounds grape or cherry tomatoes
  • Ice 
Instructions
  1. Make the Dashi: soak mushrooms and kombu in 1 liter water overnight or for 8-12 hours. In a pot, bring to a boil. Remove kombu and turn down heat to simmer. Simmer 20-30 minutes. Remove mushrooms and reserve for another use. Allow to cool down.
  2. Mix the Ponzu: combine dashi, soy sauce, mirin, and citrus juices. Adjust seasoning to your liking (remember this is just the marinating liquid for the tomatoes, so it should be a bit sour/salty/sweet).
  3. Prepare an ice bath by adding ice to a bowl of cool water. Bring a separate pot of water to boil. 
  4. Drop about a quarter of the tomatoes into the boiling water for 10-20 seconds, until you see the skin just start to separate from the tomato. With a slotted spoon, remove the tomatoes and plunge them into the ice bath. Continue this process until all the tomatoes are processed.
  5. Slip off the skins and add tomatoes to ponzu. Cover and refrigerate. Wait 1-2 days before eating. Serve and enjoy!