Honey Pickled Cherry Tomatoes with Basil

Whole cherry tomatoes scored and quick-pickled in a honey-white wine vinegar brine with fresh basil and garlic. They burst with sweet-tangy juice in your mouth and are extraordinary on bruschetta, tossed through pasta, or served alongside burrata with crusty bread.

Method

1. 1

   Score the tomatoes

   Using a sharp paring knife, score a shallow X in the bottom of each tomato. This allows the brine to penetrate without the tomatoes falling apart.

   💡 Don't cut too deep — just through the skin is enough.
2. 2

   Make the brine

   Combine white wine vinegar, water, honey, and salt in a small saucepan. Bring to a simmer, stirring until honey dissolves. Remove from heat.

   ⏱ 3 min
3. 3

   Pack and pour

   Place smashed garlic, fresh basil leaves, and peppercorns in a clean pint jar. Add the scored tomatoes. Pour the warm brine over the top.

4. 4

   Cool and refrigerate

   Let cool to room temperature, then seal and refrigerate for at least 4 hours. The tomatoes will soften slightly and absorb the brine through the scored skin.

   💡 These are best the day after making — they fully absorb the brine overnight and the basil perfumes everything beautifully.

   ⏱ 240 min
5. 5

   Serve

   Serve with bruschetta, alongside burrata with olive oil and bread, or tossed through warm pasta with their brine as the sauce. Keeps up to 1 week refrigerated.