HAMPTON ROADS, Va. - Chef Patrick Evans Hylton shows us how use cherry tomatoes to make a refreshing salad and drink.
A CHEERY CHERRY TOMATOTINI
WITH PICKLED CHERRY TOMATO GARNISH
Our Cheery Cherry Tomatotini uses farm fresh cherry tomatoes which we craft into an ice box pickle.
The drink is more than a martini, but not quite a bloody mary. It is crisp, light, and perfect for early summer. We make ours with vodka from Norfolk’s Reverend Spirits by RD Wilhelm Distillery. We further embellish the drink with a sassy rim and a garnish of our Ice Box Pickled Cherry Tomatoes.
Here’s how we make both:
ICE BOX PICKLED CHERRY TOMATOES
Wash and pat dry 2 pints cherry tomatoes. Lay out on a baking sheet, and, using a skewer, pierce each tomato all the way through and set aside. In a 32-ounce (quart size), sealable, sterilized glass jar, add the 2-3 fresh rosemary sprigs, about 2-3 inches long, cut in half, 4 cloves garlic, minced, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon whole black peppercorns. Pack in the tomatoes.
In a medium saucepan over medium heat, add the 2 cups apple cider vinegar, 2 cups water, 1/4 cups coarse salt, 1/4 cups sugar, and zest of one lemon and bring to a boil. Reduce to a simmer, stirring occasionally, until sugar and salt have dissolved, about 3-5 minutes. Pour the brine over the top of the tomatoes, leaving one inch of space at the top of the jar. You may have some liquid left; add any lemon zest still in the saucepan. Tap the jar on the countertop to remove any air bubbles and seal. Allow to cool to room temperature and refrigerate up to 48 hours before use. Store refrigerated up to 2 months.
If you’d like more ideas on how to use the Ice Box Pickled Cherry Tomatoes, email me at Patrick@VirginiaEatsAndDrinks.com with “Pickled Cherry Tomatoes” as the subject
CHEERY CHERRY TOMATOTINI
In a cocktail glass, add 4-5 Ice Box Pickled Cherry Tomatoes and muddle, extracting as much juice as possible. Strain into a cocktail shaker filled with ice and add 3 ounces vodka, 1/2 teaspoon dry vermouth, and 1/4 teaspoon brine from pickled cherry tomatoes. Shake and strain into a martini or rocks glass rimmed with a sassy seasoning mix. Yields one drink
If you’d like instructions on how to make the sassy rim on the cocktail glass from today’s segment, email me at Patrick@VirginiaEatsAndDrinks.com with “Sassy Tomatotini Glass” as the subject
Vodka comes from Reverend Spirits by RD Wilhelm Distillery, www.facebook.com/RDWilhelmDistillery
CAPRESE PASTA SALAD
WITH PICKLED CHERRY TOMATOES
A chilled pasta salad is a delightful way to beat summer heat. Our Caprese Pasta Salad is a riff on a classic Italian dish
Al dente pasta is tossed in olive oil and herbs to start, then fresh mozzarella is cut and tossed in along with torn fresh basil. Our Ice Box Pickled Cherry Tomatoes - recipe above - are added to complete the dish
Some ingredients comes from The Fresh Market, www.TheFreshMarket.com
THE 2020 VIRTUAL VIRGINIA WINE FESTIVAL
Virginia Eats + Drinks is hosting a Virtual Virginia Wine Festival; it’s in partnership with Norfolk Festevents.
The online wine festival runs Sundays beginning June 28 from 4 until 5 p.m. Virginia wines are explored and sampled online with tasting notes. Wines are available at local restaurants, so you are supporting not only Virginia vineyards, but Virginia eateries too. Plus, 10 percent of wine sales goes to benefit the programming at Festevents, which is a non-profit organization.
The event is free; folks only pay for the cost of the wines they wish to explore.
For information visit www.facebook.com/groups/VirginiaEatsAndDrinks
VAEATS WEEKLY MAGAZINE
Get all the information from today’s Virginia Eats + Drinks on Coast Live segment plus more: giveaways, recipes, tips, and tricks in our free weekly magazine that can be read online or downloaded as a PDF.
For information and an online link, visit www.facebook.com/groups/VirginiaEatsAndDrinks
To subscribe and have a link delivered directly to you, visit, www.VirginiaEatsAndDrinks.com/subscribe