Last Updated on September 2, 2020 by Simon Fan
Cherry tomatoes are delicious treats in the summer. Oftentimes, I simply eat them without any cooking or adornment to experience the explosion of their juices and flavor as I pop them, one after another, into my mouth.
Of course, there are many ways to enjoy these tasty morsels, either cooked or uncooked. During a recent trip to Shanghai, I “discovered” a dish that highlights the beauty of cherry tomatoes in a totally different light: they’re peeled, then chilled while submerged in a sweet-sour dressing flavored by prunes (dried plums) for a few hours. When ready to serve, the naked cherry tomatoes are so smooth, juicy, and rich with their natural and newly acquired flavors that savoring them becomes a luxurious experience.
In China, dried plums, called Huamei (话梅) in Mandarin or Li hing mui in Cantonese, are usually seasoned with salt and sugar and flavored with spices. They’re a favorite snack as well as a flavoring component in cooking to impart their distinct aroma and zest to a variety of ingredients, such as meat, vegetables, and beans.
With cherry tomatoes at their peak and in abundance, I’ve been using them in the preparation I learned from my trip quite often recently, experimenting with both Chinese prunes and those from California. What I’ve discovered is that California prunes, which are simply dried without any additional seasoning, have a purer expression of the fruit and give the cherry tomatoes a more subtle flavor.
You can find Chinese Huamei or Li hing mui at Chinese grocery stores or online if you’re interested in conducting your own experiments.
Cherry tomatoes with prune dressing
Serves 2
Ingredients
8 oz (230 g) cherry tomatoes
5 California prunes
1½ teaspoons sugar
1½ teaspoons white rice vinegar
Directions
- Using a sharp paring knife, cut a shallow X into the bottom of each tomato (opposite the stem end), taking care not to cut too deep into the flesh. Place the prunes in a heatproof bowl. Get a large bowl of cold water ready.
- Bring a pot of water to a boil. Pour ½ cup (120 ml) of the boiling water into the bowl with the prunes and cover the bowl with plastic wrap. Blanch the tomatoes in the boiling water for 15 seconds and immediately transfer them to the cold water. Let them cool for a few minutes. Now you should be able to peel the skin easily from the flesh.
- After the prunes have been soaking for 1 hour, use a slotted spoon to transfer them to a separate bowl. Add the sugar and vinegar to the soaking liquid. Stir to mix and fully dissolve the sugar. Add the peeled tomatoes to the liquid, and scatter the prunes among the tomatoes. Cover the bowl with plastic wrap and place it in the refrigerator. The tomatoes will be ready to serve in 4 hours. If you want a deeper flavor, keep the tomatoes in the dressing overnight.
- Right before serving, use a slotted spoon to gently transfer the tomatoes to a serving bowl. Slice each prune in half into two rounds and arrange them nicely among the tomatoes. Strain the dressing to remove any disintegrated prune pieces, and pour it over the tomatoes.
