Herby pickled tomatoes on homemade corn tostadas
Ingredients
Metric
Imperial
For the pickled tomatoes
- 150ml of white wine vinegar
- 400ml of water
- 1 tbsp of caster sugar
- 2 tsp fine sea salt
- 2 garlic cloves, lightly crushed
- 2 sprigs of fresh oregano
- 1 sprig of rosemary
- 1/2 tsp black peppercorns
- 300g of Piccolo cherry tomatoes
For the corn tostadas
- 200g of masa harina
- 1/4 tsp fine sea salt
- 1 handful of fresh parsley, chopped
- 250ml of warm water
- neutral oil, for frying
For serving
- 1 handful of coriander leaves
- micro herbs, or edible flowers, optional
- 1 handful of feta
- honey, a drizzle
- capers, for garnish
Equipment
- Tortilla press or rolling pin
- Sterilised jar or container
Method
Start by prepping the pickled tomatoes. In a small pan, combine the vinegar, water, sugar, salt, garlic, herbs and peppercorns. Bring to a simmer, stirring to dissolve the sugar and salt, then pour over the tomatoes in a sterilised jar. Seal and refrigerate for at least 24 hours
- 150ml of white wine vinegar
- 400ml of water
- 1 tbsp of caster sugar
- 2 tsp fine sea salt
- 2 garlic cloves, lightly crushed
- 2 sprigs of fresh oregano
- 1 sprig of rosemary
- 1/2 tsp black peppercorns
- 300g of Piccolo cherry tomatoes
In a bowl, mix masa harina, salt and parsley
- 200g of masa harina
- 1/4 tsp fine sea salt
- 1 handful of fresh parsley, chopped
Slowly stir in warm water to form a soft dough. Cover and rest for 10 minutes
- 250ml of warm water
Divide into 8 balls, then press into 2 mm discs using a tortilla press or rolling pin
Heat about 1 cm of neutral oil in a high-sided pan to 180°C
- neutral oil, for frying
Fry the tortillas until crisp and golden, then drain on paper towels and season with salt
Spoon the pickled tomatoes onto the tostadas. Garnish with with herbs, feta, flowers, capers and honey, and serve immediately
- 1 handful of coriander leaves
- micro herbs, or edible flowers, optional
- 1 handful of feta
- honey, a drizzle
- capers, for garnish
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