Although this month is designated for sloth, I don't work Thursdays or Fridays this month so I have too much free time on my hands. I can't think of anything else to do but stay in the kitchen. People think I'm a social butterfly, but in reality, I am a loser who stays in the apartment all day long.
Right now, tomatoes are in their prime, and especially if you can get the Sun Gold kind, it's out of the world. It's so sweet, that you might consider it a cherry or a grape, instead of a cherry tomato or grape tomato.
The reason I did this preparation is because I am developing a very weird allergic reaction to many raw foods. It is very sad that things you've always eaten turn out to be deadly, with your face blowing up, or becoming choking hazards. Why is that? I started to like many foods that I hated while growing up, such as shiokara (squid marinated in its own guts, totally a sign of alcoholism) and other sea items (still hate sardine and mackerel). But vegetables and fruits are something I never thought I would have to avoid, but I do now.
My allergic reaction is pretty subtle, just an itchy throat, but it's still annoying. I can't eat pears, cherries, or plums. Grapes are an instant laxative, cucumbers must be peeled, peppers give me a pepper-flavored burp all day long. I recently found out I have to say no to avocado as well. Agh.
And tomatos became one of them as well.
I heard (or dreamed) that peeling the skin might ease the reaction, as in a cucumber's case. So I painstakingly crisscrossed each tiny tomato and blanched them for 30 seconds.
After that, you dump them into an ice bath. Luckily the skin was very easy to peel-- it just came out of the skin.
Then I made a kind of marinade with dashi, soy sauce, mirin, sugar and vinegar.
Pour the liquid into peeled tomatoes.
A. Blanching totally killed the sweetness of fabulous sun golds.
B. It's still too raw and my throat gets scratchy.
I am very sad to say goodbye to one of my favorite summer fruits.