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Pickled tomato skins in a jar.

Sweet Pickled Tomato Skins

Anything you use pickled red onions on, you can also use pickled tomato skins on! These taste like hot honey pizza in a bite (don't knock it until you try it), and are a salty, tangy, sweet pop of flavor that works on nearly everything savory. If you have tomato skins leftover from making sauce or storing your tomatoes, this is my favorite way to use them.
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16

Equipment

  • 1 small pot
  • 1 16 ounce mason jar

Ingredients

  • 2-3 cups tomato skins, see how to shock your tomatoes in the Note
  • 5-6 large basil leaves
  • 1 cup water
  • 1 cup white balsamic vinegar
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 tablespoon granulated sugar

Instructions 

  1. Lightly pat 2-3 cups of tomato skins dry and transfer them to a large jar. Add 5-6 basil leaves.
  2. Add 1 cup of water, 1 cup of white balsamic vinegar, 1 tablespoon of salt, and 1 tablespoon of sugar to a small pot. Bring this to a gentle simmer and stir so the salt and sugar dissolve. Turn off the heat and stir until the mixture is no longer simmering.
  3. Carefully pour this into the jar over the skins, pushing them down so they are fully submerged. Let this cool at room temperature for 45 minutes. Then put on the lid of the jar and store in the fridge.
  4. These will be ready to eat in 2 hours, but at their peak flavor around 12 hours. They will be good for up to two weeks!

Notes

How to shock your tomatoes to remove the skins:
This is typically done when people are jarring tomatoes or making tomato sauce, and it works with any variety. Here's how to do it:
  • Cut a small cross on the bottom of your tomato, only going about 1/4 inch deep.
  • Set a large pot of water to boil and prepare a large ice bath next to it.
  • Add the tomatoes in batches to the boiling water, boil for 2 minutes, or until when you see the skin release. Use a spider to move them to the ice bath.
  • In the ice bath, gently peel off the skins with your hands. Leave the skins in the ice bath and move the tomatoes into a storage container, or continue with your sauce or jarring process!
Serving: 2 tablespoonsCalories: 14kcalCarbohydrates: 4g