Pickled Tomatoes

Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.

In a medium saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

* To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent cooking. Peel with a paring knife. Cut in half across width and squeeze to remove the seeds or scoop them out with a spoon.

** To grate fresh ginger in quantity, first peel the root, then cut into thin slices. With the machine running, drop through the feed tube of a food processor fitted with metal blade. Combine with a small amount of rice wine vinegar and store in the refrigerator as long as 2 weeks.

*** To puree garlic in quantity, break the bulbs apart and peel, by first flattening the cloves with the flat side of a heavy knife or cleaver, then removing skin. Puree with a small amount of olive oil in a food processor fitted with a metal blade or blender. Store in the refrigerator for as long as 2 weeks.

**** Black Mustard Seeds are tiny, reddish brown seeds of the black mustard plant. Used in Indian cuisine, they are available in Indian or Middle Eastern markets. Yellow mustard seeds may be substituted.

***** To crack peppercorns, place the whole peppercorns on a work counter. Place the bottom of a heavy skillet or saucepan on top and push down and away from you.

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