Escabeche of Heirloom Tomatoes Recipe

Serves 4


3 large plump Heirloom tomatoes, hulled and diced large – 1 Jalapeno, minced
2 medium Shallots, julienned
1⁄2 cup small diced Carrots
2 cloves Garlic, thinly sliced
2 tablespoons Cilantro stems removed
1⁄2 cup whole Parsley leaves, preferably Flat leaf
1 1/2 cup Rice Wine vinegar
1/2 cup water
1⁄2 cup extra virgin olive oil
1 bay leaf
Salt and pepper to taste


Pour the water, vinegar, garlic, shallots, carrot, jalapeno and bay leaf into a saucepan and bring to a simmer. Cook gently until carrots are tender then remove from heat and stir in parsley and cilantro. Season with salt and pepper.

Place the tomatoes into a mason jar and while the liquid is still hot, pour into the jar as well as olive oil and shake around to coat. Refrigerate for 2 days then serve with warm bread or grilled sh.

Pair with our Sauvignon Blanc 2015

Photo by Andrea Hubbell


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