Last week, I pickled a whole lot of cherry tomatoes that looked like they weren't going to make it for very many more days; tonight I opened them up (perfect with salmon), and they were completely delicious. I should credit one of my colleagues, Corrine Collins, with the inspiration, since she posted to Instagram a picture of some focaccia that she'd made with pickled tomatoes: I doubt that I'll take this jar to such culinary heights, but I'm super-pleased that I made these, and it won't be the last batch.
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