Mom’s Famous Spicy and Sour Tomatoes

“These tomatoes are hands down the most popular zakuska (appetizer in Russian) I serve at my dinners,” says Anna Voloshyna of her mother’s recipe. “They are very different from the traditional pickled tomatoes because instead of a regular watery pickling liquid, they rest and mature in a thick spicy sauce made with fresh herbs, hot pepper, oil and vinegar.” Another bonus? No need to sterilize the jar.

2 pounds small red tomatoes, such as Early Girl or Pearl, halved

1 large bell pepper

1 medium jalapeño pepper

4 peeled garlic cloves

1 cup chopped fresh herbs, such as dill, parsley and cilantro

1⁄3 cup sunflower or grapeseed oil

1⁄3 cup white vinegar

2 tablespoons sugar

1 teaspoon salt

Instructions: Pack the tomato halves into a clean, wide-mouthed 2-quart glass jar with a tight-fitting lid.

In a food processor, combine the rest of the ingredients and pulse, about 30 seconds, until you get a thick, slightly chunky mixture. Pour the marinade over the tomatoes and seal the lid. Refrigerate for at least 3 days before serving.

The tomatoes can be stored in the refrigerator for up to 1 month. Over time, they will develop the even brighter acidity and complex flavor of slightly fermented tomatoes.