Heirloom Tomato and Chili Preserves

This refrigerator pickle should be made a day ahead then savored like a tomato salad or as a sauce over fish. Know your chilies. The tomatoes absorb the heat quickly so you should remove the inside seeds if your chilies are especially fiery. The more colorful the tomatoes, the more beautiful your jars turn out. Once you've eaten all of the vegetables, you can make a wonderful salad dressing by whisk in 1 tablespoon of dijon mustard and 2 tablespoons olive oil.

• Ready In: 17 mins
• Serves: 4
• Yields: 1 Jar

Ingredients

• 1  cup  small  heirloom tomato, halfed
• 2  shallots, cut in to rings
• 1 -2  jalapenos or 1  scotch, bonnet- cut in to rings
• 2  garlic cloves, minced
• 1  tablespoon fresh ginger, minced
• 1⁄2 cup olive oil
• 1  cup cider vinegar
• 1⁄4 cup sugar
• 2 1⁄2 tablespoons kosher salt
• 1⁄4 teaspoon allspice
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon mustard seeds

Directions

1. In a clean jar, place tomatoes, shallots, chilies and set aside.
2. In a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat.
3. In small saucepan add the remaining ingredients and bring to a boil.
4. Combine the olive oil and vinegar mixture and pour in to the jars with the vegetables.
5. Allow to sit for 4 hours before refigerating.
6. **Best if eaten the next day.