A Mysterious Way of Prepping Tomatoes

A Mysterious Way of Prepping Tomatoes

Even tomatoes that are watery and a bit too acidic become delicious with a simple twist. Tomatoes that are good to start with become even more so, of course. Apparently this is the way they eat tomatoes at tomato farms in Japan. Chill the tomatoes very well during the summer.

Ingredients: 2 servings

2 medium
1/2 cup (100 ml)
2 to 3 tablespoons


1. Mix the ponzu sauce with sugar. (You can add more sugar if you want.)
2. Put in the cut up tomatoes and leave to marinate in the refrigerator for at least 30 minutes.
3. Put on a serving plate, add some julienned shiso leaves to taste, and enjoy! (I personally like it without the shiso.)
4. An additional photo: This time around I had some hard, tart tomatoes, so I added more sugar and marinated the chopped up pieces for 1 hour in a plastic bag. It does taste better with more sugar!
5. Recipe variation: Also delicious with the addition of thinly sliced onion that has been soaked in water and squeezed out tightly.

Story Behind this Recipe

I saw this on a documentary program about a tomato farm some time ago, and I wondered how they were preparing their own tomatoes. Later on, I had a chance to talk to someone from another tomato farm...and this was the way they were enjoying them too! Apparently it's something they do as a matter of course at tomato farms!