At the restaurant, we sometimes have to serve tomatoes in the winter, even if they're out of season. Our sous chef gave me this method of perking them up to edible; they are good in pasta and salads, and as a garnish to just about anything.
Winter Tomatoes
1 pint grape tomatoes, halved
1/2 cup sugar
1/2 cup water
pinch red pepper flakes
pinch salt
1/4 cup sherry, champagne or muscat vinegar
Place the halved tomatoes in a heat-proof bowl. Bring the sugar, water, red pepper and salt to a boil and boil for about 3 minutes without allowing the sugar to color. Add the vinegar (it might boil rapidly at this point, so stand back) Bring back to a boil and boil for another minute; pour over tomatoes and stir.
Refrigerate the tomatoes for at least an hour to allow the flavors to meld. These will keep for about 4 days, submerged in the liquid and refrigerated.
