The most refreshing Chilled Plum-Marinated Cherry Tomatoes for a hot summer day

As the summer heat rolls in, there is nothing quite as satisfying as a bowl of Chilled Plum-Marinated Cherry Tomatoes. These translucent gems are more than just an appetizer—they are a refreshing escape from the sun. Each bite offers a sophisticated harmony of smoky, salted plums and the natural sweetness of vine-ripened tomatoes. While the peeling process requires a bit of patience and the marinating takes a full day to chill, the burst of flavor you get in every mouthful proves that this dish is truly worth the wait.

Chilled Plum-Marinated Cherry Tomatoes

A refreshing chilled tomato appetizer made with cherry tomatoes and Chinese preserved plums. Sweet, tangy, juicy, and served cold, this simple Asian-style dish is perfect for summer meals, BBQs, potlucks, or make-ahead appetizers.

Servings 4 people

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Marinating time 1 day d

Total Time 1 day d 35 minutes mins

Equipment

• Pot
• Small knife
• Airtight Container (Food storage container with lid)

Ingredients

• 300 g cherry tomatoes
• 20 g Chinese preservedplums (Salty-sweet dried plums, li hing mui, or umeboshi)
• 25 g sugar
• 500 cc water

Instructions

• Score the cherry tomatoes.

  Using a sharp paring knife, gently score a small "X" on the skin of each cherry tomato. Be careful not to cut into the flesh; we only want to break the skin to make peeling easier later.
  
• Blanch the tomatoes

  Bring a pot of water to a boil. Drop the tomatoes into the boiling water and simmer on medium heat for about 1 minute. As soon as you see the skins starting to crack or peel back, remove them immediately with a slotted spoon. Do not overcook them, or they will lose their firm texture. Set them aside to cool.
  
• Make the preserved plum syrup

  In a separate pot, combine 500ml of hot water with 20g of salted dried plums and 25g of sugar. Stir until the sugar is completely dissolved. Simmer over medium heat for about 3 minutes to allow the plum flavor to fully infuse into the syrup, then turn off the heat and let it cool down completely.
  
• Peel the tomatoes

  Once the tomatoes are cool enough to handle, gently peel off the skins by hand or with the help of a small knife. Removing the skin is the secret to allowing the tomatoes to absorb the sweet and savory plum syrup.
  
• Marinate and chill

  Place the peeled tomatoes into a clean glass jar or container. Pour the cooled plum syrup over the tomatoes until they are fully submerged. Cover with a lid and refrigerate for at least 24 hours.
  
• Serve chilled

  Enjoy these tomatoes chilled the next day. They make a fantastic appetizer or palate cleanser for hot summer days.
  

Video

Calories: 48kcal

Course: Appetizer

Cuisine: Asian

Keyword: Summer Appetizer, Chilled Tomato Appetizer, Plum-Marinated Tomatoes, Asian Appetizer, Cherry Tomato Recipe, No-Oil Appetizer, Asian Flavor

Cooking & Storage Tips

• Don’t Over-Blanch
  Keep a close eye on the tomatoes in the boiling water. The moment the skin cracks, they are ready. This ensures the tomatoes stay plump and juicy instead of becoming mushy.
• What can I use instead of Chinese preserved plums?
  If Chinese preserved plums are hard to find, look for Asian-style salty-sweet dried plums, sour plum snacks, li hing mui, or umeboshi. These can often be found at Asian grocery stores or online. Since each type and brand can taste slightly different, adjust the sugar to your taste. If the plums are very salty or sour, you may want to add a little more sugar. If they are already sweet, use slightly less.
• Let the syrup cool before adding it to the tomatoes
  Make sure the plum syrup has cooled completely before pouring it over the peeled tomatoes. Hot syrup may soften the tomatoes too much and affect their texture.
  

Tools & equipment you may need

Pot

Seletion

Preserved Plums

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Last Updated on 2026-05-02