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1
Remove a slice at the stem end of tomato.
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2
With a melon baller remove seeds and ribs, leaving outer wall intact.
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3
Sprinkle inside of each tomato with 1 tsp salt.
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4
Place tomatoes upright in a glass or plastic container with enough room to hold the tomatoes in one layer with the top slices next to them.
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5
Cover with cold water and soak 24 hours.
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6
The next day take the tomatoes out and drain upside down.
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7
While they are draining, shred cabbage into a large glass or crockery bowl.
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8
Toss the cabbage with rest of the salt, and set aside for 30 minutes until it gives off moisture.
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9
Cover the cabbage with cold water, swish to remove salt and drain it in a colander.
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10
Rinse and dry the bowl.
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11
Squeeze handfuls of the cabbage to remove as much liquid as you can and place the cabbage back in the bowl.
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12
Toss cabbage with mustard, cloves and allspice and pack gently into the tomatoes.
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13
Replace the tops and tie in place with kitchen twine.
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14
Scald the tomato container and place tomatoes in it upright.
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15
Cover tomatoes with the vinegar, add peppers and garlic, and place a scalded plate over the toma toes.
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16
Weight the plate so that the plate is under the vinegar level but does not crush the tomatoes.
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17
Cover the container with plastic wrap.
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18
Let the tomatoes sit in a cool place for 1 week.
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19
This recipe comes from The Tomato Imperative.
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20
I have had success with other recipes in the book.
