Summer Marinated Tomatoes

1. 1

   Parboil the tomatoes and peel the skins.

2. 2

   Remove the seeds and cut into bite-sizes.

3. 3

   If you have corn on the cob, boil and remove the kernels.

4. 4

   Finely julienne the shiso leaves.

5. 5

   Combine the vinegar, olive oil, mirin, salt, and pepper in a bowl.

6. 6

   Add the ingredients from Step 1 and 2 into the bowl in Step 3 and cool for over 30 minutes.

7. 7

   When you see plenty of juice from the tomatoes, it's done.

No additional tips available.