Prepare 6 tomatoes and make a cross-shaped incision on the bottom of each one.

Finely dice half a red onion to be used as a garnish.

Once the water comes to a rolling boil, add the scored tomatoes and blanch them.

When the skin around the incisions starts to peel back, remove the tomatoes from the boiling water and immediately place them in a bowl of cold water to stop the cooking process.

Peel the skin off the cooled tomatoes. It should come off very easily.

Place the peeled tomatoes neatly in an airtight container.

Pour the marinade ingredients over the tomatoes: 5 tablespoons of vinegar, 2 tablespoons of honey, and 2 tablespoons of olive oil.

Top with the diced red onion garnish.

Grind some whole peppercorns over the top for a fragrant aroma.

Optionally, sprinkle dried herbs like basil powder to deepen the flavor.

Close the lid on the container and refrigerate for at least half a day to allow the flavors to marinate.

Once marinated, serve the refreshing pickled tomato salad chilled.