Someone left a copy of this recipe at the market and I have no idea where it came from, so no credit unfortunately.  I thought it looked like a fun way to use up some Cherry Tomatoes.  This one is for you Manhattan Ted!

1 tsp Mustard Seeds

1 tsp whole Pepper Corns

1/2 tsp Fennel Seeds

3 whole Star Anise

8 whole Cloves

4 cloves Garlic, smashed

1 1/2 cups White Vinegar

3 TB Sugar

12 oz Cherry Tomatoes

4 large sprigs Oregano, or try using some Basil or Sage instead of Oregano

Put mustard seeds, pepper corn, fennel seeds and star anise in a saucepan over medium-high heat.  Toast spices, stirring occasionally, until fragrant, 1 to 2 minutes.  Add garlic, vinegar, sugar and 3/4 cup water and 1/4 tsp kosher salt.  Bring to a boil, reduce to a simmer and cook until sugar is dissolved, about 2 minutes.  Remove from heat to cool.  Using a skewer, poke a hole through each tomato.  Place tomatoes in medium bowl with oregano.  Pour pickling mixture over tomatoes, covering them completely.  Refrigerate in an airtight container for 24 hours before using.