Use organic ingredients whenever possible.
Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl.
Bring vinegar, next 4 ingredients and ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat.
Remove from heat, and pour over tomatoes.
Cool 1 hour.
Cover and chill 24 hours before serving.
Refrigerate in an airtight container up to 2 weeks.
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