Sounds complicated – but they aren’t!!!
What makes these tomatoes special is that they are peeled. Don’t worry – after you blanch them, their skins slip right off, and you are rewarded with tender little tomatoes. They’re given a serious kick by the vodka.
3 pints firm small red and yellow cherry tomatoes (or grape tomatoes)
1/2 cup vodka
3 T white wine vinegar
1 T superfine white sugar
1 tsp finely grated lemon zest
3 T kosher salt
1 1/2 tsp finely ground black pepper
Cut a small X in the bottom of each tomato. Use a knife with a sharp tip – sounds hard but it isn’t. You’ll be an expert after the firet few. Blanch tomatoes 5 at a time in a 2 quart saucepan of boiling water for 3 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop the cooking.
Drain tomatoes and peel. (Just squeeze the end with the “X” and the orb will pop right out – my DD helped!) Transfer to a large shallow dish.
Stir together vodka, sugar and zest in a small bowl until sugar is dissolved. Pour over tomatoes and gently toss to coat. Marinate, covered and refrigerated, for at least 30 minutes.
Stir together salt and pepper in a small bowl. Serve with tomatoes for dipping.
I put the tomatoes in a small bowl, the salt/pepper mixture in another small bowl, and a shot glass full of toothpicks on a small platter..
This has been a great hit at parties!!
More info:
The tomatoes can be peeled up to a day ahead and refrigerated, covered.
The marinade can also be prepared up to a day ahead and refrigerated, covered.
The tomatoes can marinate up to an hour – any longer and they start getting really mushy.