These delicate, potent exiguous orbs make a resplendent Bloody Mary—esque addition to a shoreline-blanket picnic or a appreciate cocktail occasion, and they have a tendency to vanish in no time flat. Blanching them makes fast work of slipping off their skins.
Recipe records
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Yield
Makes about 60 hors d’oeuvres
Ingredients
3 pints firm exiguous mixed cherry and grape tomatoes
1/2 cup vodka
3 tablespoons white-wine vinegar
1 tablespoon superfine granulated sugar
1 teaspoon grated lemon zest
3 tablespoons kosher salt
1 1/2 tablespoons coarsely flooring dark pepper
Preparation
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Step 1
Decrease a exiguous X in bottom of every tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds. Straight away transfer with a slotted spoon to an ice bath to cease cooking.
Step 2
Drain and peel, transferring to a gigantic shallow dish.
Step 3
Chase collectively vodka, vinegar, sugar, and zest until sugar has dissolved, then pour over tomatoes, gently tossing to coat. Marinate, chilled, at least half-hour and up to 1 hour.
Step 4
Chase collectively salt and pepper and abet with tomatoes for dipping.
Cooks’ gift:
Tomatoes can even be peeled and vodka marinade ready 1 day ahead and saved one by one, chilled.
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