2000s Recipes + Menus

Vodka-Spiked Cherry Tomatoes with Pepper Salt

Makesabout 60 hors d'oeuvres
  • Active time:45 min
  • Start to finish:1 3/4 hr
June 2001
  • 3 pints firm small red and yellow cherry tomatoes
  • 1/2 cup vodka
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon superfine granulated sugar
  • 1 teaspoon finely grated fresh lemon zest
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons coarsely ground black pepper
  • Cut a small X in skin of blossom end of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
  • Drain and peel, transferring to a large shallow dish.
  • Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat. Marinate, covered and chilled, at least 30 minutes and up to 1 hour.
  • Stir together salt and pepper and serve with tomatoes for dipping.
Cooks’ note: Tomatoes can be peeled and vodka marinade prepared 1 day ahead and kept, separately, covered and chilled.
Subscribe to Gourmet