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.