These tender, potent little orbs make a splendid Bloody Mary—esque addition to a beach-blanket picnic or a fancy cocktail party, and they tend to disappear in no time flat. Blanching them makes quick work of slipping off their skins.
Tomatoes can be peeled and vodka marinade prepared 1 day ahead and kept separately, chilled.
Recipe information
Total Time
1 3/4 hr
Yield
Makes about 60 hors d'oeuvres
Ingredients
Preparation
Step 1
Cut a small X in bottom of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds. Immediately transfer with a slotted spoon to an ice bath to stop cooking.
Step 2
Drain and peel, transferring to a large shallow dish.
Step 3
Stir together vodka, vinegar, sugar, and zest until sugar has dissolved, then pour over tomatoes, gently tossing to coat. Marinate, chilled, at least 30 minutes and up to 1 hour.
Step 4
Stir together salt and pepper and serve with tomatoes for dipping.
Recipe notes
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