Email to Cat      

Vodka-Spiked Cherry Tomatoes

Source of Recipe


The Apple Farm Cooking School






List of Ingredients



• 3 pint baskets firm cherry tomatoes of mixed colors (Sungold has great flavor)
  
• 1/2 cup vodka
  
• 1/4 cup balsamic vinegar
  
• 1 tsp finely grated lemon zest
  
• Kosher or sea salt
  
• Coarsely ground pepper for dipping (see note)
  






Instructions



1. Bring a large pot of water to a boil. Place tomatoes in a strainer with a handle and dip into the boiling water for 3 seconds.
   
   
2. Transfer the tomatoes to a large bowl of ice water to cool, then pat dry. Peel tomatoes (skin should slip off easily).
   
   
3. In a small bowl, whisk together vodka, vinegar, lemon zest, and salt and pepper to taste. Pour over the tomatoes. Refrigerate for at least 30 minutes, or up to 1 hour. Serve chilled or at room temperature, with salt and pepper for dipping. For fun, serve in martini glasses.
   
   Makes 6 to 8 appetizer servings.
   
   ------------------------------
   
   NOTE:
   One option is to toast whole peppercorns in a dry skillet over medium heat. Toast until fragrant, shaking the pan to keep them from scorching. Grind them coarsely.