Active time: 45 min Start to finish: 1 3/4 hr

Makes about 60 hors d’oeuvres.

INGREDIENTS

  • 3pints firm small red andyellow cherry tomatoes
  • 1/2cup vodka
  • 3tablespoons white-wine vinegar
  • 1tablespoon superfine granulated sugar
  • 1teaspoon finely grated fresh lemon zest
  • 3tablespoons kosher salt
  • 1 1/2tablespoons coarsely ground black pepper

  • DIRECTIONS

    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.