8 - 12 cherry tomatoes
1 dessertspoon balsamic vinegar
1 teaspoon soft brown sugar
Freshly ground black pepper
3 tablespoon olive oil
Prep to Cook: Measuring jug, sharp knife, basin, fork, serving dish
1. Prep the tomatoes:
Pour freshly boiling water over the cherry tomatoes. It is really important that the water is freshly boiled as it has to be hot enough to make the tomato skins burst.
Leave for 30 seconds, stab them with a fork. Look for splits in the skin of the tomatoes, catch the skin with your fingernails and lift them off – it should be easy! Discard the skins.
Lift the skins off the tomatoes and put them straight into the serving dish.
2. Prep the marinade:
Mix oil, sugar and vinegar
Add pepper and salt
3. Prep tapas tomatoes:
Pour over the warm tomatoes
Leave to stand
These will keep in the fridge for 2 – 3 days so can be made in advance. Never think you can take a shortcut and leave the skins on, it is the removal of the skin that triggers the absorption of the marinade
Serve with cocktail sticks or little forks
Any size tomatoes can be skinned and treated to this marinade.
Tomatoes are an excellent source of vitamin C.
Cooks Know How: You will know how to skin tomatoes and understand the value of making and using a marinade. You will have better judgment now on how and when to use balsamic vinegar. You will understand the idea of adding low calorie, juicy ‘marinade’ to accompany drier products such as chunks of bread or the tapas bean and chorizo rolls. In this case you can eat the marinade and it will infuse the tomatoes as it stands.
The skins peel off tomatoes due to the cells below the skin reacting to the boiling water. Large tomatoes can be skinned in the same way. Other methods for skinning use a hot gas hob flame and is far from safe.
Try the yellow tomatoes in this recipe as they will have even more impact. Baby tomatoes are easy to grow in a hanging basket or a bucket. This could be the first recipe to inspire a move to grow your own.