Tapas tomatoes

Prep Time: 0:15
Cook Time: 0:00
Serves: 0

Ingredients / Shopping List

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

Stir well

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

Check it out!

Any size tomatoes can be skinned and treated to this marinade.

Tomatoes are an excellent source of vitamin C.

Recipe Science

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.