This is why we love weekends.
that had me completely captivated. I made them that August. That was the first time I'd ever blanched a cherry tomato in my life and it was kind of fussy. But they were fun to make, and even more fun to eat, and starred as a crowd-pleasing, conversation-starting cherry tomato appetizer at a dinner party of mine that August. It's a simple concept really: all the things you love about a Bloody Mary , in bite-size form.
Thing is, I had totally forgotten about those 2009 vodka-spiked cherry tomatoes until somehow they came up in a conversation recently and I've decided it's time to make them again, eight years later. Maybe there are no new ideas—just new moments to remember old things. Turns out I'm faster attomatoes now, but it's still a little bit of a process.
Once the tomatoes are peeled, you toss them in a mixture of vodka, vinegar, sugar, and lemon zest and let them soak it all in for about an hour. Then you drain the tomatoes (any leftover vodka is delicious in a real
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