Lemon-Vodka Cherry Tomatoes with Dill

1. 1

   Cut a small shallow X in stem end of each tomato and have ready a bowl of ice and cold water.

2. 2

   In a saucepan of boiling water blanch tomatoes, 3 at a time, 2 to 3 seconds and immediately transfer with a slotted spoon to ice water to stop cooking.

3. 3

   (Tomatoes should still be firm, but skins should slip off easily.)

4. 4

   In a bowl stir together vodka, vinegar, and sugar until sugar is dissolved.

5. 5

   Peel tomatoes and add to vodka mixture with dill, pepper, and salt to taste, tossing gently.

6. 6

   Marinate tomatoes, covered and chilled, at least 30 minutes and up to 1 hour.

7. 7

   With a citrus zester cut 2 tablespoons zest in strips from lemon.

8. 8

   (Alternatively, cut a 3- by 1-inch piece zest from lemon with a vegetable peeler and cut crosswise into thin strips.)

9. 9

   Just before serving, gently toss tomatoes with a rubber spatula and sprinkle with zest.

10. 10

    Serve tomatoes with small forks or wooden picks.

* Per serving · 4 servings · Values may vary.

No additional tips available.