Spice-Marinated Cherry Tomatoes

1. 1

   Bring large pot of water to a boil, and prepare large bowl of ice water.

2. 2

   Use knife to score small X on each cherry tomato.

3. 3

   Drop tomatoes in boiling water 10 to 15 at a time, blanch 10 to 15 seconds (15 to 20 seconds for grape tomatoes), then transfer to ice water with slotted spoon to stop cooking.

4. 4

   Drain all cooked and cooled tomatoes.

5. 5

   Whisk together oil, vinegar, and garam masala in medium bowl.

6. 6

   Season with salt and pepper, if desired.

7. 7

   Remove tomato peels with fingers over vinaigrette bowl to catch dripping juices, and place peeled tomatoes in bowl.

8. 8

   Add green onions, toss gently to coat, and let stand 30 minutes for flavors to develop.

9. 9

   Serve with toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.