Active Time

　　45 min

　　Total Time

　　1 3/4 hr

　　These tender, potent little orbs make a splendid Bloody Mary—esque addition to a beach-blanket picnic or a fancy cocktail party, and they tend to disappear in no time flat. Blanching them makes quick work of slipping off their skins.

　　

Ingredients

Makes about 60 hors d'oeuvres

　　3 pints firm small mixed cherry and grape tomatoes

　　1/2 cup vodka

　　3 tablespoons white-wine vinegar

　　1 tablespoon superfine granulated sugar

　　1 teaspoon grated lemon zest

　　3 tablespoons kosher salt

　　1 1/2 tablespoons coarsely ground black pepper

　　

Step 1

Cut a small X in bottom of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds. Immediately transfer with a slotted spoon to an ice bath to stop cooking.

　　

Step 2

Drain and peel, transferring to a large shallow dish.

　　

Step 3

Stir together vodka, vinegar, sugar, and zest until sugar has dissolved, then pour over tomatoes, gently tossing to coat. Marinate, chilled, at least 30 minutes and up to 1 hour.

　　

Step 4

Stir together salt and pepper and serve with tomatoes for dipping.

　　Cooks' note:

　　Tomatoes can be peeled and vodka marinade prepared 1 day ahead and kept separately, chilled.