Calamansi Spiked Tomatoes

Calamansi Spiked Tomatoes

This is a big party hit -- something that everyone likes that is elegant and easy.

3 cups of Grape or Cherry Tomatoes

1 cup of Spirits & Spice Vodka

1/3 cup of Spirits & Spice Calamansi Balsamic Vinegar

3 Tbsp. Sugar

  1. I like to use a combination of red and yellow grape tomatoes if I can find the yellow tomatoes for a contrast in colors. 
  1. Taking a sharp paring knife, cut a small "X" shape at the bottom of each tomato -- opposite where the stem is.  In a large saucepan, bring salted water to a rolling boil.  Blanch the tomatoes by placing them in the boiling water for 5 seconds and then removing them to an ice bath.  You should do this in batches of 10 or less at a time to make sure you don't end up cooking --instead of blanching -- the tomatoes. 
  1. Remove the tomatoes from the ice bath and then peel each of them using the edges of the "X" that you made in the bottom of the tomatoes as "pull tabs" to peel the skin off. 
  1. Marinate the tomatoes in the Vodka, Calamansi and sugar for at least 4 hours.  Use a slotted spoon to remove the tomatoes from the marinade when ready to serve.  Serve in a dish with toothpicks for snacking. 
  1. Serves 12.  Enjoy!

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