Tipsy Tomatoes

12:41 am on 9 December 2006


  • 700 gms cherry or grape tomatoes
  • 2 C crisp white wine
  • zest of 1 lemon
  • sea salt


Cut a slit through the skin in the bottom of each tomato.

Place tomatoes in a large strainer and lower into boiling water for a minute, until you see the slits widen. Dunk into ice water.

Skin then drain the tomatoes on paper towels.

Place the tomatoes in a medium bowl and add the wine. Cover with cling film and refrigerate overnight.

Place the tomatoes on a white dish, sprinkle with lemon zest and salt. Serve cold.

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