3 pints firm small red and yellow cherry tomatoes
1/2 cup vodka
3 tablespoons white-wine vinegar
1 tablespoon superfine granulated sugar
1 teaspoon finely grated fresh lemon zest
3 tablespoons kosher salt
1 1/2 tablespoons coarsely ground black pepper
Cut a small X in skin of blossom end of each tomato. Blanch tomatoes, 5 at a time,
in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon
to a bowl of ice and cold water to stop cooking.
Drain and peel, transferring to a large shallow dish.
Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then
pour over tomatoes, gently tossing to coat.
Marinate, covered and chilled, at least 30 minutes and up to 1 hour.
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, covered and chilled.
Makes about 60 hors d'oeuvres.