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| Our favorite beefsteak heirlooms are coming in finally--Moskvitch! Hot peppers coming in, too. Jalapenos pictured here while Black Hungarians getting packed in shares as I type this... |
- Below is an idea for entertaining and good directions for blanching in general. If you blanch and peel tomatoes, they are ready for freezing or marinating. I remember a few people did this particular recipe last year with our cherry tomatoes and loved it. A virgin variation can be pretty yummy, too.
- Adapted from epicurious.com
Vodka-infused Cherry Tomatoes
Ingredients- your bag of mixed cherry 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
Cut a small X in the bottom of each tomato.
Blanch tomatoes, 5 at a time, in a saucepan of boiling water for 3 seconds.
Immediately transfer with a slotted spoon to an ice bath to stop cooking.
Drain and rub off skins, transferring to a large shallow dish.
Combine vodka, vinegar, sugar and zest until sugar has dissolved. Pour over tomatoes, gently tossing to coat. Marinate in the fridge for 30 minutes to an hour. Stir together salt and pepper and serve with tomatoes for dipping. Yes!
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| This is just one example of the type of insanity out here on the farm. |
