I’ve wanted to show this “naked” cherry tomato technique for a while now, and after having something very similar at a Japanese restaurant recently, I decided the time was right. The tomatoes this time of year in Northern California are spectacularly sweet, and there is literally no better way to enjoy them, and that includes eaten raw.Kode 336x280
You really don’t have any idea how tough a cherry tomato skin really is, until it’s not there anymore. With this we get that same sweet/tart explosion of juicy flavor, as the fruit pops in your mouth, but with no skin to distract us. We’re talking pure tomato pleasure.
I used sherry vinegar, since my tomatoes were like candy, but if yours are less stellar, you may want to go with a sweeter vinegar, like rice or balsamic. By the way, I usually go with basil for this, but the shiso they used at the restaurant worked so perfectly, that I decided to go with mint, which has a similar fragrance and sweetness.
I realize that peeling cherry tomatoes may seem tedious, or even ridiculous, and I’m sure there was a time when I felt the exactly same way; but then you try these, and it all makes complete sense. I really hope you give these naked cherry tomatoes a try soon. Enjoy!
Ingredients for 6 "Amuse Bouche" sized portions:
24 perfect cherry tomatoes (3 per portion, plus extra for “quality control”)
a little fresh mint, basil, or shiso
1 tablespoon vinegar
2 tablespoon olive oil
pinch of salt and pepper
course sea salt to finish, optional