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