Vodka-spiked cherry tomatoes with pepper-salt from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on December 25, 2017

    I had a helper and still this was a LOT of work to peel all of these tiny tomatoes. The marinade is made mostly with vodka so I was surprised (and disappointed, if I am being honest) that these didnt taste boozy at all. I wonder if the fact that the marinade contains no sakt meant it didn't penetrate the tomatoes much. Some reviewers on Epicurious found these to sweet but with the pepper as balance, I did not. Overall fairly tasty but not sure they were worth the effort, even for a special occasion. Maybe one more time with a bit more vodka for that boozy kick to make them taste festive!

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