If you haven’t read the Summer Salts article in our latest issue of the magazine, you might want to pick up a copy. We caught up with Vom Fass owner, Kim Weiss, to get the salty scoop. Who knew there were so many different types of salts out there, and when to use each of them in which recipes. Here is a simple and easy cherry tomato recipe, kicked up a notch, that is perfect for summer. These fun, colorful rounds of juicy sweetness are the perfect vehicle for a variety of salts that can all be found at Vom Fass. We will post more recipes showing how to use these salts in the coming weeks.
Calamansi-Spiked Tomatoes
Ingredients
- 3 cups grape or cherry tomatoes (use a combination of red and yellow grape
- tomatoes for a contrast in colors)
- 1 cup Yahara Bay Vodka
- 1/3 cup Waldburg Balsam Calamansi
- 3 tablespoons sugar
- Black Hawaiian sea salt
Instructions
- Taking a sharp paring knife, cut a small X shape at the bottom of each tomato, opposite where the stem is.
- In a large saucepan, bring salted water to a rolling boil. Blanch the tomatoes by placing them in the boiling water for 5 seconds and then moving them to an ice bath. Do this in batches of 10 or fewer at a time to make sure you don’t end up cooking — instead of blanching — the tomatoes.
- Remove the tomatoes from the ice bath and then peel each of them using the edges of the X that you made in the bottom of the tomatoes as pull tabs to peel the skin off.
- Marinate the tomatoes in the vodka, calamansi and sugar for at least four hours. Use a slotted spoon to remove the tomatoes from the marinade when ready to serve.
- Serve in a dish with toothpicks available so that your guests can pick them up, and then offer them exotic salts and peppers to dip them in. Options include basil citrus salt, black Hawaiian sea salt, garlic pepper and orange pepper.
