Bonus appetizer suggestion!
(makes 64)
2 lbs. cherry or grape tomatoes
6 T. EVOO
1 T. sherry vinegar or white balsamic
1/2 t. garam masala
Kosher* salt and freshly* ground pepper, to taste
4 green onions, finely chopped (1/4 cup)
Bring a large pot of water to a boil, and prepare a large bowl of ice water. Use knife to score small X on each cherry tomato. Drop tomatoes in boiling water for 10-15 seconds.(15-20 secs, if using grape tomatoes), then transfer to ice water with a slotted spoon to stop cooking. Drain all cooked and cooled tomatoes. Whisk together oil, vinegar, and garam masala in a med. bowl. Season with S&P. Remove tomato peels with fingers over vinaigrette bowl to catch dripping juices (discard peels), and place peeled toms. in bowl. Add green onions, toss gently to coat, and let stand 30 mins. for flavors to develop. Serve with toothpicks.
Jump for joy today!!
Love,
MM
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