Marinated Cherry Tomatoes
Fire-roasted cherry tomatoes
Marinated tomatoes need to be peeled. Using heat develops flavor, unlike a traditional blanch. Fire-roasting is my preferred method, as it imparts a smokey flavor. You can also use your oven. Once the skin splits, remove the tomatoes. The goal is to remove the skin, not soften the tomato.
1 pint cherry tomatoes
½ t. grapeseed oil
1 chile de arbol
1-2 sprigs rosemary
1 sprig of thyme
1 strip of lemon peel, pith removed
⅓ c. olive oil
¼ t. salt
Blistered Tomatoes:
Rinse and dry tomatoes. Toss with grapeseed oil. The tomatoes should be coated with no excess. (Excess oil will burn and become bitter.)
Fire-roasted method-
Prepare a small fire with food-safe wood. Allow the wood to fully burn down to coals. Spread out into one layer, the size of your pan. Place an 8 or 10-inch cast iron pan on the coals to preheat.
Add the tomatoes to the hot pan. Shake the pan as needed to get even blistering on the tomatoes. Once they have split, remove from heat. (You’ll notice tomato juice beginning to spill out and burn.) Transfer tomatoes to a heat-safe plate and allow to cool.
Oven-roasted method-
Place top rack in the highest position of the oven. Turn on broiler and heat oven to maximum temperature. Transfer oiled tomatoes to a sheet tray and place on top rack of oven, directly under broiler. Shake pan every couple minutes to encourage even blistering. Once tomatoes have split, remove from heat. Allow to cool.
Marinade:
While waiting for the coals or pre-heating the oven, set a small saucepan over medium heat. Add the chile and toast lightly, until fragrant but not charred. Remove from heat and add herbs + lemon peel. Add the olive oil and return to burner over very low heat. (The goal is to infuse flavors. Over-heating will make the oil bitter.) Take the oil off the heat around the same time the tomatoes are done cooking. Allow to cool while you peel tomatoes.
Peeling Tomatoes:
When tomatoes are cool enough to handle, remove skin by sliding your thumb over the split created by blistering. Pull the skin back to the stem and pinch off. If the skin doesn’t come off easily, try refrigerating the tomatoes and peeling when thoroughly chilled.
Add peeled tomatoes to a non-reactive pint container. Layer in chile, herbs and lemon peel from the oil as you add the tomatoes. Top off with infused oil, use a chopstick to gently allow oil to reach the bottom. The tomatoes should be covered by the oil. If you have excess oil, reserve for another use. Cover loosely and refrigerate. Close lid once completely chilled. Marinated tomatoes are best after two days. Use within 10 days.
Marinated cherry tomato + skillet onion socca (chickpea flatbread) with pea tendrils
