|
2 cups (500 mL) cherry or grape tomatoes
1/2 cup (125 mL) vodka
1/2 tsp (2 mL) red pepper flakes
1 strip of lemon rind
3 tbsp (45 mL) Windsor Half Salt
1 tbsp (15 mL) coarsely ground black pepper
Preparation
Using a wooden pick or skewer, pierce each tomato 6 times; place in single layer in a shallow bowl. Add vodka, red pepper flakes and lemon rind. Let stand, covered, for at least 4 hours or over-night. Occasionally, gently stir. In a small bowl, stir together salt and pepper. Discard lemon rind. Drain tomatoes; serve with seasoned salt for dipping.
Makes 2 cups (500 mL)
|
