- 700 gms cherry or grape tomatoes
- 2 C crisp white wine
- zest of 1 lemon
- sea salt
Cut a slit through the skin in the bottom of each tomato.
Place tomatoes in a large strainer and lower into boiling water for a minute, until you see the slits widen. Dunk into ice water.
Skin then drain the tomatoes on paper towels.
Place the tomatoes in a medium bowl and add the wine. Cover with cling film and refrigerate overnight.
Place the tomatoes on a white dish, sprinkle with lemon zest and salt. Serve cold.