I wanted to try this technique after having similar skinless cherry tomatoes at a Japanese restaurant. Cherry tomato skins can sometimes be tough, and you really don't notice that until it's not there anymore. Choose the most perfect tomatoes you can find for this recipe.

Recipe Summary

prep:
15 mins
cook:
1 min
additional:
39 mins
total:
55 mins
Servings:
6
Yield:
6 "Amuse Bouche" sized portions
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut small, shallow X on the bottom of each tomato. Remove any stems. Place some ice cubes in a bowl of water.

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  • Bring a pot of water to a boil over medium-high heat. Add tomatoes and stir them gently until skin begins to peel back from Xs, about 10 to 20 seconds. Immediately transfer tomatoes to ice water with a slotted spoon.

  • Gently peel off skins and place "naked" tomatoes in a bowl.

  • Place mint leaves in a small bowl. Add vinegar, olive oil, cayenne pepper, salt and pepper. Mix until well blended, bruising the mint leaves to release the flavor. Drizzle over tomatoes. Cover and refrigerate until thoroughly chilled, 30 to 60 minutes. About halfway through chilling, gently stir to coat tomatoes in dressing.

  • Drizzle with a few drops of sherry vinegar and olive oil, if desired. Serve drizzled with dressing and a sprinkle of sea salt.

Nutrition Facts

55 calories; protein 0.6g; carbohydrates 3.2g; fat 4.7g; sodium 73mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2020
Let me start by saying that my ingredients weren’t of the highest quality (tomatoes not in season and lacking that homegrown punch). I also forgot to grab fresh mint at the grocery and used (gasp) dried mint that I crushed, hoping to release a hint of flavor. Even so, I LOVED this. I can’t wait to try this again with higher quality ingredients. Other than that, I wouldn’t change a thing. Thanks for another great recipe, Chef John! You have yet to disappoint! Read More
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2020
Let me start by saying that my ingredients weren’t of the highest quality (tomatoes not in season and lacking that homegrown punch). I also forgot to grab fresh mint at the grocery and used (gasp) dried mint that I crushed, hoping to release a hint of flavor. Even so, I LOVED this. I can’t wait to try this again with higher quality ingredients. Other than that, I wouldn’t change a thing. Thanks for another great recipe, Chef John! You have yet to disappoint! Read More
(3)
Rating: 5 stars
09/05/2019
So simple but incredibly fresh and delicious. It’s a great way to use all the cherry tomatoes in the garden. I wonder if these could be canned... Read More
(1)
Rating: 5 stars
03/18/2019
Since I don't care for mint I replaced it with cilantro. Yummy! Read More
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Rating: 4 stars
06/27/2018
Followed the recipe and served it to fellow foodies to excellent reviews. Will definitely make again. Read More
Rating: 4 stars
11/17/2017
Removing the skins really made the flavors pop! I served it with a roasted pork sirloin spinach and pasta. It was really refreshing guests loved it and I will definitely make it again. Read More
Rating: 5 stars
04/15/2020
Since I didn’t have mint OR sherry vinegar I can’t rate it as is. But I had tomatoes on their last legs so mixed with good quality oil, balsamic vinegar and crushed basil. Still fabulous! Read More
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