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How to make Drunken heirloom tomatoes with herb salt

Yield = 4
Prep time: 2:15
Cook time: 0:30
Total time: 2:45

Ingredients

  • 400g heirloom tomatoes (such as green zebra, ox heart, yellow and kumato)
  • 1 cup (250ml) dry white wine
  • 1/3 cup (80ml) white wine vinegar
  • 2 tablespoons caster sugar
  • 2 teaspoons lemon zest
  • 1/2 cup (110g) sea salt
  • 2 tablespoons chopped coarse herb leaves (such as rosemary, thyme and lemon thyme)
  • Olive oil, to drizzle

Method

  • Step 1 Cut a cross in the base of the tomatoes.
  • Step 2 Blanch in a large pan of boiling water for 20 seconds, then plunge into a bowl of iced water for 30 seconds. Peel immediately.
  • Step 3 Combine wine, vinegar, sugar and zest in a bowl, stirring to dissolve sugar. Season well, then add tomatoes and stand at room temperature for 2-3 hours to marinate.
  • Step 4 Meanwhile, finely grind salt and herbs in a mortar and pestle or spice grinder. (To keep remaining herb salt, dry out in a 150°C oven for 30 minutes, then store in an airtight container for up to 6 months).
  • Step 5 Drain tomatoes, then drizzle with oil, then serve with herb salt for dipping.