At the base of the cherry tomatoes, make a small X-shaped cut. Add tomatoes into a pot of boiling water briefly for 15 seconds. Remove and shock the tomatoes in ice water. Gently peel the skin when cooled.
Whisk all the ingredients for the vinegar mixture together.
Put peeled tomatoes together with the vinegar mixture in a resealable bag. Remove any air from the bag, seal and refrigerate for at least 2 hours or overnight.
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