Black Russian Tomatoes

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 12 black Russian cherry tomatoes
  • 6 medium black Russian tomatoes


Bring a medium saucepan of water to the boil. Place the cherry tomatoes into the boiling water for 5 seconds, then remove and refresh for 1 minute in a bowl of iced water.

Using a small turning knife, peel each cherry tomato without marking the flesh. Cover and set aside at room temperature until needed.

For the medium black Russian tomatoes, cut each in half and carefully remove the seed membranes keeping the seeds intact. Store the seed membranes on a tray until needed. This should be done just before serving so the seeds look bright. Reserve the flesh for the tomato dressing.