Tomatoes

• 1 kg (2 lbs.) cherry tomatoes, assorted sizes and colors.
• Olive oil
• Maldon sea salt

Pick off the green stems of the cherry tomatoes. Blanch the tomatoes in boiling water in small batches, about 10 at a time, for exactly 10 seconds and plunge into ice water immediately. Peel the tomatoes and keep whole. Place the tomatoes in a shallow pan and season with extra virgin olive oil. Make sure to coat the entire surface of the tomatoes.