Prepare a bowl of ice water. Bring a large pot of water to a boil and blanch the tomatoes for about 20 seconds to make them easier to peel. Quickly transfer to the ice water bath to prevent them from cooking and then use a paring knife to peel the tomatoes.
Toss the peeled cherry tomatoes with the salt, vin cotto, olive oil and red wine vinegar and let them marinate for at least 1 hour or up to overnight (in the refrigerator).
When you're ready to serve them, drain the mozzarella and wrap a basil leaf around each ball of mozzarella. Skewer a marinated tomato and then skewer the basil-wrapped mozzarella.
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