Our weekly feature, Invite Eight normally offers a dinner party recipe as a great excuse to get together and share our lives. Since these hard times are getting tougher, we might as well drink our dinner. This week, guest chef Tara Thomas delivers something appropriate.

Bloody Mary Cherries offer a novel and intoxicating hors d’oeuvre. Perfect for a picnic in the park.

3 Pints Firm, Small Mixed Heirloom Cherry Tomatoes
4 Ounces Blue Ice Vodka
3 Tablespoons White Wine Vinegar of an Excellent Quality
1 Tablespoon White Sugar
1 Teaspoon Grated Lemon Zest
3 Tablespoons Maldon’s Smoked Sea Salt
1+1/2 Tablespoons Coarsely Ground Black Pepper

Cut a small x in the bottom of each tomato.
Blanch tomatoes, in small batches in a pot of boiling water for approximately 5 seconds.
Immediately, with a slotted spoon, transfer tomatoes to an ice bath to halt cooking.
Drain the tomatoes, and peel their skins.
Transfer to a large shallow dish, such as a pie plate.
Set aside.

In a small bowl, place Sugar and Lemon Zest
Add Vodka and Vinegar
Stir until Sugar has dissolved
Pour over the Tomatoes
Toss gently to coat

Marinate. Chill for at least 30 minutes or up to a few hours.

Mix Sea Salt and Pepper together.
Set aside.

Serve Tomatoes adjacent to Salt mixture for dipping.

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TARA THOMAS is the owner and chef of TRAXX Restaurant located at the historic Union Station in Los Angeles. She has two Lakeland Terriers, one of which is pictured below. She will be galled when she sees this.