Method

• 1.
  Cut a small cross in the base of the tomatoes.
• 2.
  Blanch in a large pan of boiling water for 20 seconds, then plunge into a bowl of iced water for 30 seconds. Peel immediately.
• 3.
  Combine wine, vinegar, sugar and zest in a bowl, stirring to dissolve sugar. Season well, then add tomatoes and stand at room temperature for 2-3 hours to marinate.
• 4.
  Meanwhile, finely grind salt and herbs in a mortar and pestle or spice grinder. (To keep remaining herb salt, dry out in a 150°C oven for 30 minutes, then store in an airtight container for up to 6 months).
• 5.
  Drain tomatoes, then drizzle with oil. Serve with herb salt for dipping.