Directions

1. Bring a medium pot of water to a boil and set up a small ice bath. In the meantime, remove the stems from the tomatoes and lightly score an ‘X’ on the backs with a paring knife.

2. Drop tomatoes into boiling water for 30 seconds, then transfer immediately to the ice bath. Once the tomatoes have cooled off, peel off the skin and slice into thick rounds.

3. Lightly season tomatoes with Chef’s Best Friend mix, then drizzle with both olive oil and sherry vinegar. Finish with chives and serve immediately.