- tomato
- salt
- ground black pepper
- distillate to flambé (rum, whisky, tequila, ouzo ...
Instructions
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 2 cm (1/2 inch) shell. Invert onto paper towels to drain.
2. Sprinkle the hole with salt and pepper.
3. Heat the distillate over 50-60 Celsius and pour into tomatoes.
4. Put the tomatoes on plates and light the distillate.
