Bloody Mary Tomatoes

Donna Graffagnino


I made these for a party and people just couldn't stop eating them. Delicious and so easy!

Images borrowed from internet.


★★★★★ 3 votes

30 Min
No-Cook or Other


  • 1 pt
    red or yellow grape tomatoes
  • 2 Tbsp
    hot pepper sauce (tobasco)
  • 1 c
    vodka or everclear (depending on how adventurous you are)
  • 2 Tbsp
    worcestershire sauce (lea & perrin)
  • 2 Tbsp
    lemon pepper
  • 2 Tbsp
    celery salt
  • ·
    celery chunks

How to Make Bloody Mary Tomatoes


  1. Use a toothpick to poke 4 holes in each grape tomato. Put them into a jar or shallow bowl that can be covered while the tomatoes marinate.
  2. Add the vodka, hot sauce, and Worcestershire sauce, make sure tomatoes are covered and refrigerate. Let marinate overnight but no longer than 24 hours.
  3. When ready to serve, remove the tomatoes from the liquid and put into a serving bowl, leave just a little liquid in the bottom to keep the tomatoes slightly moist on the bottom.
  4. In another small dish combine the lemon pepper and celery salt.
  5. Serve with toothpicks and celery. Dip the tomatoes into the salt mixture. Enjoy!

    I recommend doubling this recipe because they will be gone in a flash!

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