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


  • 1Use 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.
  • 2Add the vodka, hot sauce, and Worcestershire sauce, make sure tomatoes are covered and refrigerate. Let marinate overnight but no longer than 24 hours.
  • 3When 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.
  • 4In another small dish combine the lemon pepper and celery salt.
  • 5Serve 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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