bloody mary tomatoes

★★★★★ 3 Reviews
StillWild avatar
By Donna Graffagnino
from Bayou Country, LA

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

serves 12-20
prep time 30 Min
method No-Cook or Other

Ingredients For bloody mary tomatoes

  • 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
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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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