Bloody-Mary-infused cherry tomatoes

16 Oct

cherry tomatoes marinated in vodka

The idea for these delicious little tomato-vodka flavour bombs comes from from the Epicurious website, (via my godmother).

The original marinade involves sugar and vinegar (and is lovely). But as soon as I tried one, my thoughts turned to Bloody Marys.

The original recipe advises marinating the tomatoes for no more than an hour. In my experience, they are just as tasty after a night in the fridge. The perfect chill they eventually acquire adds an element akin to sipping an ice-cold cocktail.

Bloody-Mary-infused cherry tomatoes

  • 1 punnet of cherry tomatoes (about 300g)
  • ¼ cup vodka
  • juice of half a lemon
  • 1 tsp lemon zest
  • a dash of Worcestershire sauce
  • a few drops of Tabasco (or to taste)
  • ½ Tb coarse sea salt
  • ½ Tb coarsely ground black pepper
  1. Score a small “X” into the bottom of each tomato.
  2. Bring a saucepan of water to the boil.
  3. Blanch the tomatoes – a handful at a time – for five seconds, then remove with a slotted spoon and drop into cold water, so they don’t continue to cook.
  4. Peel the skins from the tomatoes and set aside.
  5. In a small bowl, whisk together the vodka, lemon juice, lemon zest, Worcestershire sauce and Tabasco.
  6. Combine the marinade and tomatoes and leave to infuse for at least half an hour.
  7. Stir together the salt and pepper, and serve with the tomatoes for dipping.

4 Responses to “Bloody-Mary-infused cherry tomatoes”

  1. alicia pivaro October 16, 2017 at 8:16 am #

    perfect finger food!!!!

  2. chefkreso October 16, 2017 at 2:41 pm #

    Wow! This is pure inspiration, what an amazing idea, mind blown! 😀

    • Andrea October 16, 2017 at 5:02 pm #

      Thank you!

  3. Megala October 16, 2017 at 4:10 pm #

    Lovely cherry tomatoes !

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