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
- Score a small “X” into the bottom of each tomato.
- Bring a saucepan of water to the boil.
- 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.
- Peel the skins from the tomatoes and set aside.
- In a small bowl, whisk together the vodka, lemon juice, lemon zest, Worcestershire sauce and Tabasco.
- Combine the marinade and tomatoes and leave to infuse for at least half an hour.
- Stir together the salt and pepper, and serve with the tomatoes for dipping.
Ten More Bites 
perfect finger food!!!!
Wow! This is pure inspiration, what an amazing idea, mind blown! 😀
Thank you!
Lovely cherry tomatoes !
Thank you for the credit😊 and I like your tweaks on the original recipe. They are worth every bit of the time spent skinning this little rascals.
You are welcome — they are delicious both ways, and a hit whenever I serve them.
These are fabulous. I did mine with celery salt for dipping instead of the S&P.
I like that finesse — will try it next time myself 🙂