Boozy Bloody Mary Tomato Bombs
Tomato season is here! Hooray! And if your garden is anything like mine, there’s always an abundance of those little cherry tomatoes.
Those little guys are so fresh and yummy, that it seems like a shame to squeeze them into juice. But on the other hand, if you don’t juice them, how are you going to make all those tomato-based cocktails, like the classic Bloody Mary?
Here’s how: you make Bloody Mary Tomato Bombs. So instead of putting tomato juice in your cocktail, you put the cocktail in the tomato.
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All you have to do to the tomatoes themselves is poke some teeny-weeny holes in them with a toothpick —just big enough to let the liquor soak in. Then you let them steep in vodka, spiced up with Worcestershire sauce and Frank’s Hot Sauce. Using a flavored vodka, like cucumber or pepper, perks them up even more!
Let them soak up that lovely, spicy mixture, and then serve them with a lemon-pepper-celery dipping salt. Pop one of those in your mouth, and BOOM! All the flavor of a Bloody Mary in one juicy little tomato.
Oh, and if you’re still craving the regular, liquid kind of Bloody Mary, save the vodka you soaked the tomatoes in…it will take your Bloodies to the next level.
Boozy Bloody Mary Tomato Bombs
- 1 pint of cherry tomatoes (grape tomatoes also work well)
- 1 cup vodka (regular, cucumber or pepper flavored)
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons Franks hot sauce
- Dipping salt:
- 2 Tablespoons lemon pepper seasoning salt
- 2 teaspoons celery salt
- Poke a couple small holes into each cherry tomato with a toothpick. Place them in a sealable jar. In a small bowl, mix together vodka, hot sauce, and Worcestershire sauce. Pour over tomatoes and seal. Place in refrigerator and let marinate for at least 2 hours and up to overnight.
- When ready to serve, mix together lemon pepper seasoning and celery salt in a small dipping dish. Drain tomatoes and place with dipping salt and toothpicks. (Remember to save that vodka for a killer bloody mary!)
Boozy Bloody Mary Tomato Bombs
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Ingredients
- 1 pint of cherry tomatoes grape tomatoes also work well
- 1 cup vodka regular, cucumber or pepper flavored
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons Franks hot sauce
- Dipping salt:
- 2 Tablespoons lemon pepper seasoning salt
- 2 teaspoons celery salt
Instructions
- Poke a couple small holes into each cherry tomato with a toothpick. Place them in a sealable jar. In a small bowl, mix together vodka, hot sauce, and Worcestershire sauce. Pour over tomatoes and seal. Place in refrigerator and let marinate for at least 2 hours and up to over night.
- When ready to serve, mix together lemon pepper seasoning and celery salt in a small dipping dish. Drain tomatoes and place with dipping salt and toothpicks. (Remember to save that vodka for a killer bloody mary!)
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This is one exciting recipe! I love tomatoes but you added a twist to it, I’ll just have to wait for the cherry tomatoes in my garden to ripen. Thanks
Love, love, love! Tried them, loved them.
Awesome! I love them too 🙂
Interested in trying these, but wondering if you have tried storing them for any length of time? A week maybe? Looking for new and interesting ways to use up the 500 lbs of cherry tomatoes a friend gave me! NO not really that many…but a lot.
Looking for the same answer. What is the shelf life?
I wouldn’t keep them longer than a day or two. They get a little odd looking. Color changes and skin gets slimey. If you have a vacuum sealer, they only need to marinate for 15 minutes or so. Leftovers always get made into penne alla vodka at my house. If there are leftovers. Also, if you buy them on the vine you don’t even have to poke holes in them.
They will naturally absorb the vodka overnight through their stem in a ziplock bag filed with vodka. It makes a nice presentation to have them in bunches still on the vine. At cocktail parties I serve them on a platter, still on the vine, atop a bed of rock salt.
Ok, so here’s my question; if they can absorb the alcohol through the stems… might I be able (if I could figure out a way . .) To soak the stems and not the tomatoes themselves for a longer shelf life? Just curious. .
After making this (Tomato Bombs) recipe, is it possible to can them for a longer shelf-life?