Bloody Mary Tomatoes
These look quite deceptive – I mean, what harm is there in a bowl of little tomatoes? But once swallowed, never forgotten! All the kick of a bloody Mary in one bite. Don’t forget you need to start this two days in advance.
|9 oz (250 g) baby plum tomatoes (or cherry tomatoes), stalks removed|
|7 fl oz (200 ml) vodka|
|1 tablespoon sherry|
|1 tablespoon Worcestershire sauce|
|a few drops Tabasco sauce|
|1/2 teaspoon celery salt|
|1 teaspoon celery salt|
|1/4 teaspoon cayenne pepper|
|2 tablespoons sea salt|
|Oven temperatures and Conversions|
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|You will also need a small lidded plastic box.|
This recipe is taken from How to Cook Book Three.
All you do is score a little cross on the base of each tomato, then place them in the plastic box cross-side up. Then whisk together the vodka, sherry, Worcestershire sauce, Tabasco and celery salt, and spoon it over them.
Put the lid on the box and leave it in the fridge to allow the tomatoes to marinate for two days.
Before serving, drain the tomatoes and let them come back to room temperature. (You can keep any leftover marinade to use as a base for future batches.)
Mix the two types of salt and cayenne pepper together. Arrange the tomatoes on a plate with a bowl containing the salt mixture and invite your guests to dip in a tomato before eating.
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A spicy low-fat soup that has a lovely kick of Tabasco and balsamic to complement the tomatoes. You can even add a shot of vodka if you've a mind to!
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