My friend Leslie really likes Bloody Marys. We both discovered them several years ago at Zeitgeist, which is famous for their Bloody Mary (amongst other things). Therefore, when I ran across this recipe right before her birthday party, I knew what I had to make! I was a little concerned how people would eat them in a party setting, but as it turns out, tortilla chips make a great conveyance for them. Winning recipe!
- 1 tablespoon finely grated fresh horseradish [I used prepared]
- 1 teaspoon finely grated lemon zest
- ½ teaspoon celery salt
- ½ teaspoon cayenne pepper
- 2 tablespoons granulated sugar
- Grapeseed or canola oil
- 10 plum tomatoes, halved lengthwise
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 375°. In a medium bowl, use your fingers to rub the horseradish, lemon zest, celery salt and cayenne pepper into the sugar. Add the tomatoes and Worcestershire and toss to coat.
- Lightly grease a rimmed baking sheet with grapeseed oil and place the tomatoes, cut-side up, in the pan. Season with salt and pepper. Roast until the tomatoes are tender and shriveled, about 1 hour, and 15 minutes. Cool to room temperature and serve immediately or refrigerate for up to 5 days.