Bloody Mary Tomatoes

30 May

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


  1. 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.
  2. 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.
–Recipe courtesy Tasting Table.
Finished tomatoes:

1 Comment

Posted by on May 30, 2012 in Uncategorized


One response to “Bloody Mary Tomatoes

  1. Leslie

    June 4, 2012 at 3:19 pm

    Ah yes…these were sooo tasty!!


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