Bloody Mary Tomatoes

Bloody Mary Tomatoes
  • 1 pound cherry tomatoes
  • 2 stalks celery, chopped
  • 8 ounces pitted green olives
  • 1 cup vodka, or as needed
  • 1 pinch celery salt, or to taste


  1. Bring a large pot of lightly salted water to a boil. Add tomatoes and cook uncovered until peels start to break, about 10 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and slip skins off each tomato.
  2. Combine tomatoes, celery, and olives in a bowl; pour in enough vodka to completely cover. Marinate in the refrigerator, 8 hours to overnight. Strain and sprinkle celery salt over tomato mixture.

03/28/2018
Bloody Mary Tomatoes, recipe PT15M PT1H 5 455 calories

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