BLOODY MARY TOMATOES

Bloody Mary Tomatoes image

Provided by Donna Graffagnino @StillWild

Number Of Ingredients 7

1 pint(s) red or yellow grape tomatoes
2 tablespoon(s) hot pepper sauce (tobasco)
1 cup(s) vodka or everclear (depending on how adventurous you are)
2 tablespoon(s) worcestershire sauce (lea & perrin)
2 tablespoon(s) lemon pepper
2 tablespoon(s) celery salt
- celery chunks

Steps:

Use a toothpick to poke 4 holes in each grape tomato. Put them into a jar or shallow bowl that can be covered while the tomatoes marinate.
Add the vodka, hot sauce, and Worcestershire sauce, make sure tomatoes are covered and refrigerate. Let marinate overnight but no longer than 24 hours.
When ready to serve, remove the tomatoes from the liquid and put into a serving bowl, leave just a little liquid in the bottom to keep the tomatoes slightly moist on the bottom.
In another small dish combine the lemon pepper and celery salt.
Serve with toothpicks and celery. Dip the tomatoes into the salt mixture. Enjoy! I recommend doubling this recipe because they will be gone in a flash!