Bloody Mary Bombs!

Several years ago, we decided to have a Theme Thanksgiving. The theme? Booze. Everything we made had copious quantities of alcohol in it. Granted, we haven’t changed our MO too much since then, but we did decide that this year, in honor of our 10th, we would bring back a long-forgotten appetizer from that fateful year. Only, of course, we were going to update it–what started as a harmless, vodka-soaked tomato would now become…

Bloody Mary Bombs!

…THE BLOODY MARY BOMB. All the wallop of a Bloody Mary, in a convenient, bite-sized package!

So I’m off to get this rolling by blanching some cherry tomatoes. Back soon with updates!

7:58 pm: After scoring the tops of several grape tomatoes in preparation for blanching and peeling, I decided that there are too few hours left before the main event to spend the rest of the evening peeling tiny tomatoes. Executive decision: instead, we cut them in half and will lay them out with toothpicks!

8:01 pm: P.S. Bloody Marys just don’t taste right without the tomato–as a result, putting together the marinade for these things was a far greater challenge than I’d anticipated.

8:06 pm: The tomatoes are in the fridge, marinating–a whole bowl full of portable Bloody Marys. Appetizer #1: Check!

Bloody Mary Bombs

2 pints grape tomatoes, cut in half
3/4 c vodka
1 tsp horseradish
1-2 tsp worcestershire sauce
zest of 1 lemon
salt
pepper

1. Mix everything together. Let stand, covered, in the refrigerator, at least overnight. If you’re feeling really enterprising, you can blanch and peel the tomatoes…but let’s face it. Who has the time?

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