How To Make Bloody Mary Cherry Tomatoes
These infused cherry tomatoes are juicy little veggies packed with your usual Bloody Mary cocktail flavor of spicy, tangy, and savory all at once.
With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl
By hand, or in a food processor with knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl.
Finely chop the onion, then add to the beefsteak tomatoes. Stir in salt, then let stand 5 minutes.
Strain the mixture through a fine sieve, pressing hard on the solids and should yield about 2 cups of liquid. Discard solids.
Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal ½ cup.
Gently stir the tomato water, lemon zest, lemon juice, and remaining ingredients into the cherry tomatoes.
Cover and refrigerate, keeping tomatoes submerged in liquid for at least 3 days or up to 1 week.
Spear each tomato with a toothpick or wooden skewer. Put some of the liquid in a glass bowl or vase; place tomatoes in the liquid.
Serve with margarita dipping salt on the side, and enjoy!
- Calories: 234.45kcal
- Fat: 0.86g
- Saturated Fat: 0.15g
- Monounsaturated Fat: 0.12g
- Polyunsaturated Fat: 0.32g
- Carbohydrates: 24.85g
- Fiber: 6.23g
- Sugar: 13.53g
- Protein: 3.85g
- Sodium: 1093.49mg
- Calcium: 67.86mg
- Potassium: 898.15mg
- Iron: 1.67mg
- Vitamin A: 123.79µg
- Vitamin C: 72.43mg
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