Drunken Tomatobloody Mary Recipes

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DRUNKEN TOMATO/BLOODY MARY

These tomatoes are really good as an appetizer, but I wasn't sure what to do with the vodka once all of the vegetables were gone. You can really use it in any Bloody Mary recipe, but this is my dad's and although I've always had it sans alcohol, the flavored vodka gives it a nice garlicky fresh taste! P.S. These Bloody Marys are HOT!

Provided by KRB7155

Categories     Beverages

Time 2h5m

Yield 3-5 jars, one bloody mary

Number Of Ingredients 16



Drunken Tomato/Bloody Mary image

Steps:

  • In the bottom of each container place 1-2 cloves of garlic and a sprig of cilantro along with 5-6 olives and some slices of pepper.
  • With a bamboo skewer or knife poke holes in the end of the tomatoes and pack as many into the container as possible leaving a 1/2 inch breathing room on the top of the containers.
  • Just cover the tomato mixture with vodka and let stand in refrigerator for at least 2 hours.
  • BLOODY MARY - makes one glass: 6-12 shakes of Tabasco (I like it hot), 6-12 shakes hot sauce, 2 teaspoons pickle juice, 2 teaspoons pepper juice, 4-5 shakes Worcestershire sauce, dill, celery salt, salt and pepper to taste. Fill glass with V-8 and enjoy!

Nutrition Facts :

cherries or grape tomatoes
pimento stuffed olive
banana pepper, sliced
cilantro
fresh garlic
any type vodka (sometimes pepper flavored is too strong)
Tabasco sauce
hot sauce (I use Louisiana)
banana pepper, juice (if it's on hand)
pickle juice
dill
celery salt
salt
pepper
v 8 vegetable juice or tomato juice
Worcestershire sauce

BLOODY MARY TOMATO SALAD

This recipe taken from our local township Advance Newspaper. Serving amounts are a total guess and the cooking time is the chilling time.

Provided by CoffeeB

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11



Bloody Mary Tomato Salad image

Steps:

  • In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
  • Add tomatoes, celery, and zucchini and toss to combine.
  • Cover and refrigerate 2 hours.
  • To serve, toss again to coat with dressing.

Nutrition Facts : Calories 86, Fat 5.1, SaturatedFat 0.7, Sodium 282.8, Carbohydrate 9.8, Fiber 3.1, Sugar 6.6, Protein 2.2

2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons vodka (optional)
1 tablespoon lemon juice
1 1/2 teaspoons hot pepper sauce (I use Frank's)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 pints tomatoes (cherry or grape, cut in 1/2) or 3 pints tomatoes (cut into chunks)
4 stalks celery, cut into 1/4 inch slices
1 zucchini, cut into 1/4 inch slices

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