Bloody Mary Tomatoes

An easy cocktail party nibble when cherry tomatoes are in season.  They look quite deceptive, a colorful bowl of cherry tomatoes - but each one has the kick of a Bloody Mary in one small bite.  They need to be started two days in advance to marinate but are incredibly easy to do.  Any leftovers can be made into a real Bloody Mary the next morning with a quick whiz whiz in the blender and some added tomato juice.  Any flavored vodka left can also be used as the base for another batch.

INGREDIENTS

• 1 lb cherry tomatoes
• 2 cups vodka
• 1 tablespoon sherry
• 1 tablespoon Worcestershire sauce
• few splashes tabasco (or a hot pepper halved, deseeded and placed in marinade)
• 1 teaspoon grated horseradish, (optional)
• 4-5 sprigs thyme

TO SERVE

• 4 tablespoons sea salt 
• 2 teaspoons celery salt
• 1/4 teaspoon cayenne pepper

METHOD
All you do is prick the tomatoes all over with a wooden skewer or clean needle and place them in a container.  Whisk together the vodka, sherry, Worcestershire sauce, Tabasco and celery salt and horseradish, spoon it over them and toss in the sprigs of thyme. 

Cover the bowl and leave it in the fridge to allow the tomatoes to marinate for two days. 

Before serving, drain the tomatoes and let them come back to room temperature. (You can keep any leftover marinade to use as a base for future batches.) 

Mix the two types of salt and cayenne pepper together. Arrange the tomatoes on a plate with a bowl containing the salt mixture and invite your guests to dip in a tomato before eating.

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