Bloody Mary cherry tomatoes

These spicy, boozy tomatoes from home cooks Patricia and Paul Walsh make a great party nibble
Bloody Mary cherry tomatoes
  • Rating:
  • Serves: makes 40-50 tomatoes
  • Prep Time: 5 minutes plus 2 days infusing
  • Effort: easy


  • 500 g cherry tomatoes
  • 500 ml vodka
  • 1 splashes sherry
  • 1 splashes Worcestershire sauce
  • 1 splashes tabasco
  • 1 tsp grated horseradish, (optional)
  • 4-5 sprigs thyme
  • sea salt, to serve

Tips and Suggestions

Try making it with out adding the salt. There are plenty of ways to add flavour to food without the need for salt and this recipe contains lots of other different flavours. For more information on healthy eating see


1. Prick the cherry tomatoes in several places with a clean needle and put them into a non-metallic bowl.

2. Mix all the remaining Bloody Mary ingredients together, apart from the salt, and pour over the tomatoes. Cover and transfer to the fridge for at least 2 days.

3. Remove from the fridge and bring to room temperature.

4. Serve with sea salt for dipping.

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