Bloody Mary Tomatoes Recipe

An edible take on the hangover cure-all

Rachel Saunders started it. We were lucky enough to have the founder of Blue Chair Fruit Company visit our Test Kitchen, and of all the preserves we sampled, the Early Girl Tomato Marmalade captured our imagination the most. Food Editor Rebekah Peppler reflected on ways to incorporate the jam into recipes and couldn't get her mind out of the liquor cabinet. Inspired by the jam's concentrated taste, Peppler created a Bloody Mary-inspired cure to sprinkle over halved plum tomatoes before roasting them. The tomatoes emerge from the oven shriveled and stunning, a preseason warm-up to summer and an ideal accompaniment to scrambled eggs, salad or a BLT. Vodka shooter, optional.

Recipe from the Tasting Table Test Kitchen

Bloody Mary Tomatoes
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Bloody Mary Tomato recipe from the Tasting Table Test Kitchen.
Prep Time
Cook Time
1/4 cups
Total time: 1 hour, 15 minutes
  •  1 tablespoon finely grated fresh horseradish
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon celery salt
  • ½ teaspoon cayenne pepper
  • 2 tablespoons granulated sugar
  • Grapeseed oil or canola oil
  • 10 plum tomatoes, halved lengthwise
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper 
  1. Preheat the oven to 375°. In a medium bowl, use your fingers to rub the horseradish, lemon zest, celery salt and cayenne pepper into the sugar. Add the tomatoes and Worcestershire and toss to coat.
  2. Lightly grease a rimmed baking sheet with grapeseed oil and place the tomatoes, cut-side up, in the pan. Season with salt and pepper. Roast until the tomatoes are tender and shriveled, about 1 hour, and 15 minutes. Cool to room temperature and serve immediately or refrigerate for up to 5 days.
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