Bloody Mary Tomatoes

This recipe is from Delia's Complete How to Cook.

Bloody Mary Tomatoes: Right image

These look quite deceptive – I mean, what harm is there in a bowl of little tomatoes? But once swallowed, never forgotten! All the kick of a bloody Mary in one bite. Don’t forget you need to start this two days in advance.

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Method

All you do is score a little cross on the base of each tomato, then place them in the plastic box cross-side up.

Then whisk together the vodka, sherry, Worcestershire sauce, Tabasco and celery salt, and spoon it over them. Put the lid on the box 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.