10 May, 2012

Bloody Mary Roasted Tomatoes | Tasting Table

Inspired by the concentrated taste of Rachel Saunders' Early Girl Tomato Marmalade, Food Editor Rebekah Peppler created a Bloody Mary-inspired cure to sprinkle over halved plum tomatoes before roasting them. ~Tasting Table


Bloody Mary Roasted Tomatoes ingredients
Makes about 1.25 cups, or about 4 servings
1 Tbsp finely grated fresh horseradish
1 tsp finely grated lemon zest
1/2 tsp celery salt
1/2 tsp cayenne pepper
2 Tbsp granulated sugar
Grapeseed or canola oil
10 plum tomatoes, halved lengthwise
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

For serving
BLT sandwiches
Fresh pizza
Salad
Scrambled eggs



Bloody Mary Roasted Tomatoes Directions
Preheat the oven to 375°F. 

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.

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 one (1) hour and fifteen (15) minutes. 

Cool to room temperature and serve immediately or refrigerate for up to five (5) days.


Bloody Mary Roasted Tomatoes Notes
  • Look for kitchen tool for grating horseradish more easily than a box grater. 

  • These tomatoes are delicious and not as spicy as one might expect after tasting the seasoning blend before cooking.  (06/30/2012)

  • Terrific on pizza.


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Index
Bloody Mary Tomatoes
Tomatoes, Bloody Mary


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