The ever popular cherry tomato that's prized, particularly among chefs for its candy-like taste
No matter how you slice them, these savory fruits add an irresistible tang to salads, sauces and salsas.
They're also packed with vitamin-C, potassium, fiber, and lycopene, the pigment that colors them red and fights disease.
Frozen Cherry Tomato Bloody Marys
No Mardi Gras, or any party would be complete without Bloody Marys.
This ice-cold cocktail is always a winner, until the ice melts and dilutes the drink that is.
We've solved the problem by freezing cherry tomatoes and using them instead of ice cubes.
The drink stays chilled, and the tomatoes intensify the zesty flavor.
Serving: 4 to 6
3 pints cherry-tomatoes
2 c. tomato juice
3 Tbs. prepared horseradish
3 Tbs. Worcestershire sauce
1 tsp. celery seed
2 Tbs. fresh lime juice (1 large lime)
2 tsp. pickled jalapenos
1/2 tsp. sea salt
1/2 tsp. cracked black pepper
1 c. chilled premium vodka (optional)
6 baby carrots, cleaned and trimmed
6 radishes, trimmed, with leafy parts intact
6 cherry tomatoes
6 celery stalks
6 fresh asparagus stalks, blanched for 2 minutes, or pickled asparagus spears
6 jumbo shrimp, boiled and peeled (my favorite!)
6 lime wedges
Stem the cherry tomatoes, rinse in cold water and return to the plastic container or net sack they came in (if purchased from a market).
Freeze for at least 3 hours and up to 4 days.
In a large container, combine 2 pints of the frozen tomatoes with the tomato juice, horseradish, Worcestershire sauce, celery seed, lime juice, jalapenos, salt and pepper.
In several batches, pulse in a blender, just until chunky.
Divide the remaining frozen tomatoes among glass tumblers, add 2 to 3 Tbs. of vodka to each, if desired, and fill each with 1 c. of the Bloody Mary mixture; garnish with any of the assorted garnishes.
This is my second favorite way to prepare those little tomatoes.
This is simple enough for a quick and healthy snack or a nice side dish during the summer.
10 cherry, grape, or small heirloom tomatoes
2 tsp. dried oregano
2 tsp. balsamic vinegar
1 Tbs. olive oil
1/4 tsp. sea salt
1 pinch ground black pepper
Halve tomatoes and toss with oregano, oil, vinegar, salt, and pepper.
We like to refridgerate ours for a bit and then enjoy!Tweet
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