These tomato bites are DA BOMB!
Tomato season is here! Hooray! And if your garden is anything like mine, there’s always an abundance of those little cherry tomatoes.
Those little guys are so fresh and yummy, that it seems like a shame to squeeze them into juice. But on the other hand, if you don’t juice them, how are you going to make all those tomato-based cocktails, like the classic Bloody Mary?
Here’s how: you make Bloody Mary Tomato Bombs. So instead of putting tomato juice in your cocktail, you put the cocktail in the tomato.
All you have to do to the tomatoes themselves is poke some teeny-weeny holes in them with a toothpick —just big enough to let the liquor soak in. Then you let them steep in vodka, spiced up with Worcestershire sauce and Frank’s Hot Sauce. Using a flavored vodka, like cucumber or pepper, perks them up even more!
Let them soak up that lovely, spicy mixture, and then serve them with a lemon-pepper-celery dipping salt. Pop one of those in your mouth, and BOOM! All the flavor of a Bloody Mary in one juicy little tomato.
Oh, and if you’re still craving the regular, liquid kind of Bloody Mary, save the vodka you soaked the tomatoes in…it will take your Bloodies to the next level.
Boozy Bloody Mary Tomato Bombs
- 1 pint of cherry tomatoes (grape tomatoes also work well)
- 1 cup vodka (regular, cucumber or pepper flavored)
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons Franks hot sauce
- Dipping salt:
- 2 Tablespoons lemon pepper seasoning salt
- 2 teaspoons celery salt
- Poke a couple small holes into each cherry tomato with a toothpick. Place them in a sealable jar. In a small bowl, mix together vodka, hot sauce, and Worcestershire sauce. Pour over tomatoes and seal. Place in refrigerator and let marinate for at least 2 hours and up to overnight.
- When ready to serve, mix together lemon pepper seasoning and celery salt in a small dipping dish. Drain tomatoes and place with dipping salt and toothpicks. (Remember to save that vodka for a killer bloody mary!)
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Boozy Bloody Mary Tomato Bombs
Ingredients
- 1 pint of cherry tomatoes grape tomatoes also work well
- 1 cup vodka regular, cucumber or pepper flavored
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons Franks hot sauce
- Dipping salt:
- 2 Tablespoons lemon pepper seasoning salt
- 2 teaspoons celery salt
Instructions
- Poke a couple small holes into each cherry tomato with a toothpick. Place them in a sealable jar. In a small bowl, mix together vodka, hot sauce, and Worcestershire sauce. Pour over tomatoes and seal. Place in refrigerator and let marinate for at least 2 hours and up to over night.
- When ready to serve, mix together lemon pepper seasoning and celery salt in a small dipping dish. Drain tomatoes and place with dipping salt and toothpicks. (Remember to save that vodka for a killer bloody mary!)
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Sarah says
This is one exciting recipe! I love tomatoes but you added a twist to it, I’ll just have to wait for the cherry tomatoes in my garden to ripen. Thanks
Dona cox says
Love, love, love! Tried them, loved them.
Corey says
Awesome! I love them too 🙂
Mairi Campbell says
Interested in trying these, but wondering if you have tried storing them for any length of time? A week maybe? Looking for new and interesting ways to use up the 500 lbs of cherry tomatoes a friend gave me! NO not really that many…but a lot.
Katie says
Looking for the same answer. What is the shelf life?
Lisa B. says
I wouldn’t keep them longer than a day or two. They get a little odd looking. Color changes and skin gets slimey. If you have a vacuum sealer, they only need to marinate for 15 minutes or so. Leftovers always get made into penne alla vodka at my house. If there are leftovers. Also, if you buy them on the vine you don’t even have to poke holes in them.
They will naturally absorb the vodka overnight through their stem in a ziplock bag filed with vodka. It makes a nice presentation to have them in bunches still on the vine. At cocktail parties I serve them on a platter, still on the vine, atop a bed of rock salt.
Bridgett says
Ok, so here’s my question; if they can absorb the alcohol through the stems… might I be able (if I could figure out a way . .) To soak the stems and not the tomatoes themselves for a longer shelf life? Just curious. .
VEDA A BALDWIN says
After making this (Tomato Bombs) recipe, is it possible to can them for a longer shelf-life?
Sandra Negrich says
Can I reserve the vodka to make another batch?
William says
What about tequila. I have some habanero infused tequila. What do you think. I did it your way. 1. Super tastey. 2. Make a great bloody Mary afterwards
William says
Can you use tequila. Have some habanero infused tequila.
Karla says
It doesn’t appear that Corey answers her blog questions. :(. I am thinking of adding a bit of horseradish. Cannot wait to try these.
Corey says
Hi Karla! I do try to get to every comment. It is just me running the show over here, so if I miss a couple, I apologize. Horseradish is my fav! That sounds like a great addition!
Jess says
We added garlic scapes and they turned out amazing!
Corey says
That sounds like a yummy addition!
Mary Rohr says
I made them and refrigerated over night, not much vodka flavor except on the outside. Bigger holes? More holes?
Corey says
Yeah, maybe make the holes bigger Mary
Ginger Sznakowski says
How long do they last refrigerated?
Ginger Sznakowski says
I can vacuum seal? That would be great!
Corey says
Iv’e never tried that before Ginger. If you do, please let us know how it goes.
Debby M Tangblade says
I have some soaking now! I was curious, can you use the vodka mix more than once to make multiple batches?
Deanne says
Can you can these?
Corey says
I have not canned these before Deanne, so I can’t say for sure. If you try it out, please let us know who they turn out.
Shelley Smith says
This was a real hit! The 2nd time I made it, to the basic marinade recipe I added 5 oz. of beef broth and 1/4 t. horseradish and let it marinate overnight. In addition to the lemon pepper/celery salt that I loved I had a 2nd option of spiced bacon salt (Demitri’s Bacon Rim Shot) for the bacon lovers. Leftovers from an earlier batch lasted 10 days in the frige.
Anna Anderson says
Making these tomato bombs today. Is the an expiration date that they should be eaten?
Corey says
I would use them within 4-5 days Anna.
Tammie R. West says
We enjoy the boozy bloody Mary tomatoes in the summer when the tomatoes are the best!
Sherri says
When stored in the refrigerator, do you drain the tomatoes or keep them in the liquid until they are done? I know to keep the liquid to make a killer Bloody Mary.
Karli E. Kittine-Ulaszek says
Just made this and put in fridge- added horseradish, some old bay, pepper and some chopped celery I had leftover! Can’t wait to try them tonight