Bloody Mary Roasted Tomatoes

Bloody Mary Roasted Tomatoes

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Yield: 1 cup

Prep: 5 mins

Bake: 25 mins

  1. Preheat oven to 425 degrees . In a medium cast-iron skillet, toss teh tomatoes with the EVOO, worsestershire and celery salt. Bake until the tomatoes pop and split, 20-25 minutes. Transfer to a bowl with the pan juices and let cool, about 25 minutes.
  2. Season the tomatoes with a dash or two of the hot sauce. Using a potato masher, coarsely smash half of the tomatoes; leave the rest whole.