Bloody Mary Roasted Tomatoes

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Bloody Mary Roasted Tomatoes
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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.

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.