Drunken Martini Tomatoes Food

VODKA-INFUSED CHERRY TOMATOES

Steps:

• Using a skewer, poke a few holes in each tomato. In a container, combine tomatoes and vodka. Cover and refrigerate for 2 days., Pour tomatoes and vodka into a shallow serving dish. Serve tomatoes with toothpicks; if desired, combine sea salt and pepper in a small bowl for dipping.

HEIRLOOM MARTINI

Steps:

• In a pint glass or a Boston shaker, muddle the tomato and basil. Add ice, the gin, lemon juice and orange liqueur. Shake and strain into a chilled martini glass. Garnish with a basil leaf.

TOMATO MARTINI

Steps:

• Fill a cocktail shaker or small pitcher with ice cubes. Add the gin, vermouth, tomato water, vegetable juice, and a healthy squeeze of lemon juice. Add a couple drops of Pernod if desired--it adds a nice background flavor, but more than 1 or 2 drops will overpower the drink. Season with salt, pepper, and a dash of hot sauce.
• Cover and shake vigorously until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Add the olive, tomato, and onion garnish. Drink.
• 1 (28-ounce) can tomatoes
• 1/2 teaspoon kosher salt
• Pinch sugar
• Puree the tomatoes and their juices with the salt and a pinch of sugar. Line a small sieve with a coffee filter and set over a bowl. Pour the tomato into the sieve and set aside to strain, about 3 hours. Discard the solids and save the tomato liquid. Refrigerate until ready to use.
• Yield: about 2 cups

DRUNKEN MARTINI TOMATOES

Steps:

• Combine all ingredients in a large bowl.
• (Slice tomatoes in half if they are larger than bite-size.) Cover and refrigerate overnight.
• Adjust seasonings before serving if necessary.
• Serve with cocktail picks.
• Note: Artichoke hearts or spicy boiled shrimp may also be added to marinade.

DRUNKEN TOMATO SAUCE

Steps:

• In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and saute one additional minute, stirring constantly. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined.
• Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to.
• 1 hour, stirring occasionally, allowing the sauce to reduce and thicken.
• Serve over you pasta of choice.

DIRTY MARTINI

Steps:

• In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.

DRUNKEN TOMATO/BLOODY MARY

Steps:

• In the bottom of each container place 1-2 cloves of garlic and a sprig of cilantro along with 5-6 olives and some slices of pepper.
• With a bamboo skewer or knife poke holes in the end of the tomatoes and pack as many into the container as possible leaving a 1/2 inch breathing room on the top of the containers.
• Just cover the tomato mixture with vodka and let stand in refrigerator for at least 2 hours.
• BLOODY MARY - makes one glass: 6-12 shakes of Tabasco (I like it hot), 6-12 shakes hot sauce, 2 teaspoons pickle juice, 2 teaspoons pepper juice, 4-5 shakes Worcestershire sauce, dill, celery salt, salt and pepper to taste. Fill glass with V-8 and enjoy!

DRUNKEN BLUEBERRIES (BLUEBERRY MARTINIS)

Steps:

• Syrup: Heat vodka and sugar mix until sugar dissolves. (careful not to cook to long or the alchol evaporates).
• Steralize canning jars and lids. Fill hot jars full of blueberries -- then pour sugar-vodka mixture over it to the top. Wipe lid clean, then seal.
• Set sit in fridge for 3 months -- turning jars over every 3 - 4 days.
• Serve over ice cream or use in martinis.
• One recipe equals 2-1/4 quarts jars. Multiply the recipe by 4 and you will get 7 quarts. If kept refrigerated, I have had these last for 4 - 5 years. Works well with raspberries and blackberries.