Vodka Tomatoes Recipes

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VODKA-INFUSED CHERRY TOMATOES



Vodka-Infused Cherry Tomatoes image

These vodka-infused tomatoes are the perfect way to start a party! -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 5 dozen.

Number Of Ingredients 4

2 pints cherry tomatoes
2 cups vodka
1/2 cup coarse sea salt, optional
1/4 cup coarsely ground pepper, optional

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.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

VODKA-SOAKED CHERRY TOMATOES



Vodka-Soaked Cherry Tomatoes image

A novelty nibble for adults! Once made, the remaining liquid can be drunk as shots - or used as a base for an excellent Bloody Mary. Easily mutiplyed for a crowd to get people in the mood for a party!

Provided by English_Rose

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

16 cherry tomatoes
2/3 cup chili-infused vodka
1/2 lemon, juice of
1 tablespoon dry sherry
6 drops Tabasco sauce
1 teaspoon Worcestershire sauce
celery salt, to taste

Steps:

  • Prick the tomatoes all over with a toothpick. Soak the tomatoes in a mixture of the next seven ingredients.
  • Chill until ready to eat.
  • Serve to your guests on toothpicks and the celery salt for dipping.

VODKA TOMATOES



Vodka Tomatoes image

Be sure to warn you teetotaler guests that they may want to stay away from the tomatoes. These are especially attractive on a festive holiday table. It's also fun when your non teetotaler friends bite into them. You could serve them as an appetizer. Sprinkle a little parsley over them before serving

Provided by Bergy

Categories     Fruit

Time P2D

Yield 24 Cherry tomatoes

Number Of Ingredients 5

24 cherry tomatoes, cut a cross on the base of the tomato
6 cloves garlic, peeled,finely chopped
1/2 cup vodka, enough to cover half way up the tomatoe (approx)
sea salt
chopped fresh parsley (to garnish)

Steps:

  • After you have cut a small cross in the bottom of each tomato place them side by side, cut side down, in a shallow dish salt the tomatoes, just a little.
  • Sprinkle the garlic over the tomatoes.
  • Pour in enough vodka so it is well above the cut crosses.
  • The longer you leave them the more Vodka they will absorb but leave them at least 24 hours at room temperature, then you can refrigerate them.
  • Serve with salt.

Nutrition Facts : Calories 14.9, Sodium 1, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.2

TOMATO VODKA



Tomato Vodka image

Provided by Alton Brown

Time P7DT3m

Yield 1 (750 ml) bottle

Number Of Ingredients 2

1 pound ripe tomatoes
1 (750 ml) bottle 80 proof vodka

Steps:

  • Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
  • To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place.

CAN OF TOMATO PASTE VODKA SAUCE



Can of Tomato Paste Vodka Sauce image

The only tomato product you'll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that's easy enough for a family meal and impressive enough for a special occasion-plus no annoying tomato paste leftovers. While you'll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces short tubular pasta, such as rigatoni, penne, ziti or cavatappi
2 tablespoons olive oil
2 small shallots, finely diced
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
One 6-ounce can tomato paste
1/4 cup vodka
2/3 cup heavy cream
1/3 cup freshly grated Parmesan, plus more for serving
1 tablespoon unsalted butter
Thinly sliced fresh basil, for serving

Steps:

  • Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
  • Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
  • Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

PASTA ALLA VODKA



Pasta alla vodka image

Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours

Provided by Esther Clark

Categories     Dinner

Time 30m

Number Of Ingredients 10

2 tbsp olive oil
1 banana shallot or ½ onion, finely chopped
3 garlic cloves, crushed
¼ tsp chilli flakes
100g tomato purée
5 tbsp vodka
100ml double cream
200g penne or rigatoni pasta
30g grated parmesan or vegetarian alternative, plus extra to serve
small handful of basil leaves, to serve

Steps:

  • Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
  • Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

PEPPER-VODKA-SOAKED CHERRY TOMATOES WITH SEASONED SEA SALT



Pepper-Vodka-Soaked Cherry Tomatoes with Seasoned Sea Salt image

Categories     Vodka     Tomato     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vegan     Gourmet

Yield Makes 2 cups

Number Of Ingredients 4

1 pint vine-ripened cherry tomatoes
1/2 cup pepper-flavored vodka
3 tablespoons coarse or fine sea salt
1 tablespoon lemon pepper

Steps:

  • Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste.
  • In a small bowl stir together salt and pepper.
  • Serve tomatoes with seasoned salt for dipping.

TOMATO VODKA SAUCE



Tomato Vodka Sauce image

This is a delicious and creamy sauce that can be served over penne pasta.

Provided by Denise H. Shaffer

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 (28 ounce) can canned peeled and diced tomatoes
1 cup heavy whipping cream
¼ cup vodka
¼ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound penne pasta
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
  • Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
  • Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
  • Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

Nutrition Facts : Calories 763.9 calories, Carbohydrate 93.5 g, Cholesterol 91.3 mg, Fat 31.7 g, Fiber 6 g, Protein 19.2 g, SaturatedFat 17 g, Sodium 396.2 mg, Sugar 9.9 g

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Top Asked Questions

How do you make vodka and tomato sauce?
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.
What is vodka and tomato juice called?
Our vodka and tomato juice is commonly known as a Bloody Mary. It’s a popular cocktail that you can order in almost any bar. Common ingredients for a Bloody Mary are tomato juice, vodka, lemon juice, Worcestershire sauce, hot sauce, and celery.
How to make a homemade vodka cocktail?
Start with a sterile wide mouthed jar. Pierce the tomatoes at least 4 times each with a skewer and fill the jar. Add the fresh herb sprigs. Mix the sauces and sherry in a small bowl or glass and mix with 2 tablespoons of vodka. Pour this into the jar of tomatoes and then fill up with vodka. Pop on a lid and shake the jar.
What to do with vodka-infused Tomatoes?
These vodka-infused tomatoes are the perfect way to start a party! —Patricia Nieh, Portola Valley, California Using a skewer, poke a few holes in each tomato.

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