Enjoy this Roasted Bloody Mary Tomatoes 4th of July Appetizer on your favorite toast or crostini. Top with a delicioius fresh herb and ENJOY!

One thing that’s great about making appetizers is that most of the time, they can be really easy to make, but also tasty at the same time!

Roasted Bloody Mary Tomatoes

This Bloody Mary Tomatoes 4th of July Appetizer is just that. Easy and delish. You may also want to try my Roasted Tomato Tart and Sweet and Spicy Tomato Basil Spread (also great with goat cheese and crostini).

It’s a great way to take an ordinary cherry tomato, and turn it into a bite of pure deliciousness!

More to come on our recent trip to Australia, but since we returned on the 4th of July, this was an easy appetizer to whip up for a party.

This week we had a 4 hour layover in beautiful Honolulu, so we stored our luggage, put our swim suits on, and took an Uber to the beach!

The skies were so blue and the water felt so good.

Paul and I layed on the sand for a couple hours (the wind was just perfect), then Ubered right back to catch our flight.

Bloody Mary Tomatoes 4th of July Appetizer

More about the appetizer.

Roast the tomatoes and enjoy on a cracker or crunchy toast or crostini!

You can put it out on a big platter, where everyone makes their own, or you can make individual bites, with just one tomato!

They are tasty little bites of goodness.

Not only for the 4th of July but for any holiday or gathering!

What’s your favorite way to roast a tomato?

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Bloody Mary Roasted Tomatoes

Ingredients

  • 2 cups grape tomatoes
  • 2 Tbsp. EVOO
  • 2 tsp. worcestershire sauce
  • 1/2 tsp. celery salt
  • 1/2 tsp. garlic powder
  • 2 tsp. Hot sauce, such as Tabasco, for seasoning
  • 4-6 oz. Goat cheese
  • Toasted bread or crostini

Instructions

  • Preheat the oven to 425.
  • In a medium cast-iron skillet, toss the tomatoes with the EVOO, worcestershire, garlic salt, celery salt, and hot sauce.
  • Bake until the tomatoes pop and split, about 30 minutes. Allow to cool for about 20 minutes.
  • Remove from oven and salt and pepper to taste (if needed). 
  • Transfer to a bowl with the pan juices and serve warm or cold on top of bread with goat cheese (or any other spreadable cheese). 

Notes

Recipe from Rachael Ray May 2012 Magazine
Originally posted June 2012
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