by nannydeb
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nannydeb's Notes:
20 ounces fresh cherry tomatoes Ask a question about this ingredient
1 stalk celery, minced Ask a question about this ingredient
1 tablespoon fresh lime juice Ask a question about this ingredient
1 tablespoon freshly grated horseradish Ask a question about this ingredient
1 tablespoon Louisiana hot sauce or Tobasco Ask a question about this ingredient
2 tablespoons olive oil, divided Ask a question about this ingredient
1/2 teaspoon salt (or to taste) Ask a question about this ingredient
1/4 teaspoon black pepper (or to taste) Ask a question about this ingredient
dashes cayenne pepper (optional) Ask a question about this ingredient
1/2 cup Panko crumbs Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 teaspoons flat leaf parsley, minced Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepIn a food processor, combine celery, lime juice, horseradish, hot sauce, 1 tablespoon olive oil, salt, pepper and cayenne. Puree until smooth.
Ask a question about this stepIn a large bowl, toss cherry tomatoes with the pureed mixture. Pour into a 8x8 glass baking dish or into individual baking dishes.
Ask a question about this stepBake for 20 minutes or until the tomatoes have roasted to your liking.
Ask a question about this stepWhile the tomatoes are baking, heat the remaining 1 tablespoon olive oil in a small skillet. Add the Panko crumbs and minced garlic and toast. Remove from heat and add the chopped parsley.
Ask a question about this stepWhen tomatoes are done, top with the toasted Panko crumbs and serve.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Great idea! My husband loves Bloody Marys so I'll be making this soon.