Bloody Mary baked tomatoes

Name: Bloody Mary baked tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2½ tbsp smoked tomato paste; ½ tsp celery salt; Pinch caster sugar; 2 tsp Worcestershire sauce; ¼ tsp chilli flakes; 1 tbsp dry sherry (optional); 450 g Classic Vine Tomatoes, halved; 2 stalks celery, cut into 2cm slices on the angle, leaves reserved; 50 g Manchego cheese

The salty, spicy flavours of the classic morning-after cocktail amp up tomatoes’ umami-factor in recipes writer Sophie Pryn's Bloody Mary baked tomatoes recipe. Serve with toast and a strong coffee, then ease into the day with more of our brunch and breakfast recipes, made for mornings that call for a slower start. Follow Sophie Pryn on Instagram.

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Source of vitamin C1 of your 5 a day

Serves4
CourseSide
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
2½ tbsp smoked tomato paste
½ tsp celery salt
Pinch caster sugar
2 tsp Worcestershire sauce
¼ tsp chilli flakes
1 tbsp dry sherry (optional)
450g Classic Vine Tomatoes, halved
2 stalks celery, cut into 2cm slices on the angle, leaves reserved
50g Manchego cheese

Preheat the oven to 200ºC, gas mark 6. Put 1 tbsp oil, the tomato paste, celery salt, sugar, Worcestershire sauce, chilli flakes and sherry (if using) in a small bowl and whisk together; season.
Arrange the tomatoes cut-side up in a single layer on a baking tray, then drizzle over the dressing. Bake for 25 minutes, then add the celery and the remaining 1 tbsp oil to the tray and toss everything together. Season and return to the oven for a further 20-25 minutes, or until the celery is tender and the tomatoes are just starting to caramelise.
Transfer the tomatoes and celery to a serving dish. Use a vegetable peeler to shave the Manchego into thin ribbons, then scatter over the top with the reserved celery leaves.

Cook’s tip

3 tricks for tomato gluts

Grate tomatoes and mix with olive oil, garlic and basil leaves; season and toss through pasta for a fresh, no-cook sauce.
Roast halved tomatoes on a parchment-lined tray; fi rst season, coat in oil and scatter with thyme leaves, then cook in a low oven for 2-3 hours until semi-dried.
Macerate ripe tomatoes: mix with olive oil, salt and a pinch of sugar, then let sit for 30 minutes.

Typical values per serving when made using specific products in recipe