Tipsy Tomatoes Create Tasty Drinkscomments (0) September 9th, 2010
I planted 13 different varieties of tomatoes in my vegetable garden this year with a specific purpose in mind for each kind I grew. There were cherry tomatoes for snacking while standing in the garden, there were giant varieties to set new records, and there were big slicers to use on sandwiches. Then there were the black heirloom tomatoes I grew to make flavored vodka.
Herbs, cucumbers, peppers, other vegetables, and even fruit, can be steeped in vodka to create delicious cocktail mixers or to give to someone who appreciates a special homegrown and homemade gift.
I used Black Krim tomatoes to make my batch of tomato vodka. I thought these beautiful dark tomatoes with their smoky complex taste would create an especially good infusion. Now I’m looking forward to mixing up a batch of flavorful Bloody Marys to serve on Halloween night or to enjoy on Thanksgiving morning.
One pound ripe tomatoes (heirloom or other flavorful variety)
One 750 ml bottle vodka
Large jar with lid
- Wash and core tomatoes.
- Cut tomatoes into wedges; discard any pieces with soft spots or blemishes.
- Place tomatoes in a clean jar.
- Fill jar with vodka and cover with lid.
- Store jar in a cupboard or other cool, dry place.
- Shake or stir contents every few days.
- Allow to steep one week or longer.
When the tomato vodka infusion is ready, strain the tomatoes and seeds from the vodka. Use a kitchen funnel to fill a decorative bottle (or the original vodka bottle) and seal with a cork, screw-top lid or pour spout.
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