Bloody Mary Tomatoes

Ingredients

• 1 pound cherry tomatoes
• 2 stalks celery, chopped
• 8 ounces pitted green olives
• 1 cup vodka, or as needed
• 1 pinch celery salt, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Add tomatoes and cook uncovered until peels start to break, about 10 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and slip skins off each tomato.

Combine tomatoes, celery, and olives in a bowl; pour in enough vodka to completely cover. Marinate in the refrigerator, 8 hours to overnight. Strain and sprinkle celery salt over tomato mixture.