Frozen Tomatini
The tomato martini that the world is obsessed with, but FROZEN. And yes, it's fantastic.
The Tomatini lives on to be one of the best cocktails on the planet, and I might have just made it better.
This recipe was inspired by @drinksbyevie‘s Tomatini recipe, which was my first ever experience with this amazing cocktail!! An experience shared with the wonderful Rachel Halldorson (check out her Substack dinner, sorted for the BEST dinner inspo/recipes) and a big pan of Spicy Dill Pickle Nachos!
The idea for a frozen Tomatini was a product of my inability to read instructions. I recently got a new fridge (for all my content stuff because the hubs couldn’t handle my fridge chaos), and instead of reading the manual to figure out how the temp settings work, I guessed. And set it way too high. This ended up freezing a couple of tomatoes (along with most other things in my fridge, but we won’t get into that), and while some might see a couple of sad tomatoes ready to be tossed, I saw an opportunity. Or should I say — a tomatunity.
My first go at this was no question delicious, but it was a bit chonky! Tomato skins really don’t blend well, so you end up with little pieces of tomato skin (which is honestly just an aesthetic thing, so not really an issue), but there are better ways to go about it than blending whole frozen tomatoes! More on that below ;)
Not that this needs a pairing by any means, BUT I made it to go with my delicious Boursin-Stuffed Pepperoncini Burrata Plate! Such a treat. Make it. And check out the post for details on why the pairing works!!
Makes: 1 serving
Time: 15 minutes active time (4+ hours for freezing)
