BLOODY MARY TOMATOES

BLOODY MARY TOMATOES Hot sauce 1 tsp Worcestershire sauce 1 pint grape tomatoes 1/4 tsp celery salt 1 tbs oil Heat oven to 425°. In a cast iron skillet, toss tomatoes with oil, Worcestershire, and celery salt. Bake until tomatoes pop and split, 25 min. Transfer to a bowl with pan juices, let cool 25 min. Season tomatoes with a dash of hot sauce, coarsely smash half of the tomatoes, leave rest whole, then SERVE