Yellow Tomato Bloody Mary Bites

It’s time to turn your lo-fi dishes into hi-fi hits! I’m always on the lookout for new appetizers that impress friends and family. It is essential to maintain a repertoire of recipes — your personal album of “greatest hits,” if you will — that are easy to throw together at a moment’s notice with a few key staple ingredients. This recipe is destined to top the charts and is inspired by Tucson’s Cup Cafe and their famous bloody mary bar. Stuffed with vegan feta, celery leaf, horseradish, and green chile vodka, these itty-bitty bloody mary bites are loud in flavor. Time to crank up the volume and enjoy!

Yellow Tomato Bloody Mary Bites

Prepare the yellow tomatoes – Slice the top off of each tomato. Scoop out the inside with a small serrated spoon. Turn the tomatoes upside down on paper towels to drain while you assemble the remaining ingredients.

Prepare the celery – Using a vegetable peeler, remove the threads from the celery and mince. Reserve the leaves and wash them. Finely chop the leaves and add to the minced celery. Add the horseradish, mixing well.

Assemble the yellow tomato bites – For each yellow tomato shell, place a small cube of feta and one caper inside. Add a half tsp of the celery/horseradish mixture. Season with salt and pepper. Dust with a pinch of cayenne, if using Pour a tsp of green chile vodka over the filling. Place each tomato on a serving tray.

Note: The recipe is easily doubled. If green chile vodka is too spicy for your taste, use your favorite vodka instead and add a dash of Tabasco to taste for each tomato. 

serves 4 - 6


  • 24 round yellow cherry tomatoes
  • 1 large stalk of celery, with leaves
  • 2 tsp horseradish
  • 24 small cubes of Violife vegan feta, about ¼” in size
  • 24 capers
  • 1 bottle of St. George green chile vodka
  • salt and pepper to taste
  • ¼ tsp cayenne pepper, optional