Here is a really different appy recipe. I just got the recipe yesterday from our local PBS site so haven't tried them yet.
Bloody Mary Cherry Tomatoes
3 pints cherry tomatoes or 3 wee bags of cherry tomatoes on the vine (try to avoid grape tomatoes - too small)
1 larger, vine-ripened tomato
2/3 cup premium vodka
1 TB horseradish (or to taste)
½ tsp sugar
½ tsp celery seed
Juice of half a lemon
2 tsp Worcestershire sauce
2 tsp hot sauce (or to taste)
½ tsp coarsely ground black pepper
For dipping:
1 ½ tsp coarsely ground black pepper
2 TB fleur de sel or other coarse salt
Bring a medium sauce pan of water to a boil. In the meantime, take a small knife (preferably serrated) and make a tiny X in the bottom of each tomato, including the large one. Fill a large bowl halfway with cold water and about 3 cups of ice and keep it near the stove.
Using a spider or slotted spoon, carefully dip a group of cherry tomatoes into the boiling water for approximately 10 seconds, or until you see that the skin’s beginning to split near those cunningly cut Xes. Be sure to keep the slotted spoon/spider under the tomatoes so you can quickly whisk them from the water, and throw them into the ice water. When all the cherry tomatoes are done, plunge the large tomato into the boiling water for 1-2 minutes or until the skin begins to separate as well and throw him into the ice water.
Drain the tomatoes and set the large one aside. Begin the tedious chore of peeling each bloody cherry tomato by peeling the skin back to the stem end and then pulling it off. Place them into a storage/marinating container that is nonreactive (like glass, plastic, or stainless steel).
Peel and coarsely chop the large tomato and add it, the vodka, and all remaining ingredients (except the dipping salt and pepper) to a blender and puree that sucker. Pour over the tomatoes and marinate in the fridge for at least two hours.
Serve with toothpicks and the salt and pepper for dipping.
I had a few leftover the next day - they were fine, so you can make this at least 8 hours ahead. The leftover marinade could make a pretty great bloody mary with some extra tomato juice.