Bloody Mary Tomatoes

Bloody Mary Tomatoes Recipe from the Tasting Table Test Kitchen http://www.tastingtable.com/entry_detail/dc/8511/chefs_recipes/An_edible_take_on_the_hangover_cure_all.htm

 Yield: Make 1 1/4 cups
 Cook Time: 1 hour and 15 minutes

 INGREDIENTS 
 1 tablespoon finely grated fresh horseradish 
 1 teaspoon finely grated lemon zest 
 ½ teaspoon celery salt 
 ½ teaspoon cayenne pepper 
 2 tablespoons granulated sugar 
 Grapeseed or canola oil 
 10 plum tomatoes, halved lengthwise 
 2 teaspoons Worcestershire sauce 
 ½ teaspoon kosher salt 
 ½ teaspoon freshly ground black pepper 

 DIRECTIONS 
1. Preheat the oven to 375°. In a medium bowl, use your fingers to rub the horseradish, lemon zest, celery salt and cayenne pepper into the sugar. Add the tomatoes and Worcestershire and toss to coat. 

 2. Lightly grease a rimmed baking sheet with grapeseed oil and place the tomatoes, cut-side up, in the pan. Season with salt and pepper. Roast until the tomatoes are tender and shriveled, about 1 hour, and 15 minutes. Cool to room temperature and serve immediately or refrigerate for up to 5 days.