Tomato Martini

A Tomato Martini is a simple, elegant upgrade to the classic vodka cocktail. Made with fresh cherry or grape tomatoes, basil, vodka, and a squeeze of lemon, it's bright, refreshing, and tastes like summer in a glass. Finish it with a drizzle of smoked olive oil, and you've got a cocktail that's a little fancy and, of course, good!

Tomatoes in a martini? Have we gone mad? No. May we remind you what's in a Bloody Mary? That's right: tomatoes and vodka. See? We're not crazy; we're squeezing out every last bit of summer, and figuratively.

A classic martini is a classic for a reason, but honestly, we can't drink them. All we taste is vodka. Enter the tomato. We mean, we are Italian after all, so this was pretty much meant for our palate. The fresh tomato adds the right amount of bright, juicy flavor to make this martini something we actually want to drink. And hopefully you will too!

Key ingredients

All you need to make this easy summer martini is fresh tomatoes (grape or cherry), vodka, basil, and a little lemon.

We prefer cherry tomatoes for this cocktail, mainly because they're a bit sweeter, but grape tomatoes work as well. You could also use a whole tomato cut into chunks. If going this route, choose a ripe, juicy tomato on the vine for the best flavor.

Step-by-step instructions

Grab a cocktail shaker, some ice, and the ripest tomatoes you can find. Don't skip salting the tomatoes, as this helps draw the flavorful tomato juice right out of those bad boys!

Step 1. In a cocktail shaker, add the sliced tomatoes, basil, and a pinch of salt. Allow them to sit for 10-15 minutes to draw the juices out. Muddle (squish) the tomatoes, releasing as much juice as possible.

Step 2. Add the vodka and fresh lemon juice to the shaker along with a bunch of ice.

Step 3. Shake, shake, shake until the shaker is too cold to touch. Put some muscle into it!

Step 4. Double strain the martini into a chilled coupe or martini glass. Garnish with fresh tomatoes, herbs, and olive oil.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Don't skip salting the tomatoes. This is an important step to help draw the juices out of the tomatoes. The salt will also enhance the flavor.
• Chill your glasses. This pro move will keep your martini nice and cold.

Swaps

Want to switch things up a bit? Play with the flavors to make it your own.

• Dirty Tomato Martini. Keep some of the classic recipe by adding olive juice for a brinier, more savory flavor.
• Spicy Tomato Martini. Hear us out. Add a pinch of Calabrian chili paste when muddling the tomatoes to give it a spicy kick.

Avoid this rookie Mistake

The first time we made this, we didn't cut the tomatoes in half, and when we went to muddle them, they burst like the dickens, and we had tomato juice all over the ceiling. It was basically like popping tiny juicy balloons. True story!

How to serve your tomato martini

Serve your Tomato Martini ice-cold in a chilled martini or coupe glass. We like to keep the garnish simple with a few olives, 1-3 cherry tomatoes, and maybe a fresh basil leaf. And don't skip that drizzle of smoked olive oil (or regular). It adds a subtle smoky richness that makes the drink.

This is a fun cocktail for a summer party a date night, or an Italian-inspired brunch. Pair it with salty snacks, a cheese or butter board crostini and hummus or anything fresh off the grill. And if you're serving it before noon, well, tell yourself (and your guests) that it's a Bloody Mary.

Don't forget the garnishes

Honestly, isn't it all about the garnishes? Cocktails should look as good as they taste. Here are some of our faves:

• Cherry or grape tomatoes on a metal or bamboo skewer. Choose 1 or 3 (it's more appealing to the eye to garnish with odd numbers).
• Olives. Or olives plus tomatoes. like the classic!
• Olive oil. We never skip this one. Use what you have on hand, or get fancy and try this smoked olive oil that we're obsessed with lately.
• Fresh herbs. Top with fresh basil, a sprig of thyme, or rosemary.
  • Pro Tip: Briefly light a sprig of rosemary with a match until it starts to smoke, then extinguish the flame. Garnish the martini with the smoked rosemary for a subtle smoky aroma as you sip. If you use smoked rosemary, skip the smoked olive oil so the smoky flavor doesn't become too overpowering.
• Mozzerella. You know those tiny mozzarella "pearls" sold in brine? They would be solid. Thread them on a skewer the same as you would do for the others.
• Lemon twist or peel. It's simple and highlights a component that's already in the drink.
• Celery. A small celery stalk or some celery salt in place of the regular salt will remind you of a Bloody Mary!
• Shaved Parmesan or Pecorino. This one is fancy pants! Take a vegetable peeler and shave a long slice of Parmesan or Pecorino from a block. Then gently place your sliver on top of the drink.

Storage and prep

If you're serving a crowd, make the tomato mixture ahead of time and keep it covered in the refrigerator for up to a day. We actually think it gets even better after the tomatoes have had some time to mingle.

When you're ready to serve, shake it up with the vodka and lemon, pour, and garnish. don't mix the finished martinis ahead of time. They're best shaken ice-cold and served right away.

Kitchen questions

What kind of vodka should we use?

You don't need to break out your fanciest bottle, but we would use a smooth vodka since there aren't many ingredients to hide behind. The tomato is the star here, so choose something you actually enjoy drinking. Make sure you don't reach for any "flavored" vodkas.

Can we add vermouth?

Yes, you can add a light spritz of vermouth if desired.

Can we use canned tomatoes instead of fresh?

Technically, yes, but fresh tomatoes are our first choice for this martini. They give you that bright, fresh summer flavor that makes the cocktail special. If canned tomatoes are all you have, use good-quality whole peeled tomatoes, drain them well, and give them a quick blend before salting. keep in mind that the flavor will be a little deeper and less fresh than using ripe summer tomatoes.

Can we use olive oil instead of smoked olive oil?

Of course! Smoked olive oil adds a subtle, savory, smoky finish, but regular extra-virgin olive oil will still give you that silky, fruity finish. You can also skip the oil altogether if you prefer. We're obsessed with smoked olive oil lately.

Can we make a tomato martini with gin instead of vodka?

Absolutely! Gin gives this martini a more botanical, herby flavor, which works nicely with the fresh tomatoes and lemon. We'd recommend using a smooth, not overly juniper-forward gin so it doesn't overpower the tomato. If you're a gin martini person, this may be your jam.

Solid pairings

Serve your tomato martini with a warm salad, and of course, carbs!

Ingredients

Makes 1 martini

• 1 cup halved cherry or grape tomatoes (fresh), plus a few extra for garnishing
• 1-2 small fresh basil leaves
• pinch kosher salt or homemade basil salt
• 1¾ ounce vodka
• ½ ounce freshly squeezed lemon juice
• 2-3 drops olive oil, smoked or regular for garnishing
• fresh basil, thyme, or rosemary for garnishing

Equipment

• cocktail shaker or mason jar with lid
• fine mesh strainer
• martini or coupe glass

Method

1. Add the tomatoes, basil, and salt to a cocktail shaker. Let sit for 10-15 minutes.

2. Add ¾ to 1 cup of ice to the shaker, followed by the vodka and lemon juice. Shake vigorously until well chilled. Strain into a chilled martini glass using a fine-mesh strainer to catch any tomato pulp. Garnish with fresh cherry tomatoes and herbs, then finish with a few drops of smoked or regular olive oil. Cheers!

Kitchen notes

• Don't skip salting the tomatoes. This is an important step to help draw the juices out of the tomatoes. The salt will also enhance the flavor.
• Chill your glasses. This pro move will keep your martini nice and cold.