Tis the season for all things tomato. Farmers market stands and backyard gardens are bursting with these beauties, and I know a lot of people who like to stock up in order to can all sorts of tomato goodness for winter.
That’s all fine and good, but marinara is the last thing on my mind. Tomatoes say three things to me; Caprese salad, salsa, and bloody marys.
Bloody mary mix is a very personal thing. Almost as personal as marinara. Some people like theirs spicier, some people like theirs tangier. I personally love the earthiness that worcestershire and clam juice bring to the table.
Fresh tomato juice combined with smooth tomato puree is the basis for all mixes. All you have to do is decide what you like, and stir it in.
- 4 to 5 pounds ripe tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon fresh grated horseradish
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- ¼ cup clam juice
- 1 teaspoon celery salt
- 1 Tablespoon hot sauce
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon fresh ground black pepper
- Roughly chop the tomatoes. Combine with salt and place in a mesh strainer over a large bowl. Allow to sit for 30 minutes at room temperature.
- Reserve the collected juice. Working in small batches, puree chopped tomatoes until smooth. Press pureed tomatoes through the mesh strainer. Discard solids.
- Whisk together strained tomato puree and tomato juice. Add horseradish, lemon juice, lime juice, clam juice, celery salt, hot sauce, worcestershire sauce and black pepper.
- Pour over ice and vodka. Garnish with celery and pickles and enjoy!