Heirloom tomatoes are naturally sweet and juicy, which make them perfect for Bloody Marys. Top with all your favorite garnishes for a heartier beverage, we like salty olives and savory bacon. Great for a weekend brunch or anytime really.
In a large bowl, coarsely chop the tomatoes and toss them with the salt and sugar. Let sit for about 15-20 minutes to let the natural juices release. Pour mixture into a food processor or blender and purée until smooth, about 2 minutes. Pour mixture through a fine mesh strainer and press all the juice into a bowl using the bottom of a ladle or spoon. Discard the solids.
Pour the puréed tomato juice into a large pitcher and whisk in the horseradish, lemon (zest & juice), lime (zest & juice), celery salt, hot sauce, Worcestershire sauce and black pepper until well combined.
Serve in a glass over ice with a shot or two of vodka and top with your favorite garnishes like celery stalks, crispy bacon, olives, pickles, citrus wedges and skewered baby tomatoes.
makes 1 1/2 quarts
- 4-5 pounds heirloom tomatoes, any variety
- 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 1 teaspoon fresh horseradish root, grated
- 1 lemon, zest and juice
- 1 lime, zest and juice (optional)
- 1/2 teaspoon celery salt
- 1/2- 1 teaspoon hot sauce, depending on how spicy you prefer
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh cracked black pepper
- 2 cups Vodka
Celery stalks, crispy bacon, olives, pickles, citrus wedges and skewered baby tomatoes