Fresh Tomato Bloody Mary Recipes

FRESH TOMATO BLOODY MARYS

Fresh Tomato Bloody Marys image

In July, the abundance of ripe tomatoes means making your own tomato juice is a breeze, and fresh juice, in turn, means a truly superb Bloody Mary. With a range in the amounts of horseradish, Tabasco, and lemon juice, you can customize the drinks to your liking. The final flourish, rimming the glasses with sea salt and black pepper, adds a slight tingle to each sip.

Provided by Maggie Ruggiero

Yield Makes 16 drinks

Number Of Ingredients 10

Ingredients

6 pounds ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
2 tablespoons fine sea salt, divided
2 1/2 to 3 tablespoons bottled horseradish
2 1/2 to 3 teaspoons Tabasco
2 1/2 to 3 teaspoons fresh lemon juice
Lemon wedges for rims of glasses
16 ounces (2 cups) ice-cold vodka
Garnish: large caper berries or green olives

Steps:

Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.

BLOODY MARY

Bloody Mary image

Horseradish makes this the best Bloody Mary recipe we've tasted. Without the horseradish, you'll have a more traditional Bloody Mary, and without the alcohol, you'll have a Virgin Mary. Serve with a stalk of celery, dill pickle spear or olives. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 1 serving.

Number Of Ingredients 12

Ingredients

1/4 teaspoon plus 1/8 teaspoon celery salt, divided
1-1/2 to 2 cups ice cubes, divided
2 ounces vodka
1 cup tomato juice, chilled
1 tablespoon lemon juice
1-1/2 teaspoons lime juice
3/4 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish, optional
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
OPTIONAL GARNISHES:
Celery rib, pickle spear, green and ripe olives, cucumber slice and/or cocktail shrimp

Steps:

Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

Nutrition Facts : Calories 180 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1110mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

HEIRLOOM TOMATO BLOODY MARY

Heirloom Tomato Bloody Mary image

Provided by Food Network

Categories beverage

Time 10m

Yield 1 cocktail

Number Of Ingredients 9

Ingredients

2 large red heirloom tomatoes, coarsely chopped (see Cook's Note)
2 large yellow heirloom tomatoes, coarsely chopped
2 ounces vodka
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon freshly grated horseradish
1 teaspoon hot sauce
Sea salt and freshly ground black pepper
Heirloom baby tomatoes, for garnish

Steps:

Puree the red and yellow tomatoes in a blender until smooth, about 1 minute. Strain the puree through a fine-mesh strainer into a bowl and discard the solids. Stir in the vodka, lime and lemon juices and horseradish. Add the hot sauce and season with salt and pepper.
Fill a tall glass halfway with ice. Thread some baby tomatoes on a wooden skewer. Pour the tomato mixture over the ice, garnish with the skewered tomatoes and serve.

FRESH TOMATO BLOODY MARY

Fresh Tomato Bloody Mary image

Provided by Claire Robinson

Time 5m

Yield approximately 6 cups

Number Of Ingredients 7

Ingredients

6 large, ripe tomatoes, peeled, seeded and diced (juices reserved)
6 tablespoons freshly squeezed lime juice, plus wedges
2 tablespoons Worcestershire sauce
2 teaspoons extra-spicy horseradish
2 teaspoons kosher salt, plus sea salt, for serving
2 teaspoons freshly ground black pepper, plus more for serving
Vodka

Steps:

In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.

FRESH YELLOW-TOMATO BLOODY MARY

Fresh Yellow-Tomato Bloody Mary image

Freshly picked yellow tomatoes lend a lighter taste and an unexpected shot of color to traditional Bloody Marys. If you like, pair the drink with a regular red version to highlight the distinction. To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1 pound ripe yellow tomatoes (about 4 medium)
3/4 cup (6 ounces) best-quality vodka
5 tablespoons freshly squeezed lemon juice (about 2 lemons)
1 teaspoon Worcestershire sauce
20 dashes hot green pepper sauce, such as Tabasco
1 to 1 1/2 teaspoons finely grated, peeled fresh horseradish
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Celery hearts, for garnish
Yellow and red cherry tomatoes, for garnish

Steps:

Puree yellow tomatoes in a blender. Press through a fine sieve into a small bowl; discard solids.
Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.

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