Are you enjoying an end-of-the-summer tomato surge? Tomatoes are often the fruit that keeps on giving well into the start of the fall season. I recently purchased a 25 pound box of San Marzano tomatoes to make several batches of homemade tomato sauce. My CSA (community supported agriculture) is still offering beautiful, large tomatoes with each weekly pick-up so the tomato supply is definitely still bountiful in my house. With all these tomatoes there’s only one thing you need to do – make Fresh Tomato Bloodies to enjoy over the weekend and with your Sunday brunch.
It should be no surprise to anyone here that I am a huge bloody mary fan. With all the tomatoes I decided to give Fresh Tomato Bloodies a try. These Fresh Tomato Bloodies offer a lighter, fresher tomato flavor to traditional bloody marys while skipping on artificial ingredients.
The recipe takes a little patience as you have to blend and strain the tomatoes before preparing the blood marys but once you blend a large batch it should make about 6 to 8 cocktails and last in your refrigerator for about three days.
You can make your Fresh Tomato Bloodies as mild or as spicy as you like. I am a fan of a spicy bloody mary so I like to kick it up a notch but feel free to go on the mild side if that’s more your style. I also love to garnish my bloody marys with olives – feel free to leave those out if you are not an olive fan.
- 3 pounds fresh tomatoes (I used a combination of large reds and heirlooms)
- 2 teaspoons coarse sea salt
- Water to thin
- 2 ounces vodka
- 1/2 ounce lemon juice
- Two dashes of hot sauce
- Two dashes of Worcestershire sauce
- Old Bay or Vulcan Fire Salt and Pepper to finish
- Lime, Avocado and Fresh Cucumber to garnish
- Working in batches, puree the raw tomatoes and salt, adding water as need to thin tomatoes. Line a strainer with 4 layers of cheesecloth, place tomato puree in cloth and set in container to drain. Once fresh tomato water is strained fill a cocktail shaker with ice, add 4 ounces of tomato water, 2 ounces of vodka, lemon juice, worcestershire sauce and hot sauce and shake to mix. Strain over ice into a tall glass and finish with Old Bay or Vulcan Fire Salt and Pepper. Garnish with lime, avocado and fresh cucumber.
What does weekend have it store for you? If you decide to make these Fresh Tomato Bloodies loop back and let me know what you think. Cheer and enjoy!
This article was written by food blogger Linda Arceo and Giggles, Gobbles and Gulps