Thanks to this year’s garden, we’ve enjoyed scrumptious meals of tomatoes and mozzarella, BLTs, bread salad, pasta with fresh sauce, and huge heirloom tomatoes, simply sliced with flaky salt. But eight tomato plants may be too many…what else to do with the daily tomato harvest?
Bloody Marys! My go-to is from The Silver Palate Cookbook and includes: lemon juice, horseradish, a few shakes of Worcestershire, and vodka. Over ice. With a celery stick.
Tomato Juice and Bloody Marys
makes 4 cups tomato juice; adapted from Elise at Simply Recipes
Ingredients
Tomato Juice
- 3 pounds fresh tomatoes
- 1¼ cups chopped celery
- ⅓ cup chopped yellow onion
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- a few grinds black pepper
For 2 Bloody Mary Cocktails
- 1½ cups tomato juice
- 1 lemon, juiced
- 1 tablespoon prepared horseradish
- several hefty dashes Worcestershire sauce
- several hefty dashes Tabasco
- 4 ounces vodka
Instructions
Tomato Juice
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Roughly chop the tomatoes and put them in a non-reactive (not aluminum) saucepan. Add the chopped celery and onion, sugar, salt, and black pepper and bring to a boil. Reduce heat and simmer uncovered 25 minutes. Remove from heat and let cool.
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Send the cooked tomato mixture through a food mill or other sieve to strain out seeds and pulp. Store in a glass jar in the refrigerator for up to a week.
Bloody Mary Cocktails (makes 2)
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Combine tomato juice, lemon juice, horseradish, Worcestershire, and Tabasco in a glass measuring cup or pitcher. Serve over ice in tall glasses, add a 2-ounce shot of vodka to each and garnish with a celery stick.
