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.

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.

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.