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homemade bloody mary

Fresh Tomato Bloody Mary

You will never go back to Mrs. T's again. The base for these bloody marys improves with age, so feel free to make it a few days in advance.
Servings 6
Author Turnip the Oven

Ingredients

  • 2 1/2 pounds ripe heirloom tomatoes about 5 or 6 large
  • 1/3 cup freshly squeezed lime juice
  • 2 tablespoons Worcestershire sauce Annie's brand is vegan
  • 1 tablespoon horseradish
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery salt
  • 2-4 teaspoons Tabasco sauce
  • Ice
  • Vodka
  • Celery sticks
  • Lime wedges

Instructions

  1. Combine the tomatoes, lime juice, Worcestershire sauce, horseradish, salt, pepper, and celery salt in a blender or food processor and blend until smooth. Pour into a pitcher and stir in Tabasco to taste. (Bloody marys can be prepared to this point up to 5 days ahead.)
  2. To serve, fill glasses with ice. Add one shot of vodka to each glass and top with bloody mary mixture. Garnish with celery sticks and lime wedges.