Fresh Tomato Bloody Mary

By • October 28, 2012 • 0 Comments

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Author Notes: Let's say I am making ketchup for the first time. I peel, de seed, de gel, and core 7 pounds of tomatoes. While the ketchup is cooking, I bash the peel, seed, gel, core combo around in a sieve over a bowl. Then I take out the peels and dry them in a 200 degree oven, as per the instructions in the canning cookbook. This is nose to tail cooking for vegetables. After I finish processing the ketchup, I make a Bloody Mary for myself and some friends with the fresh tomato juice. I feel very relaxed.luvcookbooks

Serves 4

  • 1 cup tomato juice
  • 4 shots vodka
  • 1 lemon, chopped
  • 1 tablespoon hot sauce
  • 1 lemon, juiced
  1. Put ice cubes in each of the four glasses that will hold the Bloody Marys.
  2. Put a few more cubes in the cocktail shaker. Add all other ingredients and shake.
  3. Pour. Serve with cheese and crackers and homemade tomato ketchup, if you have any.
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