Roasted Heirloom Tomato Bloody Mary

By scott39 • July 28, 2010 • 2 Comments

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Author Notes: This is very easy to vary according to your bloody mary tastes. The recipe makes about 2 cups, but is easily doubled, tripled, or quadrupled. - scott39

Serves about 2 cups

1 pound Heirloom Tomatoes, quartered
1 hot pepper of choice - jalapeno, scotch bonnet, serrano; seeded (if desired) and quartered
1 medium onion, peeled and quartered
1 clove garlic, unpeeled
1 teaspoon fresh horseradish, grated (or 2 tsp. if using prepared)
Small handful of parsley
Extra Virgin Olive Oil
salt and pepper
fresh lime juice
Worcestershire Sauce
vodka

Toss tomatoes, pepper(s), onion and garlic in a little olive oil and salt and pepper.
Preheat oven to 375 degrees. Roast vegetables for 20-30 minutes, until lightly caramelized. Alternatively, if you're already grilling, but the vegetables on a doubled piece of aluminum foil and grill until lightly caramelized.
Squeeze garlic out of the skin and put in a blender with the tomatoes, pepper(s), and onions. Add horseradish and parsley and blend until smooth. If it's too thick, add a little water until the desired consistency. Taste and adjust for seasoning.
To serve: In a pint glass filled with ice, add a shot of vodka, a squeeze of lime juice, and a few drops of worcestershire. Fill to the top with tomato mix and shake. Garnish with pickled beans, celery, half a cherry tomato, or anything that seems right.