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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
- 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.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.