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