If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This mix is endlessly variable. If you don’t have siracha on hand, you can use regular hot sauce. You can also swap out the lemon for lime and basil for cilantro. Vibrant summertime tomatoes work best in this recipe. —PhoebeLapine
Makes about 5 cups
medium celery stalks, roughly chopped
large shallot, roughly chopped
pounds tomatoes (about 10), quartered
cup tightly packed basil leaves, chopped
teaspoons sea salt
teaspoon celery seed
Juice of 1 lemon
1 1/2 teaspoons Sriracha
- In a food processor or blender, pulse the celery, shallot, and garlic, until finely chopped. Alternatively, you can do this by hand.
- Add the celery mixture along with the tomatoes, basil, salt, and celery seed to a large, non-reactive saucepan and set it over medium-high heat. Bring to a simmer, then cover, turn the heat to low, and cook until the tomatoes have begun releasing their juices, about 20 minutes.
- Crush the tomatoes with a potato masher, fork, or ladle to break them apart. Cook for another 20 minutes, until very soft and soupy.
- Strain the mixture through a fine mesh sieve or food mill.
- Stir in the lemon juice and siracha. Taste for seasoning. Chill in the refrigerator in an airtight container until ready to use.
- To make bloody marys, combine 1 cup of mix with 1/4 cup of vodka and garnish with celery sticks, lemon slivers, and plenty of basil leaves.