Roasted Heirloom Tomato Bloody Mary

By scott39
July 28, 2010
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Roasted Heirloom Tomato Bloody Mary

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
  1. Toss tomatoes, pepper(s), onion and garlic in a little olive oil and salt and pepper.
  2. 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.
  3. 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.
  4. 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.

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