If you’ve got tomato plants in the ground, chances are you’ve got tons of ripe tomatoes ready at the same time.
I’ve cooked with them and I’ve put away enough tomato sauce to get us through the winter, but it wasn’t until I opened this month’s “Southern Living Magazine” that it occurred to me to drink our tomatoes.
We’ve loved having a pitcher of this Bloody Mary mix in the fridge, and its spicy kick is delish without vodka, so even if you’re a teetotaler, you can enjoy these.
Add 6 to 8 pounds of ripe tomatoes to a large pot.
Crush the tomatoes to release some of the juice.
Add salt, and the original recipe didn’t call for thyme, but I added some anyway.
Cook over medium heat for about 30 minutes until the tomato skins are wilted and most of the juice has been released.
Run the tomatoes through a food mill or push them through a sieve to remove skins, pulp and seeds.
Return the tomato juice to the pot and bring to a low boil for about 5 minutes making sure to stir often.
Add celery salt, ground pepper, Tabasco and Worcestershire sauce.
Remove from heat and allow to cool for at least 30 minutes. Add to a pitcher and into the fridge to chill for 2 to 4 hour.
Pour over ice and add vodka if you like, or enjoy as is. We like to add a dash of ground pepper on top too.
Here’s what you’ll need:
6 to 8 lbs of ripe tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon ground pepper plus more for sprinkling on top
1/2 to 1 teaspoon hot sauce ( I used Tabasco )