This post will teach you how to use fresh tomatoes to make a fresh batch of Bloody Mary mix. This fresh tomato Bloody Mary mix can be used now for a refreshing cocktail, and canned for winter use. It’s a food preservation project that can be enjoyed in the moment.
Tomatoes are heaven sent, that’s for sure! One of its praise-worthy attributes is as the primary ingredient for a fresh tomato Bloody Mary recipe. Each year, after canning vats of crushed tomatoes for my winter stores, I turn to a few more complicated projects that highlight tomatoes and bring the sweetness of August into the winter kitchen. What’s nice about this recipe is that the final product can be consumed with or without vodka. A 4-ounce glass of this concoction with scrambled eggs makes a quick and satisfying breakfast.
A bit of history and reference for fresh tomato Bloody Marys~
It turns out the Bloody Mary turned 80 in 2014, and to celebrate, Esquire wrote a piece about its origins that is both informative and entertaining. It explains the drink’s ties to Hemmingway, Prohibition, and as a traditional hangover remedy. There are two bars that serve my favorite Bloody Marys and I try to copy their style when I serve the drink. The first is a restaurant in Lewes, DE called Gilligan’s Waterfront Restaurant. They have a very nice dining area that is by the water and they serve their Bloody Marys rimmed with Old Bay Seasoning and garnished with shrimp. The other place that I love to visit for their well-known fresh tomato Bloody Mary recipe is The Trellis in Williamsburg, VA. The Bloody Marys from The Trellis have pretty much the same treatment but with fermented veggies, as I remember.
In any case, I do recommend ordering Bloody Marys when you can. Bartenders and chefs get quite creative with their recipes and presentations. And, as blues guitarist Freddie King knew, it is easy to consume them as food so as not to waste time eating. Remember, they are equally tasty on the virgin side, no alcohol need be added to get the satisfaction only a garden fresh and handcrafted Bloody Mary can offer.
My recipe for fresh tomato Bloody Marys follow.
Ingredients for fresh tomato Bloody Mary mix~
- 10 pounds of fresh tomatoes from your garden or farmers’ market. While it might be nice to use Roma tomatoes, the variety really doesn’t matter for this fresh tomato Bloody Mary recipe. You can even get creative by using heirloom varieties of different colors. Imagine a yellow Bloody Mary with red cherry tomatoes in the garnish.
- 3/4 cup lemon juice
- 4 tablespoons of Worcestershire Sauce. (I make my own using the recipe from the Make the Bread, Buy the Butter by Jennifer Reese. I LOVE this book!)
- 1-2 tablespoons of horseradish. We’ll be making our own this fall.
- Hot Sauce to taste. Start with a tablespoon and then add from there. It is always easier to add more than to remedy a too hot mix. I will take one whole fermented jalapeno and finely chop it before adding to the cocktail base.
- Salt and pepper to taste.
- A soup pot.
- Ice water.
- 4-5 pint-sized mason jars.
There are affiliate links to canning items I use in my own kitchen in this post. If you shop using them, I get a small poetion of the sale at no extra cost to you. Thanks for supporting the farm!
The Process ~
Hot Water Bath Blanching Fresh Tomatoes ~
We are going to prepare our mix for refrigeration. Hot water bath canning requires perfecting a technique that preserves at a certain acidity and temperature for safety’s sake. We’ll tackle that skill in a future recipe. Using this fresh tomato Bloody Mary recipe, your finished product will last up to 3 months in the refrigerator. This is plenty of time to use them up on Sunday mornings while listening to NPR (click hotlink for Bloody Mary meat straw story) or reading the newspaper.
- Wash and dry your tomatoes.
- Fill your soup pot with water 3/4 full. Bring to a boil.
- Fill your sink with ice water, also 3/4 full.
- Blanch and skin your tomatoes by placing them in the boiling water. When the skin breaks, use a slotted spoon to remove them and place them in the ice water.
- Take the tomatoes from the ice water when cool to the touch and allow them to simply slip out of their skin. Core them by cutting out the stem, remove any blemishes, and cut them in quarters. Place them in a soup pot.
- When the tomatoes are finished, cook them over a medium flame for about 20-30 minutes at a slow rolling boil. You can use a potato masher to break them down and speed up the stewing process. If, after a half hour, they are still not broken down give them a quick pulse in a blender or use an immersion blender to finish the process of breaking down the tomatoes.
- Turn down the heat and add the remaining ingredients.
- Taste and amend.
- Bring back to a boil for 15 minutes.
- Wash and dry your mason jars.
- Let your Bloody Mary mix cool a bit, then fill jars with a 1/2 inch headspace and seal.
- Let the finished product sit on your counter until cool to the touch and then refrigerate.
Garden Fresh Bloody Mary Recipe ~
- A pint-sized glass
- Old Bay
- Garnish vegetables like fermented asparagus, pickles, olives, celery, etc. Be creative.
- Steamed and peeled shrimp.
- Your fresh tomato Bloody Mary mix.
First, pour 2 jars of the mix into your quart preparation jar. Taste and amend as desired: more horseradish, more hot sauce, more Worcestershire Sauce, salt…
Second, if you are having virgin Bloody Mary’s you are ready to fill your glasses, but if not, now’s the time to add your vodka. I would add 2 shots (2 ounces) of vodka to this mix.
Next, rim your pint glasses with Old Bay seasoning by pouring some Old Bay in a saucer, placing the lightly dampened rim of your glass into the mix and twist to coat.
Place the glasses upright and fill with ice.
Pour in your amended Bloody Mary mix.
Garnish as festively as you can. Think about making this drink a meal.
Serve with an onion-bacon-cheddar crustless quiche. Check back soon for the hotlink to the recipe.
Thinking of trying out this fresh tomato Bloody Mary Recipe? If so, let us know how it went! Did you amend your mix? If so, how? Post a picture on our Facebook page or tag #stonyridgefarmwv on Instagram.
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