Fresh Tomato Bloody Mary Recipes

Steps:

• Combine the vodka, hot sauce and Worcestershire in a jar. Poke a couple of holes in each cherry tomato with a toothpick, then place a toothpick through the center of each. Add the toothpick-ed tomatoes to the vodka mixture and allow to soak for at least 2 hours, ideally overnight.
• Drain the contents of the jar and sprinkle the tomatoes with pepper and celery salt. Serve immediately!

Steps:

• In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
• On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.

Steps:

• Puree the red and yellow tomatoes in a blender until smooth, about 1 minute. Strain the puree through a fine-mesh strainer into a bowl and discard the solids. Stir in the vodka, lime and lemon juices and horseradish. Add the hot sauce and season with salt and pepper.
• Fill a tall glass halfway with ice. Thread some baby tomatoes on a wooden skewer. Pour the tomato mixture over the ice, garnish with the skewered tomatoes and serve.

Steps:

• Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
• Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.

Steps:

• Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree. Set up a sieve lined with cheesecloth over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains.
• Once you have the extracted the liquid, remove it from the refrigerator. Add the horseradish, superfine sugar and 2 lime wedges to a pitcher and muddle with a wooden spoon. Stir in the extracted tomato juice, some crushed ice and a few splashes of vodka. Stir to combine.
• Rub a lime wedge on part of the rim of each glass. Dip the rim into the salt and pepper mixture so it sticks to the wet part of the rim. Pour the drink into the glasses and garnish with cucumber spears, celery sticks and a few grapes.

Steps:

• Puree yellow tomatoes in a blender. Press through a fine sieve into a small bowl; discard solids.
• Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.