Heirloom Tomato Bloody Mary Recipes

Steps:

• Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

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:

• In a large pot, cook tomatoes on low heat until softened. Blend tomatoes, lime juice, garlic and seasonings in blender on high or puree. Once liquefied, add parsley and habanero while the blender is on at a high setting. Filter mixture through a medium mesh chinois and chill overnight. Ready to serve the next day over ice, on its own or with vodka.
• Rim the glass: with kosher salt and ancho chile powder.
• Garnish the glass: Heirloom grape or cherry tomatoes and micro celery if available.