You'll need...
For the Roasted Tomato & Red Pepper Bloody Mary Mix:
- 6 pounds of plum tomatoes
- 3 red bell peppers
- 1 tablespoon of olive oil
- 2 teaspoons of salt
- 1 teaspoon of fresh ground pepper
- 4 celery stalks, roughly chopped
- 2 tablespoons of parsley, roughly chopped
- 3 cloves of garlic
- Juice of two lemons
For the cocktail:
- 2 ounces of chilled vodka
- 6 ounces of Roasted Tomato & Red Pepper Bloody Mary Mix
- 1 teaspoon of horseradish
- Tabasco, to taste
- Worcestershire, to taste
Roasted Tomato & Red Pepper Bloody Mary Mix:
Preheat your oven to 400 degrees. Quarter the tomatoes and deseed them, setting aside the removed tomato flesh and seeds in a bowl. Quarter the red bell peppers, discarding all seeds and veins. Place as many tomatoes and red peppers on a foiled cookie sheet or roasting pan, and sprinkle with olive oil and a teaspoon of salt. Roast tomatoes and peppers in the oven for 45 minutes, or until the edges look wilted and juice is being released from the tomatoes. Set aside to cool.
While the tomatoes and red peppers are cooling, puree the tomato flesh and seeds you set aside in food processor. Strain puree mixture through a fine mesh strainer or cheesecloth and set aside the fresh tomato juice. In batches, begin pureeing your roasted tomatoes and red peppers, the fresh tomato juice, celery stalks, parsley, garlic, lemon juice, fresh black pepper, and remaining salt in the food processor. Once all ingredients have been processed, pour fresh puree through a fine mesh strainer or cheesecloth, discarding the leftover pulp. Pour the mixture into an airtight container, and cool in the fridge for at least two hours before serving. Use within one week of making.
Roasted Tomato & Red Pepper Bloody Mary:
Combine fresh Bloody Mary mix, vodka, horseradish, tobacco, and Worcestershire in a tall cocktail shaker with ice. Stir for 30 seconds, or until cooled, and strain into a tall glass filled with ice. Garnish as desired and enjoy!
