First, you need fresh seasonal tomatoes. Any tomatoes will do, but I prefer rich red heirlooms because they are large and extra juicy and meaty- not to mention low on seeds. Romas are fine, but they tend to be firmer and the juices released by the large, soft tomatoes are perfect for making homemade bloody mary mix. For an extra kick, I roast them on the grill but that is optional.
You’ll Need:
6 pounds rich deep colored heirloom tomatoes, cut into quarters
1 celery stalk
1 cup fresh parsley leaves
1 small sprig of fresh marjoram
1 -2 cloves garlic, peeled and rough chopped
1/4 white onion, peeled and rough chopped
1 small carrot, peeled and rough chopped
1/4 -1/2 cup broth choice of, chicken, veal, beef or vegetable
1 teaspoon sea salt
1/4-1/2 teaspoon white pepper
1 Serrano chili, de-seeded, stem removed
1 tablespoon Worcestershire, or to taste
1 tablespoon prepared Horseradish
1/4-1/2 lemon juiced
Here’s How:
Combine the onions, celery, garlic, carrot and tomatoes and herbs in a large stock pot on the stove. Add salt, pepper to season and cook over medium low heat until tomatoes render liquid and the onion, and celery are translucent making sure the carrot is cooked through. About 8-10
Minutes. Add broth, and Serrano chili stir to combine cook an additional 2-3 minutes.
Carefully purée tomato mixture with an immersion blender or a food processor in several batches until smooth.
Chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids. You will render about 10-12 cups of vegetable juice. Add horseradish, Tabasco, Worcestershire and lemon juice. Stir. Adjust seasoning with salt and pepper. Chill in mason jars before using.
Optional Smokey Flavor:
Grill vegetables whole just long enough to char and blacken before stove top cooking.
How to Assemble:
You’ll need:
Rim seasoning ( recipe below)
2/3 of a glass filled with fresh heirloom tomato juice
1 wedge of fresh lemon or lime juice
Few shakes additional Worcestershire sauce
A few shakes of celery salt
A few shakes of garlic powder, or garlic salt
1 -2 grinds of fresh black pepper
1 -2 drops of your favorite hot sauce
1- 2 ounces of good quality vodka
Additional horseradish if feeling risky!
For the Rim:
Mix equal parts of course ground sea or Himalayan salt with good quality paprika, finely ground fresh black pepper a dash of ancho chili powder on a small plate. Moisten outside of rim of each glass with a lime or lemon wedge, then dip the glass rim in the mixture.
Here’s How:
Rim each glass in Ancho chili / paprika seasoning. Fill each glass with ice and 1 or more ounces of good quality vodka.
Top with homemade Bloody Mary mix. Sprinkle in spices and wake up sauce with the addition of lemon or lime juice and splash of Worcestershire-stir well. Add garnish of your choice. Enjoy!
Make Ahead:
Homemade Bloody Mary Mix will keep for about a week in the refrigerator. It will taste better after a day or two in the fridge.
Chef Gigi Gaggero 