Bloody Marys

Fresh tomatoes in abundance means this can happen. Oh dear.

And we lost a day..


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  • 3 pounds plum tomatoes
  • 1 big handful fresh parsley
  • 2 tablespoons horseradish
  • 2 teaspoons tabasco
  • 2 teaspoons lemon juice
  • 1 tablespoon each salt and pepper
  • 2 cups vodka
  • whole scallions

Puree the tomatoes in batches. I did mine in 4 batches. Do three batches and puree until smooth. When you do the fourth batch, puree with the parsley, leaving it still kind of chunky. Mix the tomatoe puree in a big bowl with the horseradish, tabasco, lemon juice, salt and pepper. Pour (2/3 cup) over ice into glasses with 1 1/2- 2 ounces of vodka. (You could do 1 ounce, which is normal, but I like my drinks really strong).

It’s like breakfast. Right?

Add a scallion garnish for something to munch on..

Wait til you see what we do with the leftovers.

August 30, 2015 Comments (2) Drinks, Vegetables

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2 Responses to Bloody Marys

  1. […] bloody mary mix, leftover, cooked down, makes excellent pizza sauce. Especially on leftover spent grain […]

  2. […] name ever, but a little leftover homemade bloody mary mix, some roasted eggplant, spicy chorizo, and […]

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