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Heirloom Tomato Bloody Mary

Heirloom Tomato Bloody Mary

The Heirloom Tomato Bloody Mary.

Use the hottest veggie around, the heirloom tomato, for a twist on the traditional Bloody Mary. The Heirloom Tomato Bloody Mary is served at Napa Valley Grille in Napa Valley, Calif.

Ingredients

  • 2 Ounces Belvedere Vodka
  • 3/4 Ounces lime juice
  • 3/4 Ounces jalapeno simple syrup
  • 6 Ounces cilantro leaves
  • 1 heirloom tomato
  • A splash of olive juice
  • 2 parts salt and 1 part celery salt, to rim

Servings1

Calories Per Serving269

Folate equivalent (total)138µg35%

Riboflavin (B2)0.3mg19.5%


Heirloom Tomato Bloody Mary recipes

It's heirloom tomato season here in the Pacific Northwest! The Copperleaf Restaurant & Bar located just south of Seattle had the genius idea of celebrating by taking these locally grown red, yellow and green tomatoes and turning them into unique Bloody Marys.

Spicy Mary? Herbal Mary? Yellow Mary? Stop by your local farmer's market, pick up your heirloom tomatoes of choice, and try one of these recipes!

Roasted Red - Spicy Mary
Makes enough for six-12oz. drinks

For Mix
6 Charred Red Tomatoes, skins removed
4 Black Garlic Cloves
3 Fire Roasted Peppers (Serrano, Jalapeno, etc), skins and stems removed
1/2 cp. Lime Juice
1 Tbs. Celery Seed
3" Freshly Grated Horseradish
1 Tbs. Coarsely Cracked Black Pepper
2 Tbs. Salt

For Drink
Premium Vodka or Tequila
Smoked Paprika Salt (equal parts smoked paprika and kosher salt, combined)
Roasted Serrano Chiles

Bloody Mary Mix
Combine the first five ingredients and puree until smooth. Then add horseradish, pepper and salt. Stir or shake to combine. Refrigerate for 24 to 48 hours.

Ready to Serve
To prepare, rim the serving glass with smoked paprika salt. Then add 1.5 oz of premium vodka or tequila into the mix until the glass is 2/3 full. Add ice and garnish with whole roasted serrano.

Yellow Mary - Mediterranean Citrus
Makes enough for six-12oz. drinks

For Mix
6 Yellow Tomatoes, blanched, skins removed
1/4 cp. Lemon Juice
1/4 cp. Champagne Vinegar
1 Tbs. White Pepper (finely ground)
1 Preserved Lemon (fine zest)
1 Tbs. Aleppo Pepper

For Drink
Premium Vodka
Finely crushed Za'atar spice (equal parts dried Thyme, Oregano, Sumac and toasted Sesame Seeds)
Kosher Salt
English Cucumber

Bloody Mary Mix
Combine the first four ingredients and puree until smooth. Stir in zest and Aleppo pepper. Refrigerate for 24 to 48 hours.

Ready to Serve
Create Za'atar salt by combining equal parts Za'atar and kosher salt. Rim the serving glass with Za'atar salt. Add 1.5 oz premium vodka and top with Bloody Mary mix until 2/3 full. Fill glass with ice and garnish with slice of English cucumber.

The "Green Mary" - Herbal
Makes enough for six-12oz. drinks

For Mix
4 Green Tomatoes, peeled
4 Tomatillos, peeled
4 Scallions, sliced
1/2 cp. Lime Juice
3 Garlic Cloves
1 Tbs. Celery Seed
1" Horseradish (fresh grated)
1 Tbs. Salt
Small handfuls each parsley, tarragon, mint, dill

For Drink
Absinthe/Pastis
Premium Vodka
Absinthe Ice Cubes

Bloody Mary Mix
Combine all ingredients, except for the Absinthe ice cubes, puree until smooth. Refrigerate for 24 to 48 hours.

Absinthe Ice Cubes
Combine 1 cup hot water with 1/2 cup sugar and 1/4 cup lemon juice. Stir in 1/4 cup Absinthe/Pastis and fill ice cube tray. Freeze.

Ready to Serve
Combine 1.5 oz premium vodka with .25 oz Absinthe/Pastis. Then, add the mix until the glass is 2/3 full. Top off with Absinthe ice cubes.
*For those that do not prefer the taste of Pastis, regular ice may be used and Absinthe/Pastis omitted.

If you're feeling too lazy to make your own, the Copperleaf grows their own tomatoes (red, green and yellow), and serves up all the Bloody Mary options just listed.

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Heirloom Tomato Bloody Mary - Recipes

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Heirloom Tomato Bloody Mary

Get the most out of heirloom tomato season with this deliciously fresh heirloom tomato bloody mary!

Ingredients

  • 2 large ripe heirloom tomatoes
  • 2 oz. vodka
  • 1 oz. lime juice
  • 1 teaspoon fresh grated horseradish
  • Tabasco, to taste
  • Sea salt & freshly ground black pepper
  • Cherry tomatoes, for garnish

Instructions

Push tomatoes through a potato ricer or a medium sieve into a small bowl discard solids. Refrigerate juice until chilled.

Stir in vodka, lime juice, horseradish, and Tabasco. Season with salt and pepper. Fill a highball glass with ice and add the tomato juice mixture.

Garnish with a wooden skewer threaded with grape tomatoes.


Reviews

Very flavorful, everyone loved it! Will make next time on white or sourdough, the Rye flavor didn't seem to work with the other flavors. Also, I hate recipes that call for the juice of one lemon since lemons vary so widely in size and juiciness. Too much or too little citrus can ruin a recipe. My lemon was about 3 tbsp and it was just about right.

This is super fast, easy, savory, and scrumptious! Made it exactly as directed. I found a fresh rye loaf, but this delicious treat would be terrific topped with tuna, or with cold shrimps on a little lettuce.

This recipe is great. It's creamy and fresh at the same time. I made it a few times during the summer tomato harvest, and definitely will be making it again once tomatoes get flavorful and juicy again (sigh). It's super easy to throw together and has such great flavors. I experimented with various types of loaves from the market and any bread choice ended up a winner. Can't wait to make it again!


Heirloom Tomato Bloody Marys

It’s peak tomato season, so at the farmers market I’ve been rattling off all the tomato projects I know in a very thinly veiled attempt to convince people to buy huge amounts of tomatoes from me. The usual tomato projects that I tell people about are making canned sauce, dehydrating heirlooms in the oven (they’re so good, and it’s so easy!), freezing bags of sungold tomatoes to make tomato bisque during the winter, canning tomato jam, ketchup, and bbq sauce… I mistakenly omitted one of the best projects, though: the Bloody Mary. Williams-Sonoma contacted me and asked if I’d share my recipe here as part of their focus on juicing this month. Since Bloody Marys are delicious and we’re drowning in tomatoes, it seemed like a perfect idea. (Especially since a bunch of the farmers from the Redwood Valley Farmers Market had been meeting up after the market for Bloody Marys for a good part of the summer, and every time we’re drinking them I keep saying I need to write up our recipe to share with everyone). These are bloody marys for right now. While it’s true that you can cook tomato juice and can bloody mary mix for later (which I’m going to do), the base for this cocktail is just fresh tomato juice, bright and sweet. I used my champion juicer to juice a couple slightly overripe tomatoes that we had leftover from the market today, but feel free to use a blender if you don’t own a juicer.

The ingredients for this cocktail were almost all right out in the garden. Jason picked some fresh dill to add to the bloody mary base, along with horseradish and green olives. I raided the pantry for some pickled okra and dilly beans that I’d canned a few weeks ago for garnishes, though any sort of crunchy pickled vegetable is at home in a bloody mary. The one thing I noticed is that you have to be careful not to over spice these since the fresh juice from heirloom tomatoes tastes much more delicate than regular cooked bloody mary mix. Our first round was a little heavy on the horseradish and I thought it overwhelmed the flavor of the tomatoes, so naturally we had to do some more recipe testing and get it figured out. Naturally. (Because cocktails).HEIRLOOM TOMATO BLOODY MARYS

The perfect cocktail to celebrate tomato season, and the perfect cocktail to relax after a long day working at the farmers market.

  • Bloody Mary Mix
  • 4 oz. vodka
  • Garnishes: pickled okra, dilly beans, lemon wedges and green olives

Fill two glasses with ice. Add 2 ounces of vodka (or less, of course) to each glass. Top of bloody mary mix. Stir. Garnish with a lemon wedge and pickled vegetables.

  • 2 c. fresh heirloom tomato juice
  • juice from a wedge of lemon
  • 2 tbs. fresh dill, roughly chopped
  • a dash of worcestershire sauce
  • Tabasco sauce or cayenne pepper, to taste
  • 3 green olives and 1 tbs. olive juice
  • 1 tsp. prepared horseradish (or if you have fresh, substitute 1/2 tsp. fresh grated horseradish)
  • 1/2 tsp. celery salt
  • fresh cracked black pepper

Combine all the ingredients in a blender and puree. Taste and adjust the seasonings if necessary. Individual varieties of tomatoes will taste very different from one another and may taste good with more horseradish, a little extra heat, some extra lemon, etc.


Tag: bloody mary tomatoes

Bloody Mary Roasted Tomatoes: A Treat to Awaken Your Tastebuds

As tomato season gets closer, I’m becoming increasingly impatient for the appearance of the first locally grown delights at the farmers’ market. Our unusually early spring offers the promise of an equally early tomato harvest, but as I write this, that’s still weeks away at best.

In the meantime, I continue to look for ways to turn plum or Roma tomatoes into something tasty, since this variety seems to offer a more acceptable “off season” substitute for locally grown fruits of the larger, juicier types. I found a great new recipe in a Tasting Table post from a few weeks back that I was eager to try and when I did, I got great results.

If you don’t know Tasting Table, you’ll want to check them out. They send out daily posts targeted to national and selected “big city” audiences, as well as several weekly posts that focus on the restaurants and foods of specific cities, new foodie treats and kitchen products, and recipes from chefs and sous chefs, mixologists, the producers of commercially available products, and their own staff.

The recipe that caught my fancy, Bloody Mary Tomatoes, was created by TT editor Rebekah Peppler, with the idea of enhancing the deep, rich flavor of tomatoes with something from her liquor cabinet. These Bloody Mary tomatoes were the result.

Prepping Bloody Mary Tomatoes

On a cool spring day, I assembled my ingredients, got the oven pre-heating, and set about making a batch. I stayed true to the recipe’s ingredients with one small exception explained below, but I varied the process just a bit. While Peppler calls for tossing the tomatoes in the spice/horseradish mixture, I decided instead to spoon and spread it on the cut side of each tomato. I did try tossing them, but the thick, paste-like mixture didn’t really adhere to the smooth tomato skin, and I also thought more of the flavor might get into the tomatoes if it was all applied to the cut surface.

The only ingredient called for that can be challenging to find is fresh horseradish. I found some nice, firm pieces of fresh root on my second grocery store stop and am really glad I was able to use it, since it added such a lovely, bright pungency to the tomatoes. I suspect, though, that a decent, prepared horseradish would be fine as long as it wasn’t horseradish sauce (the kind that mixes horseradish into something creamy). The other ingredients include lemon zest, celery salt, cayenne pepper, sugar, grape seed or canola oil, plum tomatoes, Worcestershire sauce, salt, and pepper. I discovered that I had celery seed but not celery salt, so I used a little more salt than called for and about half the suggested amount of celery seed. That worked just fine.

Cleary, finding the fresh horseradish root was the hardest part of the whole process. The topping mixture was easily assembled and the whole thing was ready for the oven in minutes. I used a fork, rather than my fingers, to do the mixing, which worked jut fine (in this case, I’m not sure what the advantage of a hands-on approach would be). I also used only eight tomatoes and the topping seemed just sufficient for that number, but perhaps I was slightly generous with it. Finally, I was concerned that the amount of roasting time called for seemed excessive, so I watched the tomatoes closely, but the recipe worked well as written. Since test kitchens are generally pretty rigorous in their testing and perfecting of recipes before they’re published, I shouldn’t have been surprised, but I guess a little caution never hurts!

We’ve mostly eaten these to date as a kind of side dish or condiment with meals – they were delicious served alongside grilled Porterhouse steaks, for example, and tossed into scrambled eggs. Recently, I decided to try them in two combinations inspired in part by up the ubiquitous Buffalo chicken wings of which my husband is so fond. For one version, I made a kind of thick dip in which I mixed some of the diced tomatoes with our favorite blue cheese yogurt dressing and a little additional crumbled Gorgonzola and served them with stalks of celery. For the other, I mixed diced tomatoes with cream cheese and a little Greek yogurt and spread them on the celery stalks. I preferred the latter, since I felt the tomatoes were complimented by, rather than competing with, the other ingredients. I think my husband will prefer the more robust tomato-blue cheese combo.

However you use them, these tomatoes offer a real flavor punch that’s not for the faint of heart but which definitely wakes up your taste buds. And if you find them a bit too spicy, the amount of cayenne could be reduced. I will definitely be making these again and letting them inspire new ideas for good flavor companions. In fact, the mental sparks are already flying!

Spreads with Bloody Mary Tomatoes

Bloody Mary Tomatoes From The Tasting Table Test Kitchen

1 tablespoon of finely grated fresh horseradish
1 teaspoon of finely grated lemon zest,
½ teaspoon celery salt,
½ teaspoon cayenne pepper
2 tablespoons granulated sugar
Grape seed or canola oil
10 plum tomatoes, halved lengthwise
2 teaspoons Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat the oven to 375°. In a medium bowl, use your fingers to rub the horseradish, lemon zest, celery salt and cayenne pepper into the sugar. Add the tomatoes and Worcestershire and toss to coat.
Lightly grease a rimmed baking sheet with oil and place the tomatoes, cut-side up, in the pan. Season with salt and pepper. Roast until the tomatoes are tender and shriveled, about 1 hour and 15 minutes. Cool to room temperature and serve immediately or refrigerate for up to 5 days.


Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Resident in Berlin since 2012, he’s been covering the German and European bar scene for Mixology magazine and has thus become well-versed in all aspects of the biz. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. You can find him in one of Berlin dark, smoky bars, unless it’s summer - when he’ll be more likely lounging on the canal with an extra hoppy IPA.

ABOUT THE AUTHOR

Andy Smith

Andy Smith is a freelance writer, copywriter and editor based in New York. He writes about entertainment, politics, travel and miscellaneous topics that capture his short attention span. He seldom (okay, never) blogs for himself but lots of his 20+ years of writing samples can be found at www.andymsmith.com.

ABOUT THE AUTHOR

Angelo Veneziano

ABOUT THE AUTHOR

Anne Becerra

Anne Becerra is a Certified Cicerone at The Ginger Man in New York City and has a strong passion for craft beer and the community that surrounds it. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. She loves spreading the word about great craft beer almost as much as she loves drinking it.

ABOUT THE AUTHOR


Step Your Bloody Mary Mix Way, Way Up With Heirloom Tomatoes

If you're someone who appreciates Bloody Marys, a new culinary challenge, and/or female-driven comedy series, we've got a few treats for you. HEIRLOOM is a new short form romantic comedy series by Bekah Brunstetter (NBC’s This Is Us, Switched at Birth) about a young actress who rediscovers herself after inheriting a small plot farm in Sonoma, California.

Lucky for us, the show's creator and star, Paten Hughes, agreed to share her Great Aunt Ada Claire's Bloody Mary mix recipe exclusively with Glamour. Hughes updated the family recipe with a new flourish: heirloom tomatoes from her own garden in Sonoma, California—the very garden that helped inspire the series. We can't think of a better way to elevate this brunch-time cocktail favorite, and, after all, what contributes most meaningfully to depth of flavor in a Bloody Mary is where it all begins: the tomatoes. We'll be inventing a reason to host brunch and make these!

This mix isn't easy, but it's delicious, lasts for weeks or even months if you jar it, and is totally worth the work. If you can't find late-season heirloom tomatoes at your supermarket or your vegetable garden is on winter break, romas will work, too. Don't let the length of the ingredient list intimidate you—most are probably already sitting in your pantry.

HEIRLOOM’s Heirloom Tomato Bloody Mary Mix

Ingredients (in order of use):
2 dozen medium-sized heirloom tomatoes (cubed)
2 stalks of celery (with leaves)
1 large onion, chopped
2 carrots, cut
1 tsp oregano
2 Tbsp salt
3 parsley stalks
1 tsp basil
5 whole cloves
2 Tbsp raw sugar
1/4 cup lemon juice
1/4 cup Apple Cider Vinegar
2 tsp celery salt
1/4 cup Worcestershire
1 tsp Sriracha
2 tsp Horseradish

  1. Simmer the tomatoes in their own juice for 15 minutes in a large saucepan
  2. Add celery, onion, carrots, oregano, salt, parsley, basil, and cloves
  3. Simmer for 20 minutes or until the carrots are soft. Blend everything in a food processor (in batches if yours is small) strain twice through a fine strainer or cheese cloth, pressing the vegetables gently.
  4. Add the mixture back into the saucepan and stir in the remaining ingredients: raw sugar, lemon juice, apple cider vinegar, celery salt, Worchestershire, Sriracha, and horseradish
  5. Heat the mixture just until it starts to boil. Take it off the heat, allow it to cool, and serve with your favorite vodka or store in mason jars to enjoy over the holidays.

The garnish is almost the best part. Get creative! The possibilities are literally endless, but we always—at baseline—add a celery stalk (for stirring/snacking) and stuffed olives and a lemon wedge on a cocktail pick. If you're feeling really adventurous, go for bacon, shrimp, and/or an oyster on a half shell.

Watch HEIRLOOM Season One now on Vimeo. The series stars Paten Hughes (Long Nights Short Mornings), Margaret Colin (Gossip Girl), Ryan Cooper (Rock That Body), John Lavelle (Selma), Pascale Armand (Eclipsed on Broadway), Luis Vega, and Tom Wopat (Dukes of Hazard).


What you should know

The proportions are key. “You can’t throw a bunch of stuff in a glass and expect it to be the same every time. You really have to look at the drink as a recipe and take the time to do it right.

During tomato season,use the best ripe tomatoes you can find. Out of season (during winter and spring) use Roma tomatoes.

If you don’t have the time and energy to make the fresh tomato juice, It is OK to only use bottled or canned tomato juice. Just be sure to use juice that isn’t mucked up with a lot of sugar or salt.

Oh Linda, this looks perfect for a Sunday brunch. Heirloom tomatoes are just coming into season in my garden and I can’t wait to give your bloody mary a try.

When they are out of season I am willing to wait. Bloody Mary’s taste best to me in the summer anyway. They are a nice compliment to languid days of summer when the humidity positively drips.

Soft heirlooms are selling for $1lb at my local farmers market. The savings made this drink taste all the better.

I will try this for sure… I confess to being a sucker for a Bloody Mary (as my recipe will testify). I think what appeals most about this version is the notion of having to wait longer… the extra time required in preparing the drink I am sure will make it taste all the sweeter!

It’s a brilliant-looking recipe.

I agree. This is the perfect summer treat.

FYI - I get my heirlooms cheap a the farmer’s market by asking the farmer’s for bruised tomatoes. They are all to eager to get rid of the ugly ducklings. Tastes the same to me.


Watch the video: SUCO DE TOMATE (December 2021).