Fresh Tomato Bloody Marys


2 to 2 1/2 pounds fresh, ripe Farm tomatoes
1/2 small red onion
1 small fresh jalapeno, seeds removed (optional)
2 T fresh lemon juice (plus more to taste)
Salt (to taste)
Freshly ground black pepper (to taste)

2 t grated fresh horseradish or prepared
hot sauce like sriracha (be careful of the salt in here!) garlic powder, Worcestershire, chile sauce, pinch brown sugar, balsamic vinegar, celery seeds, etc!

Garnish ideas: fresh veggies cut and skewered, plus olives, lemon and lime wedges, pickled vegetables, even shrimp!



Chop the tomatoes, onion, and chile (if using).

In a blender or food processor, blend the tomatoes until smooth, in batches if necessary.

Pass tomato mixture through a colander to remove any skins and seeds or food mill for a smoother texture.

In a larger pitcher, pour in your tomato base and whisk in the lemon juice. Whisk in salt, pepper, hot sauce and horseradish, and more lemon juice (or anything else!) to taste. Continue to taste and add spice, seasoning, acidity and sweetness until your mix nicely balanced!

Cover and chill Bloody Mary mixture until cold, at least an hour and up to two days.

When ready to serve, pour the juice into 2 to 4 glasses, add  1 oz vodka or gin into each glass, if you like, and stir to combine. Garnish with veggie skewers loaded with fresh herbs, and crunchy veg, or simply a celery stalk and/or pickled green beans.

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