heirloom tomato bloody mary

 
Her name has evoked fear in young humans for ages.  Hair black as night, cheeks white as snow.  Leaves leaving the lingering poison of the belladonna.
 
I can't think of a better way to preserve the season than with a splash of vodka.  Salut!

heirloom tomato bloody mary mix | makes 6-8 pints
adapted from the runaway spoon

6-8 pounds heirloom tomatoes, quartered
3 ribs celery, chopped
1 small onion, chopped
4 garlic cloves, chopped
fresh ginger, 1 inch piece, peeled and chopped
2 sweet peppers, seeds and ribs removed chopped (I used 2 sweet red and 1 sweet Hungarian pepper)
3 small hot peppers (I used 2 jalapeño and 1 serrano)
| a variety of sweet and hot garden peppers may be used depending on your taste and garden yield |

1/4 cup sugar
1/2 cup lemon juice
1 1/2 tablespoons salt
fresh black pepper, to taste
½ tablespoon hot sauce
1 tablespoon worcestershire sauce

Place all chopped vegetables in large Dutch oven. Cover and cook over medium heat until the vegetables are soft, 30-40 minutes, stirring occasionally.

Once all vegetables are soft and soupy, begin working in batches, carefully pureeing the vegetables in a blender, using a tea towel to vent the lid.  When each batch is done, run the puree through a food mill, extracting as much liquid as possible.  Discard the pulp left behind.  Return all extracted liquid to the pot.

Add sugar, lemon juice, salt, pepper, worcestershire sauce and hot sauce. Bring the mix to a boil for 3 minutes.

Canning Instructions:
Fill each of your hot, sterilized jars with the hot mix, leaving a ½ inch head space.  Screw on the bands, then process the jars for 25 minutes in a boiling water bath.  If you have a bit of extra mix, pour into a container and keep in the refrigerator for up to a week.


the bloody mary | serves 1
Fill a tall glass with ice and 2 ounces of vodka (absolute peppar and Ketel One are my favorite vodkas for the mary).  Top with bloody mary mix and stir.  Flourish with garnishes: dilly beans, pickled asparagus, celery, cucumber, olives, grape tomatoes, cilantro...

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