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Roasted Tomato Bloody Mary Mix

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Roasted Tomato Bloody Mary Mix

2 red heirloom tomatoes, quartered
1/2 onion, cut into large dice
1 jalapeño chili, stemmed
1/4 cup vodka
1/4 cup tomato water, see below
2 tablespoons fresh chopped cilantro
salt and freshly ground pepper to taste
fresh lemon juice to taste

Preheat the oven to 350°F. Spread the tomatoes, onions, and chili in a nonreactive roasting pan in one later and roast for about 25 minutes, or until lightly browned. Add the vodka and tomato water to the pan and roast for another 15 minutes. Transfer the roasted vegetables to a blender, add the cilantro, and purée until smooth. Season with salt, pepper and lemon juice. Refrigerate until cold, at least 2 hours, or up to 2 days. Makes 2 cups.

Tomato Water: Take 1 pound of ripe tomatoes, chopped, and place them in a sieve set over a bowl and let drain for about 2 hours, or until tomatoes stop dripping. To further clarify the tomato water, strain it through cheese cloth or use a coffee filter. You can use the drained tomatoes in another recipe but note that it will be less watery.

Matt says: When you’re ready to make your Bloody Mary, add the Mary mix to a cocktail shaker filled with ice, vodka, Tabasco, Worcestershire, and however you prefer your cocktail. Add a dash of celery salt or pepper if you’d like, and garnish the glass with a celery stalk.

 

-- Also published on MattBites.com 

 

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