When Life Hands You Tomatoes, Make a Bloody!



In addition to the endless, often-intimidating weekly supply of cucumbers, onions, and miscellaneous veggies from our West Village CSA, we were the lucky recipients of 35 pounds (yes thirty-five) of fresh heirloom tomatoes.  And since I got a pretty grueling workout lugging them around from the West Village to my apartment, I knew I deserved a cocktail (or two)!

I’ve wanted to try to craft a homemade Bloody mix before, but it’s a rather time-consuming process.  On top of that, most recipes still call for using canned, preservative-packed tomato juice or canned, peeled tomatoes, so it always seemed like a bit of a waste to craft something from pre-made products, especially when there are some fantastic mixes out there (like the Employees Only line of mix).  But given I had all the fresh ingredients needed to make a 100% natural mix, I began to do my research.

I pulled from a variety of really great canning recipes for inspiration, like this fantastic and thorough one from The Runaway Spoon or this one from SB Canning.

So when life hands you 35 pounds of tomatoes, make a Bloody Mary!

Homemade Bloody Mary Mix
(inspired by The Runaway Spoon)


  • 10 pounds plum tomatoes, quartered (no need to remove the seeds, we’ll do that later)
  • 3-4 pepper, quartered (same note as above for seeds)
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 large red onion, quartered
  • 2 cloves garlic
  • 1 bunch Italian parsley leaves, torn
  • 1 –inch piece fresh ginger, peeled and chopped
  • 1/2 cup fresh lemon juice
  • 1/4 cup sugar
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons salt
  • 1 tablespoon fresh grated horseradish
  • ½ teaspoon pepper
  • Hot sauce to taste


  • Place all vegetables into a Dutch oven and cook for 20-30 minutes, or until vegetables have softened.
  • Using an immersion blender, blend ingredients to a desired consistency (note that this step saves quite a bit of time—no need to chop diligently during the prep process or transfer to a blender at the end of the cooking process).
  • Run mixture through a food mill to remove all seeds and skins and return it to the pot.
  • Add the sugar, lemon juice, salt, pepper, Worcestershire sauce and hot sauce. Bring the mix to a boil and boil for 15 minutes.
  • Chill, add 1.5 ounces vodka (for a Bloody Mary) or 1.5 ounces Bourbon (for a Bourbon Mary) or 1.5 ounces Tequila (for a Bloody Maria).  Enjoy!

Bloody3     Bloody2

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