Roasted Tomato Bloody Mary
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 2 cocktails
Ingredients
- 24 ounces fresh tomatoes, halved or quartered
- 2 sprigs rosemary
- 3 tablespoons olive oil
- Salt and pepper
- 1 teaspoon celery salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Tabasco
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 teaspoon green olive brine
- 3 to 4 ounces vodka
- 1 tablespoon Flaked sea salt
- 1 tablespoon Tom Douglas Steak Rub
- Garnishes
Procedure
Preheat oven to 450°F. To a sheet tray add fresh tomatoes, rosemary, oil, salt and pepper. Toss to coat. Transfer to preheated oven to roast for about 30 minutes or until tomatoes are soft and skins are dark brown. Let tomatoes cool slightly, peel off skin and discard rosemary. Scrape tomato pulp and all juices from sheet tray to the bowl of a blender, as well as the celery salt, black pepper, paprika and Worcestershire. Puree until smooth.
To a cocktail pitcher pour the pureed tomato, Tabasco, horseradish, lemon juice, lime juice, olive brine; stir to combine. Taste and adjust seasonings to your taste. Stir in vodka.
To a small plate add flaked sea salt and steak seasoning, mix with a fork to combine. To dress the glass, use a slice or lemon or lime to moisten the rim of the glass. Dip glass into the salted steak seasoning. Fill halfway with ice and pour the cocktail overtop. Serve with your garnishes of choice.
To a cocktail pitcher pour the pureed tomato, Tabasco, horseradish, lemon juice, lime juice, olive brine; stir to combine. Taste and adjust seasonings to your taste. Stir in vodka.
To a small plate add flaked sea salt and steak seasoning, mix with a fork to combine. To dress the glass, use a slice or lemon or lime to moisten the rim of the glass. Dip glass into the salted steak seasoning. Fill halfway with ice and pour the cocktail overtop. Serve with your garnishes of choice.
Roasted Tomato Bloody Mary
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 2 cocktails
Ingredients
- 24 ounces fresh tomatoes, halved or quartered
- 2 sprigs rosemary
- 3 tablespoons olive oil
- Salt and pepper
- 1 teaspoon celery salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Tabasco
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 teaspoon green olive brine
- 3 to 4 ounces vodka
- 1 tablespoon Flaked sea salt
- 1 tablespoon Tom Douglas Steak Rub
- Garnishes
Procedure
Preheat oven to 450°F. To a sheet tray add fresh tomatoes, rosemary, oil, salt and pepper. Toss to coat. Transfer to preheated oven to roast for about 30 minutes or until tomatoes are soft and skins are dark brown. Let tomatoes cool slightly, peel off skin and discard rosemary. Scrape tomato pulp and all juices from sheet tray to the bowl of a blender, as well as the celery salt, black pepper, paprika and Worcestershire. Puree until smooth.
To a cocktail pitcher pour the pureed tomato, Tabasco, horseradish, lemon juice, lime juice, olive brine; stir to combine. Taste and adjust seasonings to your taste. Stir in vodka.
To a small plate add flaked sea salt and steak seasoning, mix with a fork to combine. To dress the glass, use a slice or lemon or lime to moisten the rim of the glass. Dip glass into the salted steak seasoning. Fill halfway with ice and pour the cocktail overtop. Serve with your garnishes of choice.
To a cocktail pitcher pour the pureed tomato, Tabasco, horseradish, lemon juice, lime juice, olive brine; stir to combine. Taste and adjust seasonings to your taste. Stir in vodka.
To a small plate add flaked sea salt and steak seasoning, mix with a fork to combine. To dress the glass, use a slice or lemon or lime to moisten the rim of the glass. Dip glass into the salted steak seasoning. Fill halfway with ice and pour the cocktail overtop. Serve with your garnishes of choice.