It takes a lot of fresh, ripe tomatoes to make a Fresh Tomato Bloody Mary, so it's really only worth doing at the height of the tomato harvest when tomatoes are super flavorful and relatively inexpensive.
While vodka or gin add a nice kick to these, they are also delicious left alone as Virgin Marys.
Yield: 2 to 4 drinks
- 2 - 2 1/2 lbs. fresh, ripe tomatoes
- 1 small shallot
- 1 small fresh hot chile – green or red (optional)
- 2 tsp. fresh lemon juice, plus more to taste
- Salt to taste
- Freshly ground black pepper to taste
- Hot sauce or chile sauce to taste
- 4 to 8 Tbsp. vodka or gin (optional)
- Fresh celery stalks or pickled green beans for garnish (optional)
- Roughly chop tomatoes, shallot, and chile. In a blender or food processor, whirl until smooth (you may need to do this in batches). Run pureed mixture through a sieve or food mill for a smoother texture.
- Add lemon juice. Stir to combine, add salt, pepper, hot sauce, and more lemon juice to taste.
- Cover and chill until cold, at least an hour and up to two days.
- Pour into 2 to 4 glasses, add 2 Tbsp. vodka or gin in each glass, if you like, and stir to combine. Garnish with celery stalk and/or pickled green beans.