Elizabeth's Heirloom Bloody Mary Mix

Photo: Cedric Angeles; Styling: Buffy Hargett

Because canning tomatoes requires extra care, try this refrigerator variety for your Bloody Marys. Trust us: You'll want to drink it immediately anyway. Learn how to safely can tomatoes and--­prevent botulism--at the National Center for Home Food Preservation (nchfp.uga.edu).

 

This recipe goes with Heirloom Bloody Mary

Yield: Makes 8 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 35 Minutes


Ingredients

  • 8 ripe heirloom tomatoes, cored and quartered (about 6 lb.)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon hot sauce

Preparation

  1. 1. Place tomatoes in a Dutch oven, and mash with a potato masher until chunky. Cook over medium heat, stirring often, 20 to 25 minutes or until peels are wilted and most of juices have been released.
  2. 2. Press tomatoes through a fine wire-mesh strainer into a medium bowl, pressing with a wooden spoon to squeeze out juices; discard solids. Return tomato juice to Dutch oven, and stir in Worcestershire sauce and remaining ingredients. Bring to a boil over medium heat, and cook, stirring often, 5 minutes. Remove from heat, and let cool to room temperature (about 30 minutes). Pour into 2 (1-qt.) jars; chill 2 to 4 hours. Store in refrigerator up to 5 days.
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