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).

Recipe by Southern Living August 2012

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Credit: Cedric Angeles; Styling: Buffy Hargett

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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