When I planted my first garden in May, I never thought that 6 baby tomato plants would become monsters and produce enough tomatoes to practically open my own garden stand. While that may be a tiny exaggeration, I did get about 300 Roma tomatoes off those 6 plants (yes, I counted them). That means those tomatoes cost about $.016 / tomato! So much cheaper than buying them at the store.
Since I have canned tomatoes, ate my fair share of caprese salad, made salsa and marinara sauce, I figured I’d try something else this time. Insert, homemade Bloody Mary Mix! There isn’t anything more enjoyable on a Sunday than sitting down to relax with a Bloody Mary while watching the Vikings (lose usually) game with a Frenchie cuddling on my lap. If you load that bloody up with cheese, beef sticks, homemade pickles and olives, you are set!
This recipe required quite a bit of peeling and chopping, but it was well worth it. The Bloody Mary mix is loaded with fresh vegi’s, lower on sodium that a store bough mix and a healthy (O.K., healthier) way to have a cocktail. I used the below recipe, but did still add more spice (celery salt, tobacco, Worcestershire) when I made the actual Bloody Mary. It was delicious and made 3 quarts!
What you need:
- 10 pounds tomatoes, cored removed & quartered
- 2 green peppers, seeds and ribs removed chopped
- 2 red peppers, seeds and ribs removed chopped
- 1 large sweet banana pepper, seeds removed, chopped
- 2-3 jalapeno peppers, seeds removed, chopped (omit if you don’t want any heat)
- 4 carrots, diced
- 4 ribs celery, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 bunch Italian parsley leaves, diced
- 1/4 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon salt (to taste)
- 1 tablespoon celery salt (to taste)
- Generous grinds of black pepper (to taste)
- 1 Tablespoon Tabasco
- 1 tablespoon Worcestershire sauce
What you do:
- Place all the chopped vegetables in large pot.
- Add a splash of water, cover the pot, and cook until the vegetables are mushy, 40 minutes or so.
- Remove from heat and let cool slightly.
- Carefully puree the vegetables in a blender or food processor (you will need to do this in batches).
- Press it through a fine sieve, extracting as much liquid as possible and tossing the pulp left behind.
- Return all the extracted liquid to the pot. Add the sugar, lemon juice, salt, celery salt, pepper, Tabasco and Worcestershire sauce.
- Bring the mix to a boil and boil for 5 minutes.
- Pour it into a pitcher, chill it and use it right away.
- Can it in quart jars for long-term storage.
Canning the Mix:
- Sterilize 4 quart jars in the dishwasher or boiling water (it might only fill 3, but do an extra just in case).
- Fill each of your warm, cleaned jars with the hot Bloody Mary mix, leaving a ½ inch head space (I like to use a measuring cup to scoop the liquid and a funnel to pour into).
- Place new, clean seals on top and screw on the bands.
- Gently place the full jars into the boiling water and process the jars for 40 minutes.
- Carefully remove the jars and let them cool for storage (the lids should pop down which means they are sealed).
To make a Bloody Mary, fill a tall glass with ice, add 2 ounces vodka, top with Bloody Mary Mix and stir. If it’s not flavorful enough, add more spices to your liking. Top with a pickle, olive and any other fixings you like!