Got tomatoes? Homemade bloody mary mix!

Burton Lap

My Frenchie Burton!

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.
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  • 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!