This may be my favorite tomato recipe to date. And that’s saying something when you consider recipes like simple summer pasta, moussaka, and grilled bruschetta.

I went through a bloody mary phase, a few years back (clearly I’m in the wine phase now) and it was the only thing I drank for a some time. A little odd yes, but I also owe my love of olives to bloody marys. I was never a fan until I started nibbling the green olives that customarily come with bloody marys. I certainly don’t drink them very often anymore, but organic bloody marys and an over abundance of heirloom tomatoes at the farmers market got me thinking about them again.

But this bloody mary was so very different than any others made with a mix.  I’m not sure I’ll be able to go back – oh fresh tomatoes, please don’t leave me yet, I’m not ready to give you up!

Heirloom Tomato Bloody Mary – 4 servings

  • 2 large heirloom tomatoes
  • 2 small yellow tomatoes
  • 1 small green zebra tomato
  • juice from one lemon
  • 1 poblano pepper
  • 4 oz vodka
  • seasonings: A1 sauce, worcestershire sauce, celery salt, pickle juice, dash of cholula
  • garnishes: pickle, lime wedges, olives, pickled asparagus, celery, shrimp, cheese/beef stick

Roughly chop the tomatoes and pepper, discarding stems. Process with lemon juice until desired consistency. Chill.

Combine vodka, tomato mixture and desired seasonings. Stir to combine.

Fill 4 glasses with ice. Pour bloody mary mixture over ice and top with desired garnishes.



So grab some heirloom tomatoes and make this bloody mary, it’s Friday after all!


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