Roasted Heirloom Tomato Bloody Mary

• 1 pound Heirloom Tomatoes, quartered
• 1 hot pepper of choice - jalapeno, scotch bonnet, serrano; seeded (if desired) and quartered
• 1 medium onion, peeled and quartered
• 1 clove garlic, unpeeled
• 1 teaspoon fresh horseradish, grated (or 2 tsp. if using prepared)
• Small handful of parsley
• Extra Virgin Olive Oil
• salt and pepper
• fresh lime juice
• Worcestershire Sauce
• vodka

1. Toss tomatoes, pepper(s), onion and garlic in a little olive oil and salt and pepper.
2. Preheat oven to 375 degrees. Roast vegetables for 20-30 minutes, until lightly caramelized. Alternatively, if you're already grilling, but the vegetables on a doubled piece of aluminum foil and grill until lightly caramelized.
3. Squeeze garlic out of the skin and put in a blender with the tomatoes, pepper(s), and onions. Add horseradish and parsley and blend until smooth. If it's too thick, add a little water until the desired consistency. Taste and adjust for seasoning.
4. To serve: In a pint glass filled with ice, add a shot of vodka, a squeeze of lime juice, and a few drops of worcestershire. Fill to the top with tomato mix and shake. Garnish with pickled beans, celery, half a cherry tomato, or anything that seems right.

tomatoes, scotch bonnet, onion, clove garlic, fresh horseradish, handful of parsley, extra virgin, salt, lime juice, worcestershire sauce, vodka

Taken from food52.com/recipes/5980-roasted-heirloom-tomato-bloody-mary (may not work)