Heirloom Tomato Bloody Mary Mix Recipe

• 4 to 5 pounds ripe tomatoes, preferably heirloom
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh horseradish root, grated
• 1 lemon, juiced
• 1 lime, juiced
• 1/2 teaspoon celery salt
• 1/2 teaspoon hot sauce (such as Frank's)
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon black pepper, ground

1. Roughly chop tomatoes into 1 1/2-inch chunks and transfer to a colander set in a large bowl, along with any juices. Add salt and toss to combine. Let sit for 30 minutes at room temperature. You should end up with about 2 cups juice underneath.
2. Working in batches as necessary, transfer tomatoes to a blender and blend on high speed until smooth, about 2 minutes. Transfer puree to a fine mesh strainer and press puree through with the bottom of a ladle into the bowl with the tomato juice. Discard solids. When all tomato is pureed and strained, whisk together puree and juice and transfer to a large pitcher or covered container.
3. Add horseradish, lemon, lime, horseradish, celery salt, hot sauce, Worcestershire sauce, and black pepper and whisk to combine. Serve in a glass over ice with vodka, Aquavit, tequila, or gin.

tomatoes, kosher salt, horseradish root, lemon, lime, celery salt, hot sauce, worcestershire sauce, black pepper

Taken from www.seriouseats.com/recipes/2012/09/heirloom-tomato-bloody-mary-mix-fresh-bloody-maria-tomato-recipe.html (may not work)