Heirloom Tomato Bloody Mary Recipes
FRESH TOMATO BLOODY MARY
Provided by Claire Robinson
Time 5m
Yield approximately 6 cups
Number Of Ingredients 7
Steps:
- In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
- On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.
BLOODY-MARY TOMATO SALAD
Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit, a spiced Norwegian liquor, or vodka gives the salad more complexity, but it's just as delicious virgin.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.
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- Watermelon and Tomato Salad With Basil Oil. Juicy, sweet heirloom tomatoes are a natural partner for juicy, sweet watermelon. This ultra-refreshing salad also features crisp cucumbers and creamy goat cheese.
- Stuffed BLT Salad. If you're tempted by big, beautiful heirloom tomatoes like Brandywine, Cherokee Purple, or Big Yellow Zebra, as we often are, make them the star of the plate by using them to hold the salad.
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- Golden Gazpacho. Just a reminder that not all heirloom tomatoes are red! This golden gazpacho is made with yellow varieties—and a yellow summer squash. It's the most refreshing lunch on a hot day.
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- To make the juice, blend the lightest (in color) tomatoes until pureed and blended. Strain the mixture through a fine mesh strainer into a large measuring cup or glass. I started with the green, went to the yellow and went to red. I seasoned each of the juices a bit with salt and pepper, but didn't do much more since the bloody mary has so much flavor!
- Stir together the salt, paprika, chile powder and pepper on a plate. Rim the glass with a lime wedge and dip the rim in the salt mixture. Fill the glass with ice.
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