Roasted Tomato Bloody Mary Recipe

Preheat and prepare tomatoes

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Halve roma tomatoes and place cut-side up on the sheet. Toss with 2 tbs olive oil and 1 tsp kosher salt so cut surfaces are lightly coated. Scatter unpeeled garlic cloves among tomatoes.

Roast

Roast tomatoes and garlic for 25–30 minutes until tomatoes are soft, slightly charred at edges, and garlic skins are darkened. Remove from oven and let cool 10 minutes.

Peel garlic and blend

Squeeze roasted garlic from skins into a blender. Transfer roasted tomatoes (including any pan juices) into the blender. Add lemon zest and 2 tbs of tomato juice to help start blending. Blend on high until smooth, about 45–60 seconds. If mixture is very hot, allow to cool slightly before blending to avoid splatter.

Strain for smoothness (optional)

For a silky Bloody Mary base, pour blended tomatoes through a fine-mesh sieve into a large bowl or pitcher, pressing solids with the back of a spoon. Discard solids or reserve for another use. This yields a smooth roasted tomato purée.

Combine base with tomato juice

Stir the tomato purée into the remaining tomato juice (to total 4 cups). Whisk to combine, creating the volumized roasted tomato base. Taste for body; if too thick, add up to 0.5 cup more tomato juice.

Add alcohol (optional)

If making alcoholic Bloody Marys, stir in vodka (8 oz) now and chill mixture for at least 30 minutes to let flavors marry. If nonalcoholic, omit vodka and chill.

Build flavor

To the chilled roasted tomato base add 2 tsp Worcestershire sauce, 2 tsp prepared horseradish, 4 dashes hot sauce, 1 tsp smoked paprika, 1 tsp celery salt, 0.5 tsp freshly ground black pepper, 1 tbs drained capers, and the finely chopped anchovy if using. Stir vigorously until fully incorporated.

Adjust acidity and seasoning

Add juice of the reserved lemon (about 1 each) and taste. Adjust salt, hot sauce, horseradish, or lemon to your preference — the drink should be savory, tangy, and slightly spicy. If too concentrated, add a splash of tomato juice or cold water.

Chill briefly

Refrigerate the finished mix for at least 15–30 minutes so flavors meld. Can be made up to 24 hours ahead (store covered).

Prepare glass rim

On a small plate combine 2 tbs coarse salt (or celery salt) with 1 tsp coarse black pepper. Rub a lemon wedge around the rim of 4 highball glasses and dip rim into the salt-pepper mixture to coat.

Assemble cocktails

Fill each rimmed glass with ice (about 6 cubes). Pour 6 oz of the roasted tomato Bloody Mary mix into each glass. Stir gently to chill and combine.

Garnish

Garnish each glass with a celery stalk, a lemon wedge, and either a pickle spear or a blanched green bean. Serve immediately with a straw and an optional extra dash of hot sauce at the table.