Bloody Mary’s are the foundation of many a brunch, but why start with a overly processed mix? The list of ingredients looks long, but this recipe is easy to do and can be canned for future use. Also try making this with heirloom tomatoes in the dead of summer. The flavor of this mix is awesome
Ingredients
SERVINGS: 7-8 Serving(s)
- ¼ head fennel, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic
- ½ cup spinach
- ½ small celery root, peeled and diced
- ¼ jalapeno pepper, seeds removed
- ½ poblano chili, seeds removed and diced
- 2 ½ cups water
- 2 pounds hothouse-grown Roma tomatoes, pureed
- 1 pint hothouse-grown grape tomatoes, pureed
- 2 8 ounce cans tomato sauce
- 2 tablespoons double concentrated tomato paste
- 6 salt-packed anchovies, rinsed
- 1/3 cup molasses
- ¼ cup Worcestershire sauce, homemade or thick style
- 1 tablespoon Tamari
- 3 tablespoons prepared horseradish
- 1 tablespoon balsamic vinegar
- 1 teaspoon celery seed
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh lime juice
- 2 teaspoons sea salt
- 1 teaspoon cracked black pepper
Instructions
n a large pot combine all vegetables and water and boil until all vegetables are soft.
While the vegetables are cooking, combine the tomatoes and puree, and put into another large heavy bottom pot.
Then puree the vegetables and combine into the tomato puree. Bring the puree to a boil and then reduce to a low simmer for 10 minutes. Make sure to skim off any scum that comes to the top.
While the puree is cooking add the tomato sauce, tomato paste, and anchovies.
After puree has cooked, smash the anchovies, remove from heat and add all other remaining ingredients. Let the mix cool completely before serving.
Garnish glasses with celery sticks, pickled okra, pickle spears, or spicy pepper relish.
