From This Dirt Forward

Fresh heirloom tomato Bloody Mary garnished with a crown of herbs and edible flowers

Have you ever bitten into one of those pale and pasty tomato slices on your side salad and said, “Wow, that’s rich?”

Me neither.

Have you ever been relishing in the wonderfulness of Sunday morning brunch (my favorite time of the week), taken a big expectant swig of a pricey Bloody Mary and said “Wow, that tastes like ragu with a splash of picante?” 

Me too.

Of all the vegetables I grow, I wholeheartedly believe that homegrown tomatoes offer the biggest flavor improvement over their store-bought equivalents. I also wholeheartedly believe that there’s no better way to appreciate your homegrown harvest than over ice and through a straw.

After some lengthy kitchen trials and one hell of a mess, I hereby present you with my working recipe for the freshest and tastiest Bloody Mary to ever bless my Sunday morning—and yours too.

Testing the Bloody Mary worthiness of Brandywine, Black Krim and Striped German heirloom tomatoes

Going a step beyond the novelty of using fresh, ripe tomatoes as a Bloody Mary base,  I also tested the flavor and appeal of three different heirloom tomato varieties that I’m growing in my garden—Brandywine, Black Krim, and Striped German. 

Heirloom Striped German Tomatoes looking so beautiful alongside the fresh herbs. That didn't last long.

Brandywine offered the freshest taste and a classic color.  Black Krim was my favorite with a rich tomato flavor and a sharp burgundy color.  The yellow/orange Striped German was perfectly palatable with my eyes closed.  Eyes open, it looked more like something you’d expect to see on the sidewalk on Saturday night rather than something to admire in your cocktail glass on Sunday morning.  Enough said.

Striped German (eww), Black Krim, and Brandywine Bloody Mary taste test

THE RECIPE

Makes two servings (ice-filled 12 oz glasses) of Bloody Mary goodness

3 large, ripe tomatoes

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce, Tabasco or similar

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/2 teaspoon minced fresh horseradish

3-4 fresh basil leaves (optional)

1 teaspoon fresh chopped parsley (optional)

1/2 teaspoon sea salt

1/2 teaspoon celery salt

1/4 teaspoon fresh ground pepper

Peel, deseed and dice the tomatoes, reserving the juices.

In a food processor, blend, umm… everything.  Cover and chill for at least an hour, but no more than one week.  When ready to enjoy the holy awesomeness of a fresh Bloody Mary, fill two mason jars with ice (salting the rims, if desired), add per glass:

1-2 oz. high-quality vodka

1 oz. red wine (this is my super secret special ingredient for giving a fresh Bloody Mary a little earthy zing and a little sophistication.)

Top off with your homemade Bloody Mary mix. If you prefer a smooth texture, you may opt to strain the mix through a cheesecloth or other fine sieve.

Stir well.  Garnish—and please think beyond the celery stick and the stuffed olive.  Think Lobster claws! Nasturtium flowers! Bouquets of fresh herbs!

Brandywine Bloody Mary on my brunch table

Sip and rejoice.