Recipes by: Rj of Urban Table
Photo Styling & Art Direction by: Traci of Urban Table
Photography & Art Direction by: Heather of Heather Gill Photography
Welcome to tomato week!
Tomatoes signal the start of summer for me. As a child growing up in Central California we had a bounty of food all around us. I remember always having fresh corn and tomatoes during the summer. My favorite way to eat those succulent tomatoes was on open faced sandwiches. We would toast the bread, just a little. Sometimes spread a little mayonnaise or mashed avocado, then add the fresh sliced tomatoes and maybe some lemon cucumbers from my grandma’s garden, sprinkle with salt and eat! The juice would be dripping down my arm. We always had to eat outside on the porch so we wouldn’t make a mess, but we didn’t mind, it was the best porch, full of good food and great company!
Thank you for joining us for tomato week, we hope you enjoy it!
Our beloved bloody mary is so much more than just spicy tomato juice and vodka. It is savory, hearty and briny. We encourage you to think outside the box for your garnish, say no to celery sticks!
We used red and green cherry peppers, pickled brussel sprouts, aka frog balls and flowering dill. Not your usual suspects and loaded with flavor and a good swift kick to balance out the drink.
Fresh Tomato Bloody Mary Mix
5 pounds of chopped fresh tomatoes (we like to use at least 3 different types)
1 bay leaf
1 chopped shallot
1 seeded and chopped red bell pepper
1 cup of kale
2 chopped carrots
1/4 cup fresh lemon juice
6 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon grated peeled fresh horseradish
2 teaspoons Sriracha
2 teaspoons fresh ground black pepper
2 teaspoons salt
- In a non-reactive large stockpot, cook tomatoes and bay leaf over a medium heat. As you cook crush tomatoes with a potato masher.
- Place shallot, red bell pepper, kale, jalapeno and carrots in a blender (food processor, we love the Vita Mix here) and puree.
- Pour the puree into stock pot with tomatoes and add celery seed.
- Simmer, for about an hour.
- Remove bay leaf. If you prefer smoother less seedy juice you can force mixture through a sieve or food mill.
- Add lemon juice, Worcestershire sauce, Tabasco sauce, horseradish, Sriracha, black pepper and salt.
- Pour mixture into an airtight container and chill for 2 to 24 hours (gets better with time)
Modern Day Forager