Fresh Tomato Bloody Marys in the Los Angeles Times

Oh, we wish we'd seen these before the long weekend rather than after...

This is seriously a revelation for us. Why haven't we thought of this before? We love bloody marys, and yet we always use pre-made tomato juice or bloody mary mix.

In this recipe from the Los Angeles Times food section, you blend fresh, diced tomatoes with lemon and lime juices, horseradish, Worcestershire sauce, hot sauce, and some Old Bay to get a spicy base for the drinks. There's also a recipe for pickled green beans to use as a garnish. Delicious! Can we drink these on a Wednesday?

Get the recipe here:

Related: The Celluloid Pantry: "Pixie Remover" and My Man Godfrey

(Image: Michael Robinson Chavez for the Los Angeles Times)

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