Homemade Bloody Mary Mix – Made With Fresh Tomatoes

When it comes to making a classic Bloody Mary it doesn’t get any better than using your own homemade mix. Although there are some delicious store-bought mixes that you can purchase, they often lack the freshness and the depth of flavor that comes from making your own.

Not to mention the sodium content in some of those mixes are through the roof. In addition, when you make your own you can ensure that it is made exactly how you prefer.

Whether you prefer a fiery kick, a citrusy zing, or a smoky depth of flavor, you can adapt the recipe to be specifically how you like it. Best of all it is easy to make your own with a few simple ingredients.

Not to mention that you can have the mix made in under 30 minutes. Although if you have a food mill, it can be made in under 10 minutes!

It is a quick and easy recipe that is sure to come in handy whenever you want to enjoy the classic cocktail. The only question that remains, is how you will serve it?

What Type of Tomatoes Make The Best Bloody Mary

The best type of tomatoes for making Homemade Bloody Mary Mix depends on your personal preference and the flavor profile you’re aiming for. Here are some popular options:

1. Roma Tomatoes: These are the classic choice for Bloody Marys thanks to their firm texture, low seed count, and concentrated tomato flavor. They provide a solid base for the mix without being watery or overpowering.

2. San Marzano Tomatoes: Often used in Italian cooking, these plum tomatoes have a thick, sweet flesh and mild acidity. Just like Roma tomatoes they contribute a subtle sweetness to the Bloody Mary without overpowering the other flavors.

3. Heirloom Tomatoes: Known for their rich, complex flavor and vibrant colors, heirloom tomatoes add a depth of character to your Bloody Mary. Varieties like Black Krim, Brandywine, or Cherokee Purple contribute earthy and fruity notes, creating a more gourmet-style drink.

4. Cherry Tomatoes: These small, sweet tomatoes add a delightful burst of sweetness and acidity to the mix. It is a great way to use all those cherry tomatoes that your garden produces in the middle of summer.

5. Beefsteak Tomatoes: These large, juicy tomatoes offer a full-bodied tomato flavor and a smooth texture. While not as concentrated as Roma tomatoes, they provide a good balance between sweetness and acidity, making them a great choice.

Two Methods For Making Bloody Mary Mix

When it comes to making your own homemade mix from fresh tomatoes, you have two options. However it will all depend whether or not that you have a food mill or tomato strainer.

Method 1 (Stove Top):

For those who do not own a food mill or Tomato Strainer, your best option is to use your stove top to heat the tomatoes. Although takes a bit longer, you will still have the mix ready in under 30 minutes.

Start by coring the tomatoes and removing the seed and pulp. Then place the tomatoes in a pot over medium heat.

Let the tomatoes heat up and begin to release some of their juices. Once the tomatoes bread down you can then use a blender to mix the remaining ingredients together.

Method 2 (Food Mill/Tomato Strainer):

If you have a way to strain the seeds and skins you can skip the heating process. Simply add the chopped tomatoes (skins, seeds, and pulp included) into a high powered blender.

Then add the other ingredients and blend until smooth. Next pour the puree into a food mill to remove any of the remaining skins or seeds.

However if have a tomato strainer, you would remove the skin and seeds before adding the juice to the blender. Then blend everything together and your Homemade Bloody Mary Mix is ready for the refrigerator!

Although you may only think of using the mix to make the iconic cocktail, there are several other ways that you can use your homemade mix. Here are some ways to use Bloody Mary mix:

Cocktail Recipe Ideas

Bloody Mary: Use the mix as is to make a virgin Bloody Mary. Or stir vodka into the mix and create the iconic Bloody Mary Cocktail that is known to help a hangover.

Bloody Caesar: Clamato is the key ingredient that sets the Bloody Caesar apart from the Bloody Mary. Clamato is a blend of tomato juice and clam broth, giving the cocktail a savory and umami flavor with a hint of clamminess.

Bloody Maria: Instead of the traditional vodka used in Bloody Marys, the Bloody Maria uses tequila, offering a distinctive agave aroma and a slightly smoother finish.

Bloody Derby: This variation swaps vodka for bourbon, adding a smoky, caramelized depth to the drink. Use rye whiskey for the best flavor.

Bloody Geisha: This drink uses sake instead of vodka. It’s a variation that incorporates the subtle sweetness and umami notes of sake to create a unique and delicious drink.

Other Ways To Use Bloody Mary Mix

However don’t just think of using the mix only to make a drink. There are a variety of ways you can incorporate the juice into various recipes.

Dips and Spreads:

• Spicy Bloody Mary Dip: Combine Bloody Mary mix with mayonnaise, horseradish, and your favorite spices and hot sauce for a delicious dip for vegetables, chips, or pretzels.
• Bloody Mary Deviled Eggs: Add a twist to classic deviled eggs by mixing in some Bloody Mary mix with the yolk filling.
• Bloody Mary Cocktail Dip: Add a little mix into your cocktail sauce and spice up your favorite Shrimp Cocktail appetizer for your New Year’s Eve celebration.

Sauces & Soups:

• Bloody Mary Tomato Sauce: Add Bloody Mary mix to your favorite tomato sauce recipe for a tangy and flavorful sauce to use with pasta, meatloaf, or meatballs.
• Spicy Chili: Use Bloody Mary mix as the base for a flavorful and spicy chili. Then add your favorite beans, meat, and vegetables to the liquid for a hearty and satisfying meal.

Marinades and Glazes:

• Bloody Mary Steak Marinade: Marinate your steak in the homemade Bloody Mary mix for a flavorful and tender result. The acidity in the mix helps to break down the meat, making it tender and juicy.
• Bloody Mary Chicken Glaze: Brush chicken with Bloody Mary mix before baking or grilling for a flavorful and crispy glaze.

Suggested Garnishes

However if you do decide to make a classic Bloody Mary Cocktail be sure to add a few garnishes to make it fun, festive and delicious. There are many classic and creative options to choose from, so you can personalize your drink to your taste.

Classic Garnishes:

• Celery stalk: This is the most traditional garnish for a Bloody Mary. The celery adds a refreshing taste but also serves as a built in stir stick.
• Dill pickle spear: Another classic option, the pickle spear adds a tangy and salty flavor that complements the tomato-based cocktail.
• Olives: Green olives area a common choice, adding a salty and briny flavor to the drink.
• Lemon wedge: A lemon wedge adds a bright and citrusy flavor to the Bloody Mary. You can squeeze the juice into the drink or simply use it as a garnish.

Creative Garnishes:

• Shrimp: Shrimp add a delicious and unexpected flavor to the Bloody Mary. Serve it on the rim of the glass for an impressive presentation.
• Bacon: Crispy bacon adds a salty and smoky flavor to the Bloody Mary. Thread it on a skewer or serve it directly in the Bloody Mary Mix.
• Cheese: Cubes of cheese, such as mozzarella, cheddar, or parmesan, add a creamy and salty flavor to the Bloody Mary. Skewer them with other garnishes for an impressive presentation.
• Pickled vegetables: Pickled vegetables, such as asparagus, green beans, or okra, add a tangy and salty flavor to the Bloody Mary. 
• Spiced rim: For an extra kick, you can rim the glass of your Bloody Mary with a mixture of salt and spices, such as cayenne pepper, paprika, or Old Bay seasoning.

Homemade Bloody Mary Mix

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 1⁄2 pounds ripe tomatoes
• 1 small shallot
• 1 chile pepper (optional)
• 2 Tablespoons pickle juice
• 2 tsp. lemon juice
• 2 tsp. Worcestershire sauce
• 1 tsp. hot sauce
• 1 tsp. Garlic Salt (or celery salt)
• 1 tsp. fine ground black pepper
• salt, to taste

STOVE TOP INSTRUCTIONS

Wash and core the tomatoes. Remove the seeds and pulp (you don’t have to get them all, just most). Roughly chop the tomatoes and place them in a medium pan placed over medium heat.

Heat the tomatoes for 5 minutes, or until the tomatoes begin to release moisture, stirring frequently. Peel and dice the shallot and dice the chile pepper and place it in the pan with the tomatoes.

Once you add the shallot and pepper continue to cook for 5 minutes. Then remove the pan from the heat and let it sit for 5 minutes.

Pour the tomato mixture into a high speed blender (no more than half full) and puree until smooth. Then pour the puree mixture into a pitcher and add the pickle juice, lemon juice, Worcestershire sauce and hot sauce and stir.

Add the garlic salt and fine ground black pepper and then stir well. Add salt to taste and stir once again.

Refrigerate for 24 hours. Stir well and then taste the mix and add more Worcestershire sauce or hot sauce per taste.

*See the recipe card below for instructions using a tomato strainer.

ENJOY!

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