Tomato season for Santa Barbara is almost here. The smell of the vines when you best bloody mary recipe your fingers across the stems is one of the most pronounce aromas of summer.
My garden this year is doing well with Roma’s and Green Zebra’s coming first. Our usually Juliette cherry tomato gives us our daily grazing of it’s few early bloomers. One of the most anticipated events is the canning of these tomatoes for enjoyment over the rest of the year. An interesting recipe came to my page and I have been thinking about setting aside tomatoes to make it this year. A mixture of veggies to dress a Blood Mary not the tomato juice. One of my other followers Michael posted his version of the actual mix, but I wanted to research my own.
I want to send a personal thank you to Josephine for her amazing photo of the final product. I found the standards of a “Vegetable Juice Blend” from CGHC and adapted a few ingredients within the guidelines to come up with a mix that will compete with the best. Preparation:Prepare 6 quart jars, lids, and rings. With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.