Summer’s tomato harvest is winding down at last, and not a moment too soon.
My family has grown tired of caprese salad, and our freezer is already filled with enough sauce to last well into next year. I needed a fresh idea for the remaining crop.
And then it hit me.
If you can’t eat them, drink them! In that moment of inspiration, the Tomatini was born.
This tasty “garden to glass” cocktail base comes together quickly using whole heirloom tomatoes blended with celery, herbs, and citrus juice. It gets a spicy kick from added horseradish and hot sauce.
The mix is a little thicker than regular tomato juice which stands up nicely against the alcohol. Be sure to chill well before blending with your favorite vodka and ice in a cocktail shaker. I like my Tomatini served straight up in a glass rimmed lightly with smoked sea salt.
Did I hear gasps of delight?
I know there will be sticklers out there who say, “Hey, that’s just a fancy name for a Bloody Mary. . .”
To which I reply: “You say tomato. I say Tomatini!”
Whatever you choose to call it, be sure to enjoy this adult beverage for Sunday brunch with friends. Cheers!
FARMINISTA’S TOMATINI COCKTAIL MIX (makes approximately 8 cups mix)
- 3 pounds ripe heirloom tomatoes
- 2 celery stalks
- 1/2 cup chopped Italian parsley
- juice of (1) lemon and (1) lime
- 1 Tbl. Dijon mustard
- 2 Tbl. prepared horseradish (I like Bubbies brand)
- 2 tsp. hot sauce
- 1 1/2 tsp. celery salt
- 1 tsp. smoked sea salt (fine grind) + more for rimming the glass
- 1 Tbl. green olive brine
- 2 tsp. fresh ground black pepper
- vodka of choice (I like Hangar 1)
- Combine all ingredients in a large blender (Vitamix works great) and blend until smooth. Taste and adjust seasoning as you like.
- Pour mix into glass bottles and refrigerate until well chilled.
- Shake 2 ounces of vodka, ice, and Tomatini mix in a cocktail shaker.
- Prepare the glasses by coating the rim with lime juice and dipping in smoked salt. Strain out ice and pour the Tomatini cocktail into glasses.
- Garnish as desired (olives, bacon, or celery stalk) and serve.