Bloody Marys with Tomato Water

Bloody Marys with Tomato Water

Greg was making some bruschetta with tomatoes from the garden. He salted them and let them be for a while. As he was draining them, he realized he had a magical elixir on his hands. We mixed the tomato water with some lemon and some Tabasco and had a lovely bloody mary.

We made the first ones with vodka. We had a second with gin. Way, way better. Give it a try!

The recipe, after the jump.

Bloody Marys with Tomato Water (and Bruchetta for Crostini)

4 tomatoes
1/2 lemon
4-6 dashes Tabasco
2 ounces gin

Dice the tomatoes into 1-inch pieces as you would for bruschetta. Toss them with a teaspoon or so of salt. Leave sit for an hour.

Drain the tomato water from the diced tomatoes. Mix with lemon and Tabasco. Prepare two highball glasses with ice. Combine tomato water mixture and gin in a cocktail shaker with ice. Shake vigorously and strain into the prepared highball glasses. Garnish with a lime or lemon wedge.

Toss the tomatoes with chopped onion and basil and serve with toasted bread.

 

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