You want to come up with about a quart of this mix, so if your tomatoes are smaller or not very juicy, keep extra on hand.
Garnish with dill flower, celery or homemade quick pickles and consider finishing with half teaspoon of salty pickle brine.
- Yield:Makes about 1 quart
- Active time: 10 minutes
- Total time:20 minutes
- 4 to 5 pounds ripe tomatoes, preferably heirloom
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh horseradish root, grated
- 1 lemon, juiced
- 1 lime, juiced
- 1/2 teaspoon celery salt
- 1/2 teaspoon hot sauce (such as Frank's)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon black pepper, ground
Roughly chop tomatoes into 1 1/2-inch chunks and transfer to a colander set in a large bowl, along with any juices. Add salt and toss to combine. Let sit for 30 minutes at room temperature. You should end up with about 2 cups juice underneath.
Working in batches as necessary, transfer tomatoes to a blender and blend on high speed until smooth, about 2 minutes. Transfer puree to a fine mesh strainer and press puree through with the bottom of a ladle into the bowl with the tomato juice. Discard solids. When all tomato is pureed and strained, whisk together puree and juice and transfer to a large pitcher or covered container.
Add horseradish, lemon, lime, horseradish, celery salt, hot sauce, Worcestershire sauce, and black pepper and whisk to combine. Serve in a glass over ice with vodka, Aquavit, tequila, or gin.