Fresh Tomato and Calabrian Chili Bloody Mary

by Rachael Ray Show Staff 9:00 AM, August 29, 2016

Aired August 29, 2016

Serves 1

For the Tomato Base:
4 very, very ripe Kumato tomatoes
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1 sprig thyme
6 leaves basil

For the Preserved Horseradish:
500 grams horseradish root, peeled and sliced fine
225 grams distilled white vinegar
200 grams water
12 grams salt

For the Cocktail:
1.5 ounces vodka or pepper vodka
1 teaspoon preserved horseradish
5.5 ounces tomato base (herbs removed)
1/4 teaspoon Worcestershire sauce
3/4 teaspoon Calabrian chili paste
1/4 teaspoon red wine vinegar
Kosher salt, as needed

To serve:
3 super tiny leaves basil
1 wedge English cucumber (about 4-inches long)
Olive oil, as needed
Black pepper, as needed


For the tomato base, grate the tomatoes using the coarse side of a box grater into a mixing bowl. Add the rest of the ingredients to the bowl and let sit for 3 hours. Reserve.

Combine all ingredients for the horseradish in a blender. Purée until very smooth. Add more water if necessary; it should be just covered with liquid. Taste for seasoning—it should taste very strong.

Mix the cocktail ingredients together and pour over ice. Serve with garnishes.