The cover of the Tri-City Herald's Food & Wine section Oct. 14 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Tomatoes, With Spirit
Roasted tomato bloody mary mix: Heat the oven to 350 degrees. Quarter two large tomatoes, coarsely chop half an onion and half a jalapeno; spread these in a roasting pan in a single layer. Roast until lightly browned, about 25 minutes.
Add 1/4 cup each vodka and water; roast 15 minutes more. Transfer roasted vegetables with the liquid and 2 tablespoons chopped cilantro to a blender; puree until smooth. Season with salt, pepper and freshly squeezed lemon juice to taste. Refrigerate until cold, about 2 hours, and up to 2 days.
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Makes about 2 cups.
To make 1 bloody mary: In a cocktail shaker with ice, combine 3 ounces of the mix, 1 1/2 ounces vodka, 1/2 teaspoon Worcestershire sauce, 2 drops Tabasco sauce and lemon juice to taste. Shake and strain into an ice-filled rocks glass; sprinkle with celery salt, if desired.
Adapted from: The Heirloom Tomato Cookbook (Chronicle, 2006), by Mimi Luebbermann.