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Categories:Viewed: 84 - Published at: 7 years ago
Ingredients
- 3 medium celery stalks, roughly chopped
- 1 large shallot, roughly chopped
- 1 garlic clove
- 3 pounds tomatoes (about 10), quartered
- 1 cup tightly packed basil leaves, chopped
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon celery seed
- Juice of 1 lemon
- 1 1/2 teaspoons Sriracha
Method
- In a food processor or blender, pulse the celery, shallot, and garlic, until finely chopped. Alternatively, you can do this by hand.
- Add the celery mixture along with the tomatoes, basil, salt, and celery seed to a large, non-reactive saucepan and set it over medium-high heat. Bring to a simmer, then cover, turn the heat to low, and cook until the tomatoes have begun releasing their juices, about 20 minutes.
- Crush the tomatoes with a potato masher, fork, or ladle to break them apart. Cook for another 20 minutes, until very soft and soupy.
- Strain the mixture through a fine mesh sieve or food mill.
- Stir in the lemon juice and siracha. Taste for seasoning. Chill in the refrigerator in an airtight container until ready to use.
- To make bloody marys, combine 1 cup of mix with 1/4 cup of vodka and garnish with celery sticks, lemon slivers, and plenty of basil leaves.
