Roasted Tomato Bloody Mary | Sous Vide Recipe


ROASTED TOMATO “BLOODY MARY’’ Recipes ROASTED, TOMATO, BLOODY MARY, cocktail, infused, drinks, drink english, american
  • COOK TIME: 4 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 2


  • 2.5 kg ripened vine tomato
  • 1 x whole red chilli
  • 50 g sliced fresh horseradish
  • 5 sprigs basil
  • 1/4 tsp celery salt
  • 2 sticks of celery
  • 1 tsp Tabasco
  • 1/4 tsp sea salt
  • 75cl vodka



  1. Take half the vine tomato’s and roast at 220°C for 1 hour until heavily caramelised
  2. Blend the other half of the tomatoes with celery, celery salt, and basil. Drain through a Muslin cloth and set aside to drip slowly into a consommé
  3. In a pouch add the blackened tomato, chilli, horseradish, sea salt, Tabasco and vodka. Sous vide at 68°C for 4 hours, set aside and chill. Finally, pass through a fine sieve
  4. To serve, over ice add the roasted tomato vodka and the consommé at a ratio of 30mls vodka and 100mls of consommé. Garnish with celery salt and a stem of celery
Back to Recipes