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Bloody Mary Sauce

/ Categories Recipes, #CookWithLeiths / Author:

Bloody Mary Sauce

There's an 'r' in the month so it must be oyster season! Enjoy alongside fresh lemon and our recipe for our Bloody Mary sauce. Delicious!


300g ripe plum tomatoes
25ml red wine vinegar
15g tomato purée
10g tomato ketchup
2 tbsp vodka (optional)
½ tsp celery salt
25ml olive oil
Tabasco sauce
Salt and freshly ground black pepper


  1. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry, peel, and roughly chop.
  2. Transfer to a blender with the wine vinegar, tomato purée, ketchup, vodka, if using, and celery salt. Blend until smooth, then strain through a fine sieve into a jug.
  3. Whisk in the olive oil and season to taste with Tabasco, salt and black pepper.

Author: Leiths Teachers


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