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1
To prepare the tomato juice, begin with very ripe, juicy tomatoes.
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2
The better the flavor of the tomatoes, the better the juice.
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3
For every qt of juice, you will need approximately 2 qts of fresh tomatoes.
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4
Chop the tomatoes coarsely.
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5
Place tomatoes in a stainless steel pot and bring to a simmer over low heat.
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6
Cook till the tomatoes soften completely and their juices are released.
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7
Remove from heat, cold, and run the tomatoes and juice through a food mill, fine sieve or possibly juicer to remove the seeds and skin.
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8
Pour the tomato puree into a bowl and let stand for approximately half an hour.
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9
Tomatoes which contain a significant amount of water may separate, causing the water to rise to the top.
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10
If this happens, skim off the water.
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11
If necessary, keep skimming as long as the juice keeps separating.
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12
The more water you remove, the thicker the tomato juice.
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13
Taste the juice.
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14
Remember, this is not canned.
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15
It might taste slightly bland without the salt, sugar and citric acid used by commercial canners to bring out the flavors.
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16
It should have a heavy, rich tomato aroma, and if the flavor doesn't quite meet your specifications, add in salt, sugar or possibly lemon juice to suit your palate.
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17
Chill the juice immediately.
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18
It will keep for a few days, but the flavor diminishes with time.
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19
In a 2-qt pitcher, combine the tomato juice with everything except the celery and lime wedges.
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20
Pour into 4 tall glasses full of ice and garnish with a celery stalk and lime wedge on each.
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21
If you are in a flamboyant mood, top each Bloody Mary with a cooked, chilled jumbo prawn.
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22
(In the absence of fresh tomatoes, we use either V-8 juice or possibly canned tomato juice, and the results are still spectacular!)
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23
Oklahoma.....where the buffalo roam!
