The Hungry Cat Bloody Mary

To prepare the roasted tomato juice, preheat an oven to 425F. Line a baking sheet with aluminum foil.

Cut the tomatoes in half and place in a large bowl. Add the olive oil, salt and pepper and toss to coat well. Arrange the tomatoes, cut side down, on the prepared baking sheet and transfer to the oven. Roast until the tomatoes are broken down and the skins are shriveled, about 45 minutes.

Let the tomatoes cool, then carefully pull off the skins. Transfer the tomatoes and any accumulated juices to a blender and puree until smooth. You should have about 6 cups roasted tomato juice. You will need 4 cups for this recipe; refrigerate the remaining juice for another use.

In a pitcher, combine the 4 cups roasted tomato juice (or 4 cups pureed San Marzano tomatoes), the lemon juice, lime juice, the 1 Tbs. Tabasco, the 1 Tbs. horseradish, the Worcestershire sauce, celery salt, pepper, kosher salt, spice mix and Angostura bitters. Stir until well combined. Taste the Bloody Mary mix and adjust the seasonings with more Tabasco and horseradish.

Fill 4 pint glasses with ice. Add 2 oz. vodka to each glass and pour in enough Bloody Mary mix to fill the glasses. Stir well to combine. Makes 4 cocktails.

Recipe by Chef Suzanne Goin.