Add some spice (and vodka!) to your life with this amazing bloody mary tomato ketchup recipe. It will zing up your burgers or BBQ and dipping your chips/fries into this grownup ketchup is fabulous!
Why you will love this ketchup recipe
- Bloody mary tomato ketchup is spicy and super tasty and one for us grownups
- This is a simple recipe to make
- Homemade bloody mary tomato ketchup is far better than any store-bought version
Everyone loves good old tomato ketchup so why not take it a step further and make your tomato ketchup into a more grown-up sauce. Combine the taste of a bloody mary cocktail with a simple sauce and you get bloody mary tomato ketchup.
I actually came up with the idea for this bloody mary sauce because I made my Merry mary tomato water liqueur and of course was left with some rather tasty vodka-soaked tomatoes. And since I’m very much a waste-not-want-not type I decided to use my leftover tomatoes to make some bloody mary tomato ketchup.
For your homemade vodka tomato ketchup, you’ll need lots of lovely fresh ripe tomatoes, this is a great recipe for using up a glut of homegrown tomatoes or for making full use of tomatoes reduced in the shops.
Spices are the name of the game for this bloody mary sauce recipe. But don’t worry you probably already have most of these goodies in your store cupboard already.
I’ve used Worcestershire sauce, Tabasco sauce, a bit of horseradish (I used a jar of creamed horseradish but you could use horseradish sauce instead), mustard, allspice berries and black peppercorns.
The other ingredients for my bloody mary tomato ketchup are white vinegar, sugar, garlic, onion, celery and of course vodka!
I had 250g of vodka-soaked tomatoes leftover from my tomato water liqueur recipe so I used those instead of adding vodka.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
The first thing to do when making bloody mary tomato ketchup is to roast the tomatoes. The idea behind roasting tomatoes is to really bring out the sweetness and flavour of these amazing fruits (and yes, tomatoes really are a fruit and not a veggie).
Then it is simply a matter of sauteing the onion, celery and garlic then chucking in the roasted tomatoes and all the other ingredients.
Boil hard for about 20 minutes then remove from the heat and either stir in the leftover vodka-soaked tomatoes or just add the vodka to your sauce in the pan.
Use a stick blender to whizz your bloody mary sauce and press it through a sieve to get the silliest possible texture to your ketchup.
Your tomato ketchup with vodka will thicken more as it cools.
Pour into sterilised bottles and you are done!
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How much does this recipe make?
You’ll get about 500ml of bloody mary tomato ketchup from this recipe.
How long does bloody mary ketchup keep?
This vodka-infused tomato ketchup will keep for up to a month in the fridge. However, you can make your bloody mary ketchup last longer by canning it in a water bath for 20 minutes.
You can serve your bloody mary tomato ketchup just as you would any other ketchup. My favourite way is with chips/fries to dip into it.
Bloody mary tomato sauce is perfect for your Great British fish and chips. To add to a burger on a bun in true American style and of course for any sort of BBQ.
I like to use my bloody mary ketchup to make the perfect prawn cocktail sauce.
looking for more easy tomato recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Bloody Mary Tomato Ketchup
- 1 kg tomatoes halved
- 1 small onion chopped
- 1 clove garlic minced
- 1 stick celery finely chopped
- 150 g sugar
- 150 ml white vinegar
- 1/2 tsp English mustard powder
- 5 allspice berries
- 10 black peppercorns
- 1/2 tsp horseradish
- 1 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 100 ml vodka
- Preheat oven to 220C
- Half the tomatoes and lay them on a baking sheet with some salt and pepper and a drizzle of olive oil and roast for 30 minutes
- Grind the peppercorns and allspice in pestle and mortar
- Saute the onion and celery for 1 minute and add the garlic for another minute then add the roasted tomatoes and all other ingredients apart from the vodka and boil hard for 20 minutes
- Remove from heat and stir in the vodka (or vodka-infused tomatoes if using those) and use a stick blender to blitz the sauce then press through a sieve for a really smooth bloody mary ketchup
- pour into a sterilised bottle