scott39's Notes:
1 pound Heirloom Tomatoes, quartered Ask a question about this ingredient
1 hot pepper of choice - jalapeno, scotch bonnet, serrano; seeded (if desired) and quartered Ask a question about this ingredient
1 medium onion, peeled and quartered Ask a question about this ingredient
1 clove garlic, unpeeled Ask a question about this ingredient
1 teaspoon fresh horseradish, grated (or 2 tsp. if using prepared) Ask a question about this ingredient
Small handful of parsley Ask a question about this ingredient
Extra Virgin Olive Oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
fresh lime juice Ask a question about this ingredient
Toss tomatoes, pepper(s), onion and garlic in a little olive oil and salt and pepper.
Ask a question about this stepPreheat oven to 375 degrees. Roast vegetables for 20-30 minutes, until lightly caramelized. Alternatively, if you're already grilling, but the vegetables on a doubled piece of aluminum foil and grill until lightly caramelized.
Ask a question about this stepSqueeze garlic out of the skin and put in a blender with the tomatoes, pepper(s), and onions. Add horseradish and parsley and blend until smooth. If it's too thick, add a little water until the desired consistency. Taste and adjust for seasoning.
Ask a question about this stepTo serve: In a pint glass filled with ice, add a shot of vodka, a squeeze of lime juice, and a few drops of worcestershire. Fill to the top with tomato mix and shake. Garnish with pickled beans, celery, half a cherry tomato, or anything that seems right.
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Amanda is a co-founder of Food52.
I am really ready for this drink....it takes a basic to a new classic!