This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Smoked Tomato Bloody Marys

1 pound of fresh Campari or Roma tomatoes
vodka of choice, omitting if choosing non-alcoholic
2 parts bloody mary mix of choice
1 part smoked tomato water
½ teaspoon horseradish
celery stick (optional garnish)
pickled okra (optional garnish)
crispy bacon strip (optional garnish)
*Special equipment: stovetop smoker, sawdust chips

Using a stovetop smoker, sprinkle smoking sawdust chips on bottom of pan. Spray the drip tray and rack with a nonstick spray, and place tray and rack on top of sawdust chips. Place whole tomatoes on top of rack and place lid on top in a mostly closed position. Turn heat to high. Once you see the first wisp of smoke, close the lid fully and smoke tomatoes for about 20 minutes. Tomatoes should be soft, but not falling apart too much. Remove to a cutting board, let cool, remove cores and peels, and coarsely chop. Add tomatoes to a colander over a mixing bowl. It’s best if they’re drained for 24 hours before making and serving cocktails. Reserve tomatoes for another use, like a bruschetta.

Fill a cocktail shaker or drinking glass with 2 parts vodka, 2 parts bloody mary mix, and 1 part smoked tomato water. Add half a teaspoon (or more) of horseradish, and stir, or cover and shake, if using a cocktail shaker. Fill another glass with ice, and pour mixture over ice, garnish with celery stick, okra and bacon.