Roasted tomato chili juice is a Bloody Mary mix that went through the oven: nine whole tomatoes, two red chilies and thyme roast at 200 °C for 30–40 minutes until the skins split, then everything — including every drop of tray juice — blends smooth, gets strained fine and poured over ice. Ice-cold first, then the chili catches up. Serves 4.
Instructions
- 1
Line a tray with parchment and add the whole tomatoes, the chilies and the thyme sprigs.
- 2
Roast at 200 °C / 400 °F for 30–40 minutes — they are ready when the skins split and start slipping off on their own.
35:00 - 3
Discard the thyme — it has already flavored the tomatoes — and peel away the loosened skins, using tongs while hot.
- 4
Move the tomatoes and chilies to a blender with every drop of juice from the tray — that juice carries the roasted flavor.
- 5
Add the salt and blend until completely smooth.
- 6
Strain through a fine sieve until it is smooth enough to drink.
- 7
Pour over ice — that is when it becomes a drink, not a sauce. Cold first, then the chili catches up.
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Notes from our kitchen
The doneness cue is on the tomatoes themselves: they are ready when the skins split and start slipping off on their own — that is the roast doing your peeling for you. Move them with tongs, they hold painful heat long after the tray comes out. And don’t skip the fine strain: unstrained, this is a very good sauce, but it only becomes a drink once it pours smooth.
Variations
- The cocktail move. This is a Bloody Mary base that already went through an oven — add vodka, a celery stalk and cracked pepper over the ice and it drinks like the smoky version of the classic. The roasted chilies replace hot sauce entirely.
- Serve it warm instead. Skip the ice and warm it gently and it turns into a silky roasted-tomato soup shot — the same jug covers a cold drink on a hot day and a warm starter on a cool one. Do not boil it; it only needs to be brought up to warm.
Frequently Asked Questions
How spicy does it get?
Two whole roasted chilies give it a real, building warmth — the first icy sip is mild and the heat arrives a beat later. For a gentler glass, use one chili or strip the seeds and membranes before roasting; for fire, leave everything in and add a third.
Is this basically Bloody Mary mix?
Essentially — a Bloody Mary base after a trip through the oven. Roasting concentrates the tomatoes and adds a smoky-sweet depth that raw juice never has. Drink it straight over ice, or use it as the mix it secretly is.
How long does it keep?
Two to three days in a sealed jar in the fridge. It separates as it sits — that is just pulp settling, not spoilage — so give it a good shake and pour it over fresh ice. The chili gets slightly more present by day two.
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