Ingredients:
1-quart grape tomatoes
4 Roma tomatoes, quartered
1 red bell pepper, diced
1 lb carrots, chopped
4 celery stalks, diced
4 garlic cloves
1 small shallot
1 bunch fresh parsley
1 oz arugula, chopped
2 tbsp Buona Cucina Smoked Sweet Paprika
2 cups water
1 tbsp salt
½ tbsp black pepper
Directions:
Roast the Vegetables – Preheat your oven to 375°F. Spread the tomatoes, red pepper, carrots, celery, garlic, and shallot on a baking sheet. Roast for 45 minutes.
Simmer the Flavor – Transfer the roasted vegetables to a pot. Add water, parsley, and arugula. Simmer for 10 minutes.
Blend Until Smooth – Add everything to a blender and blend until smooth.
Strain & Season – Pour through a fine mesh strainer to remove pulp. Stir in Buona Cucina Smoked Sweet Paprika, salt, and black pepper.
Chill & Serve – Refrigerate until cold. Serve with pickled vegetables for a fresh and smoky twist on a classic Bloody Mary.
Recipe by Chef Erie Longley