Serbian Ajvar Bloody Mary with Roasted Tomatoes, Paprika and Garden Basil

Heat the oven to 425F (220C). Toss the tomato and pepper halves with the olive oil and a pinch of salt, spread them cut side up on a sheet pan and roast for 35 to 40 minutes until collapsed and browned at the edges.

Serves 4

Ingredients

• 2 pounds (900g) peak-harvest tomatoes, halved
• 1 red bell pepper, halved and seeded
• 2 tablespoons olive oil
• 3 tablespoons ajvar (roasted red pepper and eggplant relish)
• 6 ounces (180ml) rakija or vodka
• 2 tablespoons fresh lemon juice
• 1 teaspoon sweet smoked paprika
• 1 teaspoon prepared horseradish
• Several dashes of hot sauce, to taste
• 1/2 teaspoon fine sea salt, plus more for the rims
• Cracked black pepper
• Cucumber ribbons, basil sprigs and celery stalks, to garnish

Instructions

1. Heat the oven to 425F (220C). Toss the tomato and pepper halves with the olive oil and a pinch of salt, spread them cut side up on a sheet pan and roast for 35 to 40 minutes until collapsed and browned at the edges.
2. Let everything cool on the pan, and do not discard the darkened juices that gather there; they carry most of the roasted flavour.
3. Scrape the tomatoes, pepper and every drop of pan juice into a blender and blitz until completely smooth, about a minute on high.
4. Pass the puree through a fine sieve, pressing hard on the solids, then chill it thoroughly. You should have about 3 cups of thick, deeply red juice.
5. Whisk the ajvar, lemon juice, smoked paprika, horseradish, hot sauce, salt and a generous amount of cracked pepper into the chilled juice until fully combined and glossy.
6. Taste and adjust: this should be assertively savoury and a touch smoky, sharpened by lemon. Roasted tomatoes are sweeter than raw ones, so more acid is usually needed.
7. Rub a lemon wedge around the rim of four tall glasses and dip them in a mix of sea salt and paprika, then fill the glasses with ice.
8. Stir the rakija or vodka into the tomato base, or pour it into each glass first if you would rather people set their own strength.
9. Pour over the ice, then garnish each glass with a ribbon of cucumber, a sprig of basil and a celery stalk to stir with.
10. This is a Balkan reading of a classic savoury drink, built on ajvar, the roasted pepper relish that Serbian households cook in enormous batches every September and jar for the year ahead. Roasting the tomatoes rather than juicing them raw is what makes it taste like the end of summer rather than the supermarket, concentrating the fruit until the drink is nearly a soup.

Nutrition (estimated, per serving)

• Calories: 180 kcal
• Protein: 3g
• Fat: 7g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 9g
• Sodium: 690mg