Red Beer Grilled-Tomato Bloody Mary Mix
• 4 lb ripe tomatoes
• Coarse sea salt
• Freshly ground black pepper
• 1 juicy lemon, halved
• 2 cups celery, in 1-inch lengths
• 2 tsp Worcestershire sauce
• 4 dashes Tabasco sauce
Core each tomato and season lightly with salt and pepper. (Optional step: Grill tomatoes by cutting an X into the base of each, place on grill, X-side up and away from direct heat. Cover and cook for 8 to 10 minutes. Turn and cook for another 3 to 5 minutes. Remove from heat, let cool.)
Put the tomatoes (grilled or not) into a blender with the lemon juice and celery pieces. Purée and then push through a fine-mesh strainer to remove pulp. Stir in Worcestershire and Tabasco. Chill.
Before serving, stir one more time and taste, adding ingredients, as needed. Mix using a 2-to-1 beer-to-mix ratio.