You Can Definitely Use Canned Tomatoes For Bloody Marys, But There's A Catch

Bloody Marys are a cocktail with an infamous history, yet they remain an acclaimed hangover go-to and brunch favorite, probably due to their tangy, deep, and highly moreish taste. A spicy beverage, it fuses the umami of tomatoes, a kick from hot sauce, and a slight sour note from Worcestershire Sauce — all lined with the clean taste of vodka. That first sip? Utter perfection. Making this savory cocktail at home is simple, but you should know this catch before using canned tomatoes as the base.

Why is this? Well, diced or whole canned tomatoes have a different texture than tomato juice. This is obvious, but before making Bloody Marys, you should consider how this texture will change the overall experience of the cocktail. It's all down to the seeds. While you can use canned tomatoes in your next homemade Bloody Mary, you should consider straining the seeds before mixing the juice with the rest of your ingredients.

Canned tomatoes can very much be used in a Bloody Mary, but there's always the catch that the seeds will ruin those smooth sips. That's why it's best to strain the cans. Over a big bowl, push the tomatoes through a slotted spoon. This will help remove chunky tomato cores or pulpy bits while catching all that precious tomato juice in the bowl. There will be plenty of seeds that escape through the slots in the spoon, so that's why you can then pass the juice through a sieve for a smoother consistency. Regardless, some sneaky seeds may still make it through, but unlike Pokémon, you can't catch them all.

If a few seeds make their way into your final juice, don't be disheartened, you'll be pleased to know that they are rich in dietary fiber, amino acids, minerals, and polyunsaturated fatty acids. If you're looking for a less seedy canned option, San Marzano canned tomatoes are known for having fewer seeds (even Ina Garten can't stop using them). This could make your life slightly easier, but you may still have to strain them for that smooth consistency. If you plan to use fresh tomatoes, it's best to blitz them before passing through a sieve.

There are a few other tips you might want to consider before the homemade Bloody Mary train leaves the station. The first is to leave your tomato juice to infuse overnight. It can add some serious depth of flavor. If you're unsure how spicy you'll want it, go easy on the hot sauce — this can always be adjusted when serving the following day. Preparing garnishes fresh before serving is always best, especially if you're adding crispy bacon or fresh vegetables.

Now, say you've made it to the pouring point, and you give the mixture a quick try. Shock, your Bloody Mary is unbearably salty. Well, there's a save for this catch too: The addition of lemon juice or rice wine vinegar can rescue that precious cocktail. Just add it accordingly and keep taste-testing. Bloody Marys are an accessible cocktail that can genuinely be made out of your pantry ingredients. Stop overlooking those canned tomatoes, and give this trick a go.