Bloody mary made with peeled tomatoes

Bloody mary made with peeled tomatoes

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy


  • 750 ml reserved tomato juice from two 400 g tins of Mutti Peeled Tomatoes
  • 1 Juice of lemon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon sriracha sauce, to taste
  • pinch of cracked black pepper, to taste
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Bloody mary made with peeled tomatoes: Method

  1. Add all ingredients into a large jug with ice, and stir.
  2. Divide into three glasses. Garnish with celery, olives or pickles.

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