# Roasted Tomato Chili Juice

Roasted tomato chili juice is a Bloody Mary mix that went through the oven: nine whole tomatoes, two red chilies and thyme roast at 200 °C for 30–40 minutes until the skins split, then everything — including every drop of tray juice — blends smooth, gets strained fine and poured over ice. Ice-cold first, then the chili catches up. Serves 4.

- **Prep:** 10 min · **Cook:** 35 min · **Total:** 45 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** International
- **Category:** Drinks
- **Video:** [Don't Waste Cheap Tomatoes: 5 Summer Recipes](https://www.youtube.com/watch?v=xYAsnq3CAcc&t=256s) (recipe starts at 4:16)
- **Recipe page:** https://webspoon.world/recipes/roasted-tomato-chili-juice/

## Ingredients

- 9 pcs tomatoes (big, ripe, left whole)
- 2 pcs red chili peppers
- 5 sprigs fresh thyme
- 1 tsp salt (to taste)
- ground black pepper (optional)
- ice (to serve)

## Instructions

1. Line a tray with parchment and add the whole tomatoes, the chilies and the thyme sprigs.
2. Roast at 200 °C / 400 °F for 30–40 minutes — they are ready when the skins split and start slipping off on their own. _(timer: 35 min)_
3. Discard the thyme — it has already flavored the tomatoes — and peel away the loosened skins, using tongs while hot.
4. Move the tomatoes and chilies to a blender with every drop of juice from the tray — that juice carries the roasted flavor.
5. Add the salt and blend until completely smooth.
6. Strain through a fine sieve until it is smooth enough to drink.
7. Pour over ice — that is when it becomes a drink, not a sauce. Cold first, then the chili catches up.

## Notes from our kitchen

The doneness cue is on the tomatoes themselves: they are ready when the skins split and start slipping off on their own — that is the roast doing your peeling for you. Move them with tongs, they hold painful heat long after the tray comes out. And don't skip the fine strain: unstrained, this is a very good sauce, but it only becomes a drink once it pours smooth.

## Variations

- **The cocktail move:** This is a Bloody Mary base that already went through an oven — add vodka, a celery stalk and cracked pepper over the ice and it drinks like the smoky version of the classic. The roasted chilies replace hot sauce entirely.
- **Serve it warm instead:** Skip the ice and warm it gently and it turns into a silky roasted-tomato soup shot — the same jug covers a cold drink on a hot day and a warm starter on a cool one. Do not boil it; it only needs to be brought up to warm.

## Nutrition (per serving, estimated)

- Calories: 65
- Protein: 3g
- Fat: 1g
- Carbs: 13g
- Fiber: 3g
- Sugar: 9g
- Sodium: 600mg

## FAQ

### How spicy does it get?

Two whole roasted chilies give it a real, building warmth — the first icy sip is mild and the heat arrives a beat later. For a gentler glass, use one chili or strip the seeds and membranes before roasting; for fire, leave everything in and add a third.

### Is this basically Bloody Mary mix?

Essentially — a Bloody Mary base after a trip through the oven. Roasting concentrates the tomatoes and adds a smoky-sweet depth that raw juice never has. Drink it straight over ice, or use it as the mix it secretly is.

### How long does it keep?

Two to three days in a sealed jar in the fridge. It separates as it sits — that is just pulp settling, not spoilage — so give it a good shake and pour it over fresh ice. The chili gets slightly more present by day two.

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Source: [Roasted Tomato Chili Juice — Webspoon World](https://webspoon.world/recipes/roasted-tomato-chili-juice/)