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Bloody Mary Pasta Sauce

by Jordan Ballantine


for 2 portions

  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • 2 sticks celery, sliced
  • 50 mL (¼ cup) vodka
  • 1 lemon, juiced
  • 400 g (2 cups) chopped tomato
  • hot sauce, a dash
  • worcestershire sauce, a dash
  • salt, to taste
  • pepper, to taste


  1. Season the onion, garlic, and celery with salt and pepper, and cook in a little oil until softened.
  2. Stir in the vodka and lemon juice.
  3. Add the can of chopped tomatoes, hot sauce, and Worcestershire sauce, then simmer for a few minutes.
  4. Add the sauce to a blender and whizz until smooth.
  5. Serving suggestions: This is a great replacement for any other tomato-based sauce. Use it as a pizza sauce, over pasta, or in a bake! Will keep in the fridge for up to one week!
  6. Enjoy!
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