Roasted Tomato Margarita

This summer, ditch that bottle of bloody Mary mix: this fun and fresh cocktail uses in-season roasted tomatoes to add some flair and flavor to a classic Margarita. Tomato doesn't have to be reserved for bloody Marys, although you can use this roasted-tomato purée in homemade bloody Mary mix, too – simply combine it with salt and pepper, Worcestershire sauce, horseradish and vodka. By roasting your own tomatoes, which is quick and easy, you get a fresh, sugar-free tomato base for your cocktail.

This roasted-tomato Margarita is a hit each and every time I make it, mixing the best of Margaritas and bloody Marys. Using fresh produce in this fun cocktail makes all the difference and helps the flavors to really shine, and I love the added kick from the chile powder. Growing up, my dad would sing guy clark's "homegrown tomatoes," which says: "only two things that money can't buy, and that's true love and homegrown tomatoes!" Add some tequila and you’re set.

Becky Hardin is the recipe developer, photographer and writer behind thecookierookie.com. Her work has been featured on sites such as The Huffington Post, The New York Times and Better Homes and Gardens. Her recipes and photography been featured in print in publications such as Women's World Magazine, Redbook and Family Circle.

She is a self-taught cook who loves to create recipes anyone can make and everyone will love.

Roasted-Tomato Margarita

Keep any remaining purée in a sealed container and refrigerate for future use.

Serves | 1

Roasted-tomato Purée (Yields ½ cup)

1 lb cherry tomatoes drizzle olive oil

1 clove garlic, minced

1 tsp sea salt

1 tsp black pepper

½ tsp chile powder (optional)

¼ cup water

Margarita

½ cup roasted-tomato purée (recipe below)

1½ oz tequila

1 Tbsp freshly squeezed lime juice chile powder, for garnish coarse sea salt, for garnish lime wedges, for garnish

Preparation – roasted- tomato purée

Preheat oven to 350°F.

In a large bowl, toss together tomatoes, olive oil, garlic, salt, pepper and chile powder.

Spread tomato mixture onto a lipped baking sheet and roast for 15 minutes. Remove from oven; in the bowl of a high-powdered blender or food processor, combine tomato mixture and water. Blend on high until totally smooth. Set aside to cool to room temperature; strain out any remaining solids.

Preparation – Margarita

In a cocktail shaker filled with ice, combine tomato purée with tequila and lime juice; shake well.

On a small plate, mix chile powder and sea salt. Wipe the rim of a cocktail glass with lime wedge, then dip in salt mixture. Fill glass with ice, strain in Margarita and garnish with lime wedge. Serve.