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Puree pound of tomatoes in a blender. Strain through a fine sieve into a small bowl, pressing to remove as much liquid as possible; discard solids. Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces