Before I cook down the tomatoes I grow for making sauce, I remove the seeds and all the juice surrounding them. With the same food-mill I use to strain the cooked tomatoes, I run the seeds through to extract the liquid. This year I grew San Marzano, Beefsteak, and Cherry Grande. Juice and seeds going into the food-mill. The juice, pretty translucent. To the vodka pictured here, I added fresh horseradish from my garden last winter and black pepper corns. (So, I started making this drink last March ) A few dashes of Tabasco and a wedge of lemon finish it off. Not as filling as a traditional bloody mary.