Preparation

To make the tomato juice:

• Pass the heirloom tomatoes through a potato ricer into a glass measuring pitcher, pressing on the solids with a spoon to extract as much juice as possible. Discard the solids. You need about 4 oz juice (reserve the remainder for another use).  Cover and refrigerate the juice for at least 30 minutes before serving.

To make the bloody mary:

• Add the vodka, lime juice, horseradish, hot-pepper sauce, salt, and black pepper to the chilled juice and stir to mix well.  Taste and adjust the seasoning.  Fill a highball glass halfway with ice. Thread the grape tomatoes onto a wooden skewer.  Pour the tomato mixture over the ice, garnish the glass with the skewer, and serve.