Bloody Mary Base
Makes about 1 quart of juice from each 2 quarts of whole tomatoes.

Fully ripped Italian-type plum or pear tomatoes, without spoiled spots or bruises

For each 2 quarts of whole tomatoes:
1/2 medium red or green sweet pepper, chopped
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and sliced
1/2 to 1 rib celery (depending on size), with leaves, chopped
1/4 teaspoon whole black peppercorns
1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)
1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
1/4 bay leaf
2 or 3 small sprigs parsley
3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
1/4 teaspoon mustard seeds

Optional: 1/2 teaspoon sugar
1/2 or 3/4 teaspoon salt, or to taste
Strained fresh lemon or lime juice to taste (see note below)

Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up.

Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft.

Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top.

Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste.

Return the juice to the rinsed-out kettle and bring it to a boil. Pour into jar(s). Store in refrigerator.

Serve straight and iced or spiked with vodka to make a Bloody Mary.