Fire up your Traeger — today we’re making a rich, smoky homemade Traeger Bloody Mary Mix. This roasted tomato and garlic base is easy to adjust for heat and seasoning, and it transforms an ordinary Bloody Mary into something memorable. It’s perfect for brunch, game day, or any backyard gathering. Invite friends over and be ready to impress.
Traeger Homemade Bloody Mary Mix Recipe
The Bloody Mary is a classic cocktail built on tomato juice, vodka, Worcestershire, horseradish, and hot sauce, usually served over ice with garnishes like celery, olives, lemon, or pickled vegetables. This version deepens that flavor by roasting tomatoes and garlic on a pellet grill, adding a smoky, caramelized character you won’t get from store-bought mixes.
This Traeger Bloody Mary Mix is savory with a touch of heat and acidity. Roasted tomatoes provide a rich base balanced by beef broth for umami, while hot sauce and horseradish add brightness and bite. The mix also makes an excellent base for a bold tomato soup, a zesty Bloody Mary Buffalo Sauce, or other savory sauces.
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Recipe Shopping List
Plan ahead — here’s what you’ll need. See the recipe card below for precise quantities.
- Beefsteak tomatoes
- Garlic
- Olive oil
- Fresh basil leaves
- Beef broth
- Tomato sauce
- Hot sauce
- Worcestershire sauce
- Dried oregano
- Salt & pepper
- Prepared horseradish (optional)
Make Pickled Asparagus with your Bloody Mary!
How To Make This Recipe
Below is a concise overview of the process. The full recipe with quantities is in the recipe card further down.
- Preheat — Set the Traeger to 350°F and line a grill-safe sheet pan with foil.
- Roast — Slice tomatoes about 1/2″ thick, smash or large-slice the garlic, and arrange both on the prepared pan. Drizzle with olive oil and roast 15 minutes.
- Finish — Raise the heat to 400–450°F (or broil) for a few minutes to brown the edges slightly.
- Simmer — Transfer roasted tomatoes and garlic to a saucepan. Add basil, beef broth, tomato sauce, hot sauce, Worcestershire, oregano, salt, and pepper. Simmer about 10 minutes, then cool slightly.
- Blend — Purée with an immersion blender until smooth. Chill before serving.
- Serve — Rim a tall glass with seasoning, add ice, 2–3 oz vodka, and top with 4–6 oz of the roasted Bloody Mary mix (adjust to taste). Garnish with smoked olives, pickled asparagus, pickled green beans, candied bacon, or your favorites.
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Recipe FAQ
Store leftovers in the refrigerator for 2–3 days. For longer storage, freeze the mix for up to 3 months — ice cube trays are handy for portioning.
Yes — roast the tomatoes and garlic in a preheated oven at similar temperatures. The flavor will still be excellent.
Absolutely — scale the ingredients as needed and use or freeze excess promptly.
Try extra hot sauce, celery salt, horseradish, pickle juice, or red pepper flakes to customize the flavor.
Yes — add a few ounces of clam juice to convert the mix into a Caesar-style base.
Try our Traeger Candied Spicy Bacon with this!
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Pin For Later
Traeger Roasted Tomato Bloody Mary
This roasted garlic and tomato Bloody Mary is bold and full-flavored — perfect for using fresh garden tomatoes and making ahead for a crowd. It freezes well and is a great way to enjoy smoky, savory flavors all season long.
15 minutes
35 minutes
50 minutes
1 hour 40 minutes
Ingredients
Bloody Mary Mix
- 4 large beefsteak tomatoes
- 4 cloves garlic, peeled and smashed
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, chopped
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1 teaspoon hot sauce (adjust to taste)
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground pepper
To assemble Bloody Mary
- Ice
- Vodka of choice
- Garnish options: pickles, olives, cheese cubes, celery sticks, green onions, candied bacon
- Salt & pepper for rimming glass
Instructions
Make the mix
- Preheat the Traeger to 350°F and line a sheet pan with foil.
- Wash tomatoes and cut into 1/2″ slices. Arrange them evenly on the pan.
- Peel and cut the garlic into large pieces and scatter around the tomatoes.
- Drizzle olive oil over the tomatoes and garlic. Roast for about 15 minutes, until tender.
- Increase heat to 400–450°F and roast a few more minutes to brown the edges slightly.
- Remove from the grill. In a medium saucepan, combine roasted tomatoes and garlic with basil, beef broth, tomato sauce, hot sauce, Worcestershire, oregano, salt, and pepper.
- Heat over medium and simmer for about 10 minutes. Remove from heat and let cool slightly.
- Blend with an immersion blender until smooth. Transfer to a jar and chill before serving.
Assemble Bloody Mary
- Fill a tall glass with ice. Add about 2 ounces vodka and 4–6 ounces of the homemade Bloody Mary mix (adjust to taste).
- Rim the glass with seasoning if desired and garnish with pickles, olives, celery, green onions, or candied bacon. Serve immediately.
Notes
- Keep garlic in larger pieces to avoid burning; thick slices or smashed cloves work best.
- If the mix is too thick, add additional broth while simmering to reach the desired consistency.
- Store leftover mix in an airtight container in the refrigerator for up to one week.
- Freeze for up to 3 months in freezer-safe containers; thaw in the refrigerator before use.
- For more heat, add extra hot sauce or red pepper flakes during simmering.
- This recipe is not formulated for water-bath canning; freeze for long-term storage instead.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 146Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 851mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 4g
Nutrition data provided here is only an estimate.
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