Sometimes there’s a fine line between genius and insanity, and celebrity chef Chris Cosentino walks that fine line with his Roman Mary. This mix is the base for Chris Cosentino's famed Bloody Mary verison.
3 lb Heirloom tomatoes, cored and chopped coarsely
1 tbsp Salt-packed capers, rinsed and chopped
2 Red Fresno chilies, seeded and chopped
1 Shallot, finely diced
2 tbsp Chopped pickled peppers (preferably Mama Lil’s)
2 tsp Asian fish sauce (preferably Red Boat)
1 tsp Cabernet vinegar
1 tsp Ground Aleppo pepper
Freshly ground black pepper
1 tbsp Chopped fresh flat-leaf parsley
Pass the tomatoes through a food mill set over a bowl and fitted with the fine grinding wheel. Add the capers, chilies, shallot, peppers, fish sauce, vinegar, and Aleppo pepper, and stir well. Season to taste with salt and pepper and stir in the parsley.