1. Place all the vegetables in a large pot on the stove, over medium-high heat and bring to a boil.

2. Turn heat down to medium and allow to simmer until everything is soft, generally about 1-2 hours.

3. Remove from heat and allow to cool (you do not want to get splashed with hot liquid in the next step!).

4. Using an immersion blender, puree the sauce in the soup kettle until its nice and liquid.

5. If you'd prefer less pulp, run the mixture through a fine sieve. We like the pulp so we leave it as is. It can take on a more bitter flavor if you leave the tomato seeds in too, so it's up to you if you want to run it through a sieve. We like the flavor!

6. Add the sugar, lemon juice, sea salt, pepper, paprika and Worcestershire sauce. Stir to combine.

7. Pour the mixture into clean canning jars and process them via your preferred method. We prefer to use our Foodsaver with canister attachment to seal the jars. You can also leave 1-2" headroom in the jars and freeze it.

8. To make a Bloody Mary, fill a tall glass with ice, add vodka, and top with Bloody Mary Mix.

9. Serve garnished with olives, pickles, cheese, salami, shrimp or lime wedges. Best served in a glass rimmed with salt and pepper.

10. Enjoy (responsibly)!