Virgin Bloody Mary

Combine the tomatoes, bay leaf and rosemary in a saucepan and bring to a boil. Simmer for 10-20 minutes, remove the bay leaf and rosemary sprig and puree with an immersion blender until smooth. Stir in the balsamic vinegar and season with salt, pepper and sugar to taste. If the mixture is too thick, add a bit of water until desired consistency is reached. Allow the mixture to cool. Serve over ice and garnish with a celery stalk and cherry tomato skewer.