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Golden Sunset

['4 pounds yellow or Sun Gold tomatoes, quartered, halved if small', '1 tablespoon plus 1 teaspoon kosher salt', '1 cup dill pickle juice', '1/4 cup fresh lemon juice', '1 tablespoon finely grated fresh horseradish or prepared horseradish', '2 teaspoons Worcestershire sauce', '1 teaspoon freshly ground black pepper', '1/2 teaspoon Old Bay seasoning', '3 dashes Tabasco sauce', '8 ounces vodka', '1 pint Sun Gold tomatoes', '8 small celery stalks with leaves', 'Tabasco sauce (for serving)']

Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.
Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you'll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine. Chill until ready to serve.
Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.

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