1. Preheat oven to 450 ̊F.
2. Toss tomatoes with olive oil and season with salt.
3. Place on baking sheet and roast for 20 minutes.
4. Place tomatoes, Worcestershire sauce, hot sauce, lime juice and clam juice in a blender.
5. Puree until smooth.
6. Strain to remove solids.
7. Rim highball glass with sea salt and then fill with ice.
8. Add gin.
9. Fill with yellow tomato purée.
10. Garnish with Gherkin pickles.