Fresh Tomato Juice Recipes
HOMEMADE TOMATO JUICE
Make and share this Homemade Tomato Juice recipe from Food.com.
Provided by Fauve
Categories Beverages
Time 55m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients into Dutch oven, bring to a boil.
- Reduce heat.
- Cover and simmer 30 minutes.
- Remove from heat.
- Put vegetable mixture through a food mill or sieve.
- Stir in salt, paprika and sugar.
- Chill thoroughly.
- Serve over ice if desired.
SIMPLE RAW TOMATO JUICE
This is great on it's own or mixed into drinks...such as a Bloody Mary.Make sure to save all juices from the skinning,seeding and chopping,especially the jelly around the seeds. It contains a great flavor and has the most vitamin C!
Provided by mydesigirl
Categories Beverages
Time 15m
Yield 1 quart
Number Of Ingredients 2
Steps:
- In a food processor or blender,blend prepaired tomatoes into a liquid.
- Salt to taste.
- Strain the liquid through a cheesecloth.
- Transfer the juice to a jar with a lid and refrigerate.
Nutrition Facts : Calories 129.6, Fat 1.4, SaturatedFat 0.3, Sodium 36, Carbohydrate 28.2, Fiber 8.6, Sugar 18.9, Protein 6.3
FRESH TOMATO JUICE
Provided by Florence Fabricant
Categories non-alcoholic drinks, project
Time 1h
Yield 6 cups
Number Of Ingredients 10
Steps:
- Place all the ingredients except salt and sugar in a large pot. Cover and simmer for about 30 minutes, until the tomatoes have fallen apart. Let cool for 15 minutes.
- Discard the celery, peppers and parsley. Force the rest of the mixture through a sieve or food mill. Discard the solids and chill the juice.
- Season with a teaspoon of salt, or to taste, and up to 1/2 teaspoon of sugar. Refrigerate. Use within a few days.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 8 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1498 milligrams, Sugar 24 grams
FRESH TOMATO JUICE COCKTAIL
Categories Non-Alcoholic Tomato Fennel Gourmet Drink
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours.
- Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot. Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
- Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)
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