Tomato Juice Recipes

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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



Homemade Tomato Juice image

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.

12 medium tomatoes, cored and cut into quarters
1/2 cup water
1/3 cup coarsely chopped onion
2 stalks celery, coarsely chopped
1 teaspoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar

TOMATO JUICE - CANNING

Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.

Provided by Axe1678

Categories     Vegetable

Time 4h

Yield 30 serving(s)

Number Of Ingredients 2



Tomato Juice - Canning image

Steps:

  • Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
  • Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
  • Sterilize your jars (I do this in the dishwasher).
  • Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
  • Throw out the remaining pulp and return the juice to the stock pot.
  • Bring back to a rolling boil.
  • Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
  • Pour into jars leaving 1/2 inch air space.
  • Place jars into canner and boil for 25 minutes.
  • DONE!

Nutrition Facts :

1 bushel tomatoes (half Roma and half regular)
15 teaspoons salt (I recommend some as salt is a preservative) (optional)

TOMATO JUICE

This is not a tried recipe but an adaptation from my "Juicer" recipes. It is expensive to make in off season as 12 tomatoes only make 4 glasses of juice. You can enhace the flavor by adding a slice of onion, a bay leaf & a bit of parsley or leave it plain. The tabasco is nice as it takes up the slack from no salt.Please let me know if it turns out. The request was for a low sodium

Provided by Bergy

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4



Tomato Juice image

Steps:

  • Chop the tomatoes fine and process them in a blender or food processor until just juice.
  • Add celery ribs and tabasco (if using) and process further.
  • Put into a saucepan and simmer for 15 minutes add water.
  • It's ready.

12 medium tomatoes, peeled & cored
2 celery ribs, chopped fine
1/2 cup water
1 teaspoon Tabasco sauce (optional)

TOMATO JUICE AND NOODLES

Noodles in Tomato juice, salted and peppered to taste; can top with parmesan cheese. My kids love it!

Provided by ladylily29

Categories     Pasta Shells

Time 24m

Yield 4-5 serving(s)

Number Of Ingredients 6



Tomato Juice and Noodles image

Steps:

  • In a cooker bring water to a rolling boil, put in 1 tb of butter. Put in noodles or pasta, cook til done and then strain.
  • After straining, pour in the tomato juice,.
  • Turn the temperature down to med., put in rest of butter, cook for 1 to 2 minutes, then salt and pepper to taste.
  • On the dish you can place parmesan cheese if you like.
  • Enjoy!

Nutrition Facts : Calories 431.7, Fat 7.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 761.1, Carbohydrate 78.8, Fiber 4, Sugar 11.8, Protein 13.9

1 (12 ounce) bag elbow macaroni, spaghetti
2 -3 tablespoons butter
1 (36 ounce) can tomato juice
salt
pepper
parmesan cheese, is up to you

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