Elise over at Simply Recipes always has such good ideas. This time, she’s posted a recipe for homemade tomato juice. Perfect timing, of course, since tomato season is in full tilt.
If you’ve got tomatoes coming out your ears and you’ve made all the Italian sauce, pico de gallo and canned tomatoes you can stand, why not whip up a batch of this for a healthy breakfast drink or a fresh Bloody Mary?
But first, an important note from Elise: “Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness.”
Homemade Tomato Juice
Source: Simply Recipes
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
1. Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2. Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
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