20 Ways To Eat: A Tomato #14

Juicing is getting more and more popular as there are more and more diets incorporating homemade juices into them. Not to mention the hundreds of benefits to making your own. It’s super fresh and you can put whatever you want in it. In this case, tomatoes!

One good thing about the following recipe from simplyrecipes.com is that it doesn’t require a juicer. Just a good old-fashioned pot and sieve, although I’m guessing after it’s cooked, that a juicer would work just fine.

Homemade Tomato Juice

Cook Time: 25 min   Yield: 1 quart

Ingredients

  • 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, to balance to tomatoes acidity)
  • 1 teaspoon salt
  • Pinch black pepper
  • A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

Directions

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.

Force mixture through a sieve, chinoise, or food mill. Cool completely.

Store covered and chilled. Will last for about 1 week in the refrigerator.

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