Favorite Tomato Juice Recipes

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HOMEMADE TOMATO JUICE



Homemade Tomato Juice image

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

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

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.

TOMATO JUICE - CANNING



Tomato Juice - Canning image

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

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

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 :

THE BEST HOMEMADE TOMATO JUICE (MADE IN A BLENDER!)



The Best Homemade Tomato Juice (Made in a Blender!) image

Provided by Emma - NurturedHomes.com

Time 5m

Yield 2

Number Of Ingredients 5

1 pound very ripe tomatoes, cored and chopped
1/3 cup chopped celery
1 tsp honey
a few drops Tabasco Red Sauce (optional)
salt and black pepper to taste

Steps:

  • Add all the ingredients to a blender and blend until smooth.
  • Serve immediately.

HOMEMADE V8-STYLE TOMATO JUICE



Homemade V8-Style Tomato Juice image

Looking for a zesty recipe to whip up in the juicer? Quench your thirst with Homemade V8-Style Tomato Juice that combines tomatoes, peppers, herbs and more!

Provided by Lori Jo Hendrix

Time 5m

Yield 2 servings

Number Of Ingredients 11

4 medium tomatoes
1 stalk celery
1 cucumber
1/4 onion ((optional))
1 medium handful fresh oregano ((optional))
1 medium handful fresh basil ((optional))
1/4 red bell pepper
1/2 teaspoon sea salt
Freshly ground black pepper
cayenne pepper
Lemon wedges

Steps:

  • Wash produce well. Remove the peel from the onion, and the stem and seeds from the bell pepper. Chop large pieces as needed to funnel through the chute of your machine.
  • Process fresh vegetables and herbs, according to manufacturer's instructions.
  • Season with salt, pepper, and cayenne pepper to taste. Stir to combine.
  • Chill and serve. Garnish with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Fat 1 g, SaturatedFat 0.2 g, UnsaturatedFat 1.2 g, Carbohydrate 20 g, Sugar 10 g, Fiber 5 g, Protein 4 g, Sodium 519 mg

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