For those of us who garden and grow tomatoes, there often comes a point in the summer tomato growing season in which the bounty greatly exceeds one’s ability to consume it, in its regular tomato form.
If you find yourself in this position, and you love tomato juice, V8, Bloody or Virgin Mary’s, I highly recommend making your own tomato juice.
My father announced the other day that he was going to make some tomato juice with some of the garden tomatoes that were overflowing our kitchen counter and I thought nothing of it.
But after one taste, wow! This is how V8 should taste.
Homemade Tomato Juice Recipe
PrintSome 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.
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)
- 1 teaspoon salt
- Pinch black pepper
- A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Method
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,
Store covered and chilled. Will last for about 1 week in the refrigerator.
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Elise Bauer is the Founder and President of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Recipe adapted from Gourmet Magazine, who got it from Chef Brill Williams of The Inn at Sawmill Farm in West Dover, Vermont.
Links:
Bloody Mary salsa form Not Eating Out in New York
Homemade V8 from YumSugar
Vietnamese Tomato Shake (Sinh To Ca Chua) from Wandering Chopsticks
Tomatoes in our garden; they overgrew their cages weeks ago.
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To anyone who wants to blend this I use a Vita-mix I take all the ingredients and I put it in a blender and depending how much tomatoes and whatever I’m using add additional water and when it’s all Blended real nice I put in a big pot and cook it for about 15 minutes no sense in wasting all that good tomato puree that you’ll leave in a strainer and it comes out just fine just tweak it to the way you like it to taste and make sure you write everything down so you can create your own V8 or tomato juice.
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We made this juice for the second time and loved it! The first time we threw out the strained tomato/vegetable mixture. But this time we saved the strained tomato/vegetables. Put it in a blender with a small amount of water. Puree until thick but pourable. Makes an excellent tomato soup!
http://durgan.org/2016/August%202016/9%20August%202016%20Tomato%20Juicing/HTML/ 9 August 2016 Tomato Juicing
Twenty five pounds of fresh picked tomatoes were made into ten liters of Pressure Canned juice. Each liter jar contains about 2.5 pounds of tomatoes, cooked in their own juices, except for one liter of added water to start the cooking process. Annotated pictures depict the process.
I like this recipe, I use much less sugar and I when I make my tomato sauce and separate the seeds and tomato water that is what I use to make tomato juice, once I strain out all the seeds and stuff of course. I am left with tomato juice that needs flavoring and these are all very good ingredients. I make and drink everything within 1 week to 10 days.
Can I just blend it all together or does it have to be cooked?