Tomato Juice

We put on a tomato juicing demo at the Freight House Farmer’s Market on Saturday, September 10. We had a great time and the juice was delicious! Even though there was a bit of noisy construction going on right next to us…

But never mind that – we were there for the juice. Here’s our recipe so you can make some at home.

Ingredients: tomatoes, salt

Materials: Large saucepan, food mill, bowl with handle, knife, cutting board, ladle, freezer boxes

This is a food mill. You can find them at garage sales, in grandma's basement, on eBay or Amazon, and at most stores that sell kitchen supplies.

Wash tomatoes, cut out stems and any bad spots or scars. Cut into medium-sized pieces.

You can use any color tomatoes for juice - even ones that are green when ripe. Just don't mix greens with reds or oranges, or you'll end up with greyish juice!

Put in saucepan along with a small amount of water (to prevent burning). Cook over a medium fire, stirring frequently, until tomatoes begin to soften.

These tomatoes are ready to go.

Set food mill over bowl and ladle tomatoes into mill a few at a time. Process in food mill until all that’s left are skins, seeds and dryish pulp. Discard these, ladle more tomatoes into food mill, and repeat. Add salt to taste: start with ¼ teaspoon per cup of juice and adjust if desired.

Tomato juice, ready to drink!

Pour juice into freezer boxes, leaving 1 inch headspace, and freeze.

Thaw tomato juice all winter to drink or use in soups, stir-fry, and more!

Here are a few things I use tomato juice for:

Vegetable soup: grab one of your freezer boxes of TJ and warm it in a big pot on the stove. Add some water & veggie broth powder, and a small handful of uncooked bulghur wheat. The wheat is going to give it a fantastic, hearty flavor, so I urge you to try it! (You could also use rice, but you should pre-cook it.) Then toss in whatever veggies you might have in the fridge or freezer – green beans, corn, tomato chunks, spinach or other greens, zucchini chunks, etc. Add a can of kidney or pinto beans. You could cut up an onion and toss it in, or a couple cloves of garlic. Cook it til it’s warm and delicious – the bulghur needs at least 30 minutes to cook.

Tomato bread pudding: mix tomato juice with bread crumbs or pieces of torn-up bread. Beat an egg and mix it in. Add veggies: mushrooms, tomato chunks, eggplant, spinach, zucchini chunks, etc. Mix in a little shredded parmesan cheese, some garlic, a little salt & pepper. You might add some cooked ground beef or chicken pieces, or some vegetarian crumbles or TVP. Spread the mixture in an 8×8 pan or a casserole dish and bake for about 30 minutes at 350. If you like, top it with mozzarella cheese and bake another 10 minutes. The ultimate comfort food!

Stir fry: Instead of oil, you can saute veggies in tomato juice. Fat-free and delicious! If you really want to kick it up a notch, try sauteeing in a mixture of TJ, red wine, and a dash each of hot sauce & lime juice. Yum!

Winter warm-up: Just heat up some tomato juice in the microwave or on the stove, pour it in a mug, and drink with dinner or any time. It really hits the spot on a cold day.

Email us if you have any questions about making and using tomato juice: slowfoodqc@gmail.com.

Your tomato juicing crew, Linnea and Kris!

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About Linnea

I'm the founder and chair of Slow Food Quad Cities. I love good, clean and fair food!
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One Response to Tomato Juice

  1. הבלוג מביא לכם חדשות על כל דבר שקורה בעולם

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