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…
Ingredients: tomatoes, salt
Materials: Large saucepan, food mill, bowl with handle, knife, cutting board, ladle, freezer boxes
Wash tomatoes, cut out stems and any bad spots or scars. Cut into medium-sized pieces.
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.
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.
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: firstname.lastname@example.org.