Fresh Tomato Juice Food

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

Ingredients

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.

FRESH TOMATO JUICE

Fresh Tomato Juice image

Provided by Florence Fabricant

Categories non-alcoholic drinks, project

Time 1h

Yield 6 cups

Number Of Ingredients 10

Ingredients

5 pounds very ripe tomatoes, cored and cut in eighths
1 small red onion, quartered
4 cloves garlic
2 ribs celery, with leaves
1 small bay leaf
1 or 2 Serrano or other hot chilis
4 sprigs Italian parsley
1 teaspoon whole black peppercorns
Kosher salt to taste
Granulated sugar to taste

Steps:

Place all the ingredients except salt and sugar in a large pot. Cover and simmer for about 30 minutes, until the tomatoes have fallen apart. Let cool for 15 minutes.
Discard the celery, peppers and parsley. Force the rest of the mixture through a sieve or food mill. Discard the solids and chill the juice.
Season with a teaspoon of salt, or to taste, and up to 1/2 teaspoon of sugar. Refrigerate. Use within a few days.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 8 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1498 milligrams, Sugar 24 grams

FRESH TOMATO JUICE COCKTAIL

Fresh Tomato Juice Cocktail image

Categories Non-Alcoholic Tomato Fennel Gourmet Drink

Yield Makes about 6 cups

Number Of Ingredients 7

Ingredients

3 lb beefsteak tomatoes, quartered
1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped
2 celery ribs with leaves, chopped
1 cup loosely packed fresh flat-leaf parsley sprigs, chopped
2 teaspoons fine sea salt, or to taste
Special Equipment
3 (20-inch) squares of cheesecloth

Steps:

Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours.
Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot. Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)

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