When it’s Father’s Day and the dad of the house requests a Bloody Mary with brunch and you’re in your pj’s with no intention of removing them anytime soon and there’s zero tomato juice in the house…
You view it as a challenge and a chance to use up those farm stand tomatoes that are almost too ripe for their own good and make Homemade Tomato Juice, in this case if you are limited by only 2 lbs. of tomatoes, call it Homemade Vegetable Juice and add some other ingredients.
Phew….those were two of the longest run on sentences I’ve let roll in quite some time.
Here’s the process in pictures. Pretty basic concept. For a very delicious, completely healthy, not salt laden, frugal recipe that we loved….follow the pictures below.
I believe that sentence is technically grammatically correct….sans the “….”
Place chopped veggies in a non-reactive pot (not aluminum). Simmer for 45 minutes.
When veggies cook down and become very soupy, remove from heat and remove thyme sprigs (because while we love lemony thyme…your blender does not), then ladle into the blender.
Purée the tomato mixture, working in batches, depending on the volume.
Press purée mixture through a fine to medium mesh sieve (or food mill), discarding solid pulp, reserving juice.
If you love veggies like me you’ll be tempted to turn the pulp into something… just let it go (unless you have pulp eating pets you’d like to feed it to). You’ve already extracted all the goodness….and created Homemade Fresh Tomato Juice. Chill juice, then adjust seasoning to taste.
The volume of tomatoes and veggies I used yielded 2 1/2 cups of juice. In the future I will double or triple the recipe below. Two to three times the volume with minimal extra work = Winning.
- 2 lbs. very ripe tomatoes, cored and chopped
- 2 celery stalks, chopped
- ¼ cup onion, chopped
- ½ cup carrots, chopped
- 4 sprigs fresh lemony thyme
- 1 Tbl. Worcestershire sauce
- 1 tsp. sriracha or Tabasco hot sauce or to taste
- 1 tsp. honey or agave nectar
- ½ tsp. cumin
- ½ tsp. sea salt
- ½ tsp. freshly cracked pepper
- Combine all ingredients in a non-reactive pot. Simmer over low, uncovered, for about 45 minutes until mixture becomes very soupy. Stir occasionally to help break up the pieces.
- Ladle mixture into a blender and purée, working in batches if making a large volume. Once blended, force through a sieve or use a food mill to extract all the pulp. Discard pulp and chill juice completely. Once cooled adjust seasoning to taste.
- Store in the refrigerator for up to 7 days.
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