How To Make Tomato Juice
Whether your garden is overflowing with tomatoes or you get a chance to buy a large amount or pick your own at an inexpensive price at a neighboring farm or produce stand for a cheap price, knowing how to make tomato juice is a way to make good use of this unexpected bounty.
- Check for bruised or mushy tomatoes and discard them. However, If there is only a small blemished or discolored part simply trim it off.
- Wash the tomatoes thoroughly.
- Cut twelve to fifteen medium tomatoes into quarters. Leave the skins on because most of the vitamins and minerals are in the skin.
- Put the tomatoes into a quart-sized pan.
- Add ingredients to your preference. Try some or all of the following: lemon or lime juice, onion, celery, parsley, basil, oregano and approximately a 1/2 cup of water.
- Bring to a simmer, slightly crushing the tomatoes to release more of the juice. Turn heat to low, cover, and simmer for half an hour.
- Stir and let sit for approximately ten minutes.
- After it has cooled, pour through a strainer into a quart container. The remaining pulp can be used for stewed tomatoes or in recipes.
- Add two or three tablespoons of sugar and perhaps a small amount of salt.
- Chill the juice for at least one hour. Just know that it can be kept in the refrigerator for five to seven days, if it isn't gone long before then!
Since tomato juice is full of so many minerals and vitamins, learning how to make tomato juice is a way to add an especially healthy drink to your diet.