Homemade Tomato Juice
Homemade Tomato Juice could be just the gluten free and dairy free recipe you've been looking for. For $3.45 per serving, you get a beverage that serves 5. One portion of this dish contains roughly 7g of protein, 1g of fat, and a total of 175 calories. 212 people found this recipe to be yummy and satisfying. This recipe from A Family Feast requires baby spinach, sugar, fresh ginger, and celery. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 97%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Homemade Tomato Juice, Homemade V-8 Juice, and Homemade Cranberry Juice.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1 cup fresh baby spinach
1 small beet peeled and roughly cut (about ½ cup)
½ cup carrot roughly cut
1 ½ cups celery with leaves, roughly cut up
1 cup Italian flat leaf parsley including stems
3 tablespoons fresh mint
1 tablespoon fresh thyme
1 small knob fresh ginger peeled (about one inch)
2 teaspoons kosher salt
2 cups chopped onion
1 orange bell pepper cut into chunks
5 pounds fresh very ripe garden tomatoes (we recommend including some small, sweet varieties such as cherry or orange sun glow tomatoes along with the larger varieties)
¼ teaspoon sriracha
¼ cup sugar
1 cup vegetable broth
1 tablespoon Worcestershire sauce
Equipment:
pot
sieve
bowl
Cooking instruction summary:
Core and remove stems from the tomatoes and cut into quarters.Place all ingredients into a large pot, cover and bring to a boil and cook on a low boil for ten minutes.Remove cover and push everything down to submerge and set to a medium simmer.Simmer for 25 minutes uncovered, then remove from the heat and cool slightly.Using a food mill (see here or here), press everything through the mill. Pour remaining liquid in with milled vegetables.Pour the mixture through a fine mesh strainer or sieve placed over a large enough bowl to collect the juice.Refrigerate the juice until chilled then serve!This tomato juice will stay fresh refrigerated for up to a week. Leftovers may be frozen in zipper seal bags.
Step by step:
1. Core and remove stems from the tomatoes and cut into quarters.
2. Place all ingredients into a large pot, cover and bring to a boil and cook on a low boil for ten minutes.
3. Remove cover and push everything down to submerge and set to a medium simmer.Simmer for 25 minutes uncovered, then remove from the heat and cool slightly.Using a food mill (see here or here), press everything through the mill.
4. Pour remaining liquid in with milled vegetables.
5. Pour the mixture through a fine mesh strainer or sieve placed over a large enough bowl to collect the juice.Refrigerate the juice until chilled then serve!This tomato juice will stay fresh refrigerated for up to a week. Leftovers may be frozen in zipper seal bags.
Nutrition Information:
covered percent of daily need
