Fresh Tomato Juice

Recipe from Michele Anna Jordan

Adapted by Florence Fabricant

Published August 8, 1995

Total Time
About 1 hour, plus refrigeration
Rating
4(11)
Comments
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—Florence Fabricant

Featured in: In Supermarkets, a New Kind of Tomato Surprise

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Ingredients

Yield:6 cups

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

35 grams carbs; 154 calories; 1 gram polyunsaturated fat; 1 gram fat; 8 grams fiber; 1498 milligrams sodium; 6 grams protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Season with a teaspoon of salt, or to taste, and up to ½ teaspoon of sugar. Refrigerate. Use within a few days.

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4 out of 5
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Step one of the Bloody Mary's I will be making g.

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Credits

Adapted from "The Good Cook's Book of Tomatoes" by Michele Anna Jordan

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