Generally I’m a reluctant tomato juice drinker, opting for it only when served fortified and with a celery stalk. This tomato juice recipe may make a sober tomato juice drinker out of me. It’s rich with a roasted tomato and salty celery flavor. Wow, if it taste this great straight imagine what a shot of vodka, pickled okra and a dash of Worcestershire will do for it.
Today’s recipe comes from the lovely Elise Bauer at Simply Recipes. I made only slight alternations to Elise’ original recipe — I left out the Tabasco and used fresh green onions (white part only) from my local farmer’s market. I like my tomato juice to have some pulp so I used the 3 mm disk (for thick vegetable soups) on my new Rosle food mill.
The recipe makes about 1 quart and, according to Elise, will last in the refrigerator for about a week. You can also freeze your juice. I sterilized Ball freezer jars by running them through the dishwasher then poured in the warm tomato juice and sealed. This summer, while fresh tomatoes are plentiful, I plan on making and freezing more juice so I can be fully stocked for a year’s worth of brunches and Bloody Mary bars.
- 3 pounds very ripe garden tomatoes, cored, roughly chopped
- 1 1/4 cups chopped celery with leaves
- 1/3 cup chopped onion
- 2 Tbsp sugar (to taste)
- 1 teaspoon salt
- Pinch black pepper
- A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
- Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
- Force mixture through a sieve, chinoise, or food mill. Cool completely. Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.