Fresh Tomato Juice
- Total Time
- About 1 hour, plus refrigeration
- Rating
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Ingredients
- 5pounds very ripe tomatoes, cored and cut in eighths
- 1small red onion, quartered
- 4cloves garlic
- 2ribs celery, with leaves
- 1small bay leaf
- 1 or 2Serrano or other hot chilis
- 4sprigs Italian parsley
- 1teaspoon whole black peppercorns
- Kosher salt to taste
- Granulated sugar to taste
Nutritional analysis per serving (4 servings)
154 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 24 grams sugars; 6 grams protein; 1498 milligrams sodium
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
- 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.
- 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.
- Step 3
Season with a teaspoon of salt, or to taste, and up to ½ teaspoon of sugar. Refrigerate. Use within a few days.
Private Notes
Comments
Step one of the Bloody Mary's I will be making g.