This homemade Tomato Juice is a bright and delicious drink that's just right for cooling off in the summer or spicing up your breakfast or lunch. It's more than just tasty—it's also good for you, helping your body clean out all those unwanted toxins.
Begin by thoroughly washing your tomatoes. You can chop them into large pieces for ease of juicing. Some prefer to remove seeds and the core, but keeping them can maximize the juice yield and nutrient content.
Transfer the roughly chopped tomatoes into a wide non-reactive pot in medium heat, and add chopped celery, olive oil, and water. The addition of olive oil helps to absorb the nutrients from the vegetables, enhances flavor, and boosts antioxidants.
Cook the vegetables for around 30 to 35 minutes until they become mushy and the mixture achieves a soupy consistency. Remember to stir occasionally to prevent sticking or burning at the bottom of the pot.
Remove the mix from the heat and strain it with a fine mesh strainer to collect the juice. You might need to do this in batches to ensure you extract all the juice. Use a spoon to press firmly and squeeze out as much juice as possible.
Now, pour the extracted Tomato Juice into a pan on medium heat and season it with garlic, onion, black pepper, brown sugar, and salt. Remember, these are just suggestions. Feel free to customize them according to your taste preferences.
Heat the Tomato Juice until it just starts to bubble, then quickly take it off the stove. It's important not to let it boil too much. And there you have it—your tasty and nutritious drink is all set for you to savor and enjoy!
Serving
Enjoy this Tomato Juice once it's cooled down, as a refreshing drink by itself or with your breakfast or lunch. For more pairing ideas, check out our 'How to Use' section below.
Notes
Here are some helpful tips for your Tomato Juice:
Use a non-reactive pot: Opt for a wide non-reactive pot like stainless steel or enamel-coated to avoid any metallic flavors affecting the juice.
Adjust heat: Maintain a gentle simmer instead of a rolling boil to prevent excessive evaporation and maintain the desired consistency.
Serve chilled: Tomato Juice tastes best when served chilled. Consider chilling it in the refrigerator for a few hours before serving or adding ice cubes to individual glasses for an extra refreshing touch.
Utilize the leftover pulp: Instead of throwing away the pulp after straining the Tomato Juice, repurpose it in other recipes to minimize waste. Puree the pulp and add it to sauces, soups, or stews, or use it as a base for homemade tomato paste. This adds texture and flavor, enhancing your dishes.