Homemade Tomato Juice From Paste Recipes
HOMEMADE TOMATO JUICE
Make and share this Homemade Tomato Juice recipe from Food.com.
Provided by Fauve
Categories Beverages
Time 55m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients into Dutch oven, bring to a boil.
- Reduce heat.
- Cover and simmer 30 minutes.
- Remove from heat.
- Put vegetable mixture through a food mill or sieve.
- Stir in salt, paprika and sugar.
- Chill thoroughly.
- Serve over ice if desired.
HOMEMADE TOMATO JUICE FROM PASTE
I found this recipe in the Heloise coloum in out newspaper. I haven't tried it yet, just saving it here.
Provided by Carly
Categories Low Protein
Time 3m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Blend in blender until smooth and creamy.
- Add salt and pepper to taste.
Nutrition Facts : Calories 70.3, Fat 0.4, SaturatedFat 0.1, Sodium 681.9, Carbohydrate 16.2, Fiber 3.9, Sugar 10.4, Protein 3.7
HOMEMADE TOMATO JUICE COCKTAIL
Delicious tomato juice for a fraction of the cost of store-purchased. Adjust lemon, salt, and sugar to taste. Almost 7 cups of juice for about $1.00! I prefer the natural tomato paste.
Provided by MTARARAT
Categories Breakfast Drinks
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.2 g, Sodium 617.4 mg, Sugar 7.7 g
TOMATO PASTE
Just the thing for using up a bumper crop of tomatoes, this flavorful paste can be savored for months to come.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Number Of Ingredients 3
Steps:
- Boil tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp to pot with oil and salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in refrigerator up to 3 months.
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