TOMATO JUICE

Ingredients:

• 1.1 pound tomatoes use more or less if wanted

Instructions:

1. Wash the tomatoes well and pat them dry. Depending on which method you plan to use, you may want to remove the tomato core, too.

Tomato Juicer Recipe

1. This method is the simplest of them all and requires no manual squeezing.Chop the tomatoes, so they fit through the chute of your juicer.
2. Slowly feed them into the juicer – voila! The juicer will automatically remove the skin and seeds from the juice.

Tomato Juice in a Blender

1. Chop the tomatoes into rough pieces.
2. Blend until the mixture is juice-like and smooth – this may take a couple of minutes to properly break down.
3. Place a large nut milk bag or layers of cheesecloth inside a large bowl (alternatively, use a sieve) and pour the tomato mixture from the blender into it. Lift the bag/cheesecloth up and allow it to drain naturally. Then, using your hands, squeeze the leftover pulp to remove as much juice as possible.

Tomato juicer with a grater

1. Grate or chop the tomato as finely as possible into a large bowl, then transfer than mixture to a nut milk bag (or cheesecloth layers) and squeeze, squeeze, squeeze.

BONUS The Heated Method

1. Chop your tomatoes and add them to a large pan on the stovetop over medium heat with a splash of water. Simmer for 20-30 minutes. Continuously stirring to soften the tomatoes.
2. Press the softened tomatoes through a sieve or food mill to extract the juice and leave behind the skin and seeds.
3. Return the extracted juice to the stovetop and heat over medium heat until just before boiling (around 185-195ºF/85-90ºC – don’t boil it!).You can then can the juice or allow it to cool slightly before transferring to the refrigerator or freezer.

How to Store?

1. Store: once prepared, fresh tomato juice can be stored in an airtight container in the refrigerator for 2-3 days.Freeze: transfer the tomato juice to a freezer-safe container or bags, leaving 1-inch headspace (for expansion), then freeze for up to 1 year.For small servings, you could add little portioned amounts to silicone ice-cube trays and freeze until solid. Then transfer to a freezer-safe bag/container. Then simply pop out as many cubes as needed each time.

Notes

1. Choose the best tomatoes: the key to the best tomato juice is the flavor of the tomatoes that you use – so make sure to pick juicy, ripe, preferably in-season tomatoes! Avoid overripe tomatoes, those which have cracks, wrinkles, etc. I recommend going for larger tomatoes which generally contain more juice, though cherry tomatoes work too!
2. Using a food mill: aside from the above methods, you can also use a food mill to extract the juice – though it may work best with softened (simmered) tomatoes. This is a method I haven’t tried, so you’ll have to let me know.
3. Add lemon juice: lemon juice will work as a natural preservative. It can also help certain fresh produce to maintain their color for long-term canning.
4. Adding salt: one of the best things about homemade tomato juice is controlling the sodium levels, so feel free to adjust it to personal preference.
5. Why use the heated method? Heating them the first time will help to soften the tomatoes to extract as much juice as possible. The second heating will pasteurize the juice – it can also positively affect the juice’s viscosity/texture and shelf life. More so, the flavor will change and become more concentrated. I recommend trying both methods to find your preferred version. While heating the tomatoes will reduce Vitamin C levels somewhat, the lycopene will become more easily absorbable.

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