Move over V8! We love this easy-to-make fresh tomato juice better than bottled vegetable juices. This is yet another great recipe where you can use some of your tomatoes from your garden, CSA, or farmers’ market. It is a delicious, nutrient-rich vegetable/fruit drink (yes, tomatoes are considered a fruit). It can be served alone as a mocktail or used as a base for a Bloody Mary cocktail at breakfast/brunch.
Serves 8, about 4 cups
Inspired by Elise Bauer at Simply Recipes
Ingredients:
- 3 pounds of vine-ripened tomatoes, cored and chopped into 1/2-inch cubes
- 1 1/4 cups chopped celery with leaves
- 1 large carrot, peeled and chopped into 1/4-inch pieces
- 1/3 cup chopped Vidalia onion
- 2/3 cup filtered water
- 2 tbsp sugar
- 1 tsp sea salt
- 1/4 coarse black pepper
- 6-8 drops of Tabasco sauce
- 1/8 cup Worcestershire sauce
Instructions:
- Put all ingredients into a large, non-reactive 4-quart pot (use stainless steel, not aluminum). Bring the tomatoes, vegetables, water, and seasonings to a simmer and cook uncovered until downright soupy, 25 – 30 minutes.
- Using a strainer or food mill, force the mixture through the sieve. Cool completely.
- Pour into a glass container with a lid and refrigerate until ready to use. It will last about one week in the refrigerator.
Pro tip: Freeze the leftover strained vegetable bits and use them to flavor a future vegetable soup broth.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
