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Tomato Juice
Source: You Say Tomato
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Makes 6 cups
There's nothing like a glass of ice-cold, freshly made tomato juice, far better than anything you'd ever buy in a bottle or can. And it just takes a big batch of the most flavorful tomatoes available and a little effort. Use it for Bloody Marys or add a squeeze of lemon to each glass and serve with cucumber and tomato sandwiches for a late summer lunch. This can also be made with yellow tomatoes.
RECIPE INGREDIENTS
5 pounds ripe red tomatoes, cored and quartered
1 small red onion
1 stalk celery with leaves
sugar
Coarse salt and freshly ground black pepper
DIRECTIONS
Place the tomatoes, onion, and celery in a large pot set over medium heat. Cover and cook, stirring occasionally, until the tomatoes are soft, about 30 minutes. Let cool. Remove the onion and celery and discard.
Pass the tomatoes through a food mill fitted with the fine blade or a fine sieve. Discard the solids. Measure the juice and return it to the cleaned pot. For each 4 cups tomato juice, add 1 teaspoon sugar, 1 teaspoon salt, and pepper to taste. Stir the tomato juice over medium heat to dissolve the sugar and salt. As soon as they are dissolved, remove the juice from the heat and cool.
Taste and season with salt. Chill, and serve within 3 days.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 6 cups
Calories: 85
Sodium: 38mg
Fiber: 5g
Carbohydrates, Total: 19g
Protein: 3g
% Cal. from Fat: 11%
Fat. Total: 1g
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