Homemade Tomato Juice

Homemade Tomato Juice could be just the gluten free and dairy free recipe you've been looking for. For $3.45 per serving, you get a beverage that serves 5. One portion of this dish contains roughly 7g of protein, 1g of fat, and a total of 175 calories. 212 people found this recipe to be yummy and satisfying. This recipe from A Family Feast requires baby spinach, sugar, fresh ginger, and celery. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 97%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Homemade Tomato Juice, Homemade V-8 Juice, and Homemade Cranberry Juice.

Servings: 5

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 cup fresh baby spinach

1 small beet peeled and roughly cut (about ½ cup)

½ cup carrot roughly cut

1 ½ cups celery with leaves, roughly cut up

1 cup Italian flat leaf parsley including stems

3 tablespoons fresh mint

1 tablespoon fresh thyme

1 small knob fresh ginger peeled (about one inch)

2 teaspoons kosher salt

2 cups chopped onion

1 orange bell pepper cut into chunks

5 pounds fresh very ripe garden tomatoes (we recommend including some small, sweet varieties such as cherry or orange sun glow tomatoes along with the larger varieties)

¼ teaspoon sriracha

¼ cup sugar

1 cup vegetable broth

1 tablespoon Worcestershire sauce

Equipment:

pot

sieve

bowl

Cooking instruction summary:

Core and remove stems from the tomatoes and cut into quarters.Place all ingredients into a large pot, cover and bring to a boil and cook on a low boil for ten minutes.Remove cover and push everything down to submerge and set to a medium simmer.Simmer for 25 minutes uncovered, then remove from the heat and cool slightly.Using a food mill (see here or here), press everything through the mill. Pour remaining liquid in with milled vegetables.Pour the mixture through a fine mesh strainer or sieve placed over a large enough bowl to collect the juice.Refrigerate the juice until chilled then serve!This tomato juice will stay fresh refrigerated for up to a week. Leftovers may be frozen in zipper seal bags.

 

Step by step:


1. Core and remove stems from the tomatoes and cut into quarters.

2. Place all ingredients into a large pot, cover and bring to a boil and cook on a low boil for ten minutes.

3. Remove cover and push everything down to submerge and set to a medium simmer.Simmer for 25 minutes uncovered, then remove from the heat and cool slightly.Using a food mill (see here or here), press everything through the mill.

4. Pour remaining liquid in with milled vegetables.

5. Pour the mixture through a fine mesh strainer or sieve placed over a large enough bowl to collect the juice.Refrigerate the juice until chilled then serve!This tomato juice will stay fresh refrigerated for up to a week. Leftovers may be frozen in zipper seal bags.


Nutrition Information:

Quickview
174k Calories
7g Protein
1g Total Fat
38g Carbs
62% Health Score
Limit These
Calories
174k
9%

Fat
1g
2%

  Saturated Fat
0.2g
1%

Carbohydrates
38g
13%

  Sugar
16g
19%

Cholesterol
0.0mg
0%

Sodium
1407mg
61%

Get Enough Of These
Protein
7g
15%

Vitamin A
11681IU
234%

Vitamin K
237µg
227%

Vitamin C
131mg
159%

Folate
217µg
54%

Potassium
1423mg
41%

Manganese
0.74mg
37%

Fiber
7g
31%

Vitamin B6
0.5mg
25%

Iron
4mg
23%

Copper
0.39mg
19%

Vitamin B1
0.29mg
19%

Phosphorus
189mg
19%

Vitamin B3
3mg
18%

Magnesium
69mg
17%

Vitamin B2
0.27mg
16%

Vitamin B5
1mg
12%

Calcium
97mg
10%

Zinc
1mg
8%

Vitamin E
0.78mg
5%

Selenium
2µg
4%

covered percent of daily need
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