in Drink Recipes

tomato juice

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Ingredients for 1 servings:

  • 20 large beefsteak tomatoes
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roughly dice the tomatoes, skin on. Place them in a large pot, add a little salt, and bring to a boil. Simmer the tomatoes on low heat for about 1 hour. Then strain everything through a fine sieve. Season the collected liquid with salt and pepper to taste and bring back to a boil. Pour the boiling juice up to the brim into previously rinsed glass bottles and immediately seal them. The juice will easily keep for over a year. For about 20 tomatoes, I get about 1.5 liters of juice. This is ideal for tomatoes that are already too soft and usually don’t get eaten.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Janhagel

Plum cake like mom's