Flavorful Tomato Juice

Submitted by Halcyon Eve

"From Light & Tasty magazine. To reduce sodium, cut back or eliminate the salt. Time doesn't include cooling or chilling times."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Yields: 3 cups
• Serves: 4

ingredients

• 8 medium tomatoes, seeded and chopped
• 1 1⁄2 cups water
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 3 tablespoons sugar
• 3 tablespoons lime juice
• 2 teaspoons celery seeds
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 teaspoon prepared horseradish
• 1⁄8 teaspoon dried basil
• 1⁄8 teaspoon dried parsley flakes or 3/8 teaspoon minced fresh parsley
• 1 dash hot pepper sauce

directions

1. Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until tomatoes are tender, about 30 minutes. Cool to room temperature.
2. When cool, transfer tomato mixture to a blender and process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 12-18 minutes. Cool.
3. Transfer juice mixture to a pitcher. Cover and refrigerate until chilled. Serve chilled; store leftovers in refrigerator.
4. Note: be sure to wear gloves when handling hot peppers--and don't rub your eyes or nose!

Reviews

[BakinBaby]

Well worth the effort. Made for holiday tag.... excellent flavor and a super way to use up excess maters.

 

[Sydney Mike]

Had some home grown tomatoes from a friend of mine so this recipe was a pleasure to make! And, of course, a few changes had to be made, like using ALMOST a half of a jalapeno pepper (rather than a whole one!) & the very smallest dash of hot pepper sauce (If you blinked, you missed it!), & that all worked well enough for us, 'cause what I made was A GREAT TASTING TOMATO JUICE, far superior to the canned stuff! A keeper, for sure! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]