Leena Watts
Tomato juice is a versatile drink that can be served chilled or hot, and can even be used as a soup base. It is easy to make at home and tastes better than store-bought options. Making tomato juice at home is a great way to use fresh tomatoes and avoid preservatives. You can also add your own healthy ingredients, such as carrots, to make it a part of your healthy eating routine.
| Characteristics | Values |
|---|---|
| Ingredients | Tomatoes, lemon juice/citric acid, salt, pepper, sugar, basil, oregano, healthy fats, cayenne pepper, oil |
| Tomato types | Ripe, red tomatoes, plum tomatoes, Roma, Beefsteak, heirloom tomatoes, grape or cherry tomatoes |
| Preparation methods | Blending, grating, juicing, straining, boiling |
| Storage | Can be stored in the refrigerator for 2-3 days, canned for 12-18 months, or frozen |
| Benefits | Rich in antioxidants, promotes skin health, easy to make, cost-effective, can be customised to taste |
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What You'll Learn
Using a juicer
Making tomato juice with a juicer is a simple process that can be done in multiple ways. Here is a step-by-step guide:
First, select ripe and juicy tomatoes, preferably in-season, for the best flavour. You can use any variety of ripe tomatoes, such as red tomatoes on the vine, plum tomatoes, Roma, Beefsteak, or heirloom tomatoes. If you prefer a sweeter flavour, you can use grape or cherry tomatoes. Wash the tomatoes thoroughly and pat them dry. You may also want to remove the tomato cores.
Next, chop the tomatoes into rough pieces that will fit through the chute of your juicer. Slowly feed the tomato pieces into the juicer. The juicer will automatically separate the juice from the skins and seeds, so there is no need for manual squeezing or straining.
If you have leftover tomato pulp, you can use it in various ways. For example, you can save the tomato skins to make vegetable stock or dry them in the oven at a low temperature for 2-3 hours and then grind them into a tomato powder that can be used as a seasoning. You can also fry the skins until crispy and use them as a garnish for dishes like pasta, pizza, or salads.
Depending on your preference, you can season your tomato juice with salt, onion salt, celery salt, pepper, basil, or oregano. You can also add lemon juice or citric acid to increase the acidity, especially if you plan on canning the juice.
Finally, transfer the tomato juice to a jar or bottle and store it in the refrigerator. Fresh tomato juice can last for 2-3 days in the refrigerator. If you plan on canning or freezing the juice, it can last for several months to a year or more.
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Blending
First, wash the tomatoes and pat them dry. Depending on the type of blender you are using, you may need to remove the tomato cores. Then, chop the tomatoes into rough pieces that will fit through the chute of your blender. If you are using a juicer, slowly feed the tomatoes into it, and the machine will automatically remove the skin and seeds from the juice. If you are using a food processor or blender, you will need to pass the blended mixture through a sieve to remove the skins and seeds.
If you are using a juicer, you can then proceed to cook the juice with salt, pepper, and any other desired spices. If you are using a food processor or blender, return the strained juice to a pan and place it over medium-high heat before adding your chosen seasonings. Add salt and pepper to taste, and consider including other spices such as paprika, onion powder, celery salt, cayenne, chilli powder, or hot sauce. Start with small amounts (about 1/4 teaspoon) and check and adjust the seasoning once the juice is ready.
Bring the juice to a boil to marry the flavours. After boiling for about 5 minutes, turn off the heat. At this point, you can choose to either refrigerate or freeze the juice, or you can proceed to can the juice for longer-term storage.
If you are canning the juice, you will need to increase its acidity by adding bottled lemon juice or citric acid. Most modern tomato varieties are not acidic enough on their own, and by adding bottled lemon juice, you can change the pH of the mixture to prevent the growth of harmful bacteria. For each quart of tomato juice, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid. You can add the acid directly to the jars before filling them with the juice.
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Grating
First, wash the tomatoes well and pat them dry. Depending on which method you plan to use, you may want to remove the tomato core, too. Chop the tomatoes so they fit through the chute of your grater. Slowly feed them into the grater. The grater will automatically remove the skin and seeds from the juice.
Then, blend until the mixture is juice-like and smooth – this may take a couple of minutes to properly break down. Pass the mixture through a sieve to remove the skins and seeds. Cook the juice with salt, pepper, and chosen spices. Boil as directed. If you want to can the tomato juice, you'll need to add bottled lemon juice (or citric acid) to increase its acidity.
There are a few ways to avoid wasting the leftover tomato pulp from grating tomatoes. First, the tomato skins can be saved to make vegetable stock. You can also allow the skins to dry out in the oven at the lowest temperature for 2-3 hours, in a dehydrator, or at room temperature. Then use a food processor to process them into flakes or a coffee/spice grinder to grind them into tomato powder. Use the powder as a seasoning over soups, stews, savory porridge, or popcorn.
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Storing
If you want to freeze your juice, you can use bags or containers. Pour the cooled juice into freezer-safe containers, leaving at least 1 inch of headspace to allow for expansion as it freezes. Label the containers, and store them in the freezer. The juice will keep well for up to a year. If you are freezing the juice in glass jars, use wide-mouth jars and leave 1 and a half inches of headspace. You can also create smaller servings by freezing the juice in ice cube trays. Once the cubes are frozen, transfer them to a freezer-safe plastic bag.
Canning is another option for storing your juice. To can your juice, fill your jars with hot tomato juice, leaving half an inch to one inch of airspace at the top below the lids. Process the cans according to the altitude where you live, then allow them to cool at room temperature for 24 hours. Transfer the properly sealed jars to a cool, dry, and dark place. Your juice will be good for up to two years.
If you don't want to freeze or can your juice, you can store it in the refrigerator. Make sure to use it within three days to a week.
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Seasoning
Firstly, it is important to note that fresh tomatoes are not very high in acidity, so if you plan on canning your juice, you must add some bottled lemon juice or citric acid. This is a necessary step to increase the acidity and prevent the growth of harmful bacteria. Add two tablespoons of bottled lemon juice or half a teaspoon of citric acid per quart of tomato juice. Alternatively, you can add one tablespoon of lemon juice or a quarter teaspoon of citric acid to pint jars.
Salt is a fundamental seasoning to add to your tomato juice. You can use any unrefined sea salt with a high mineral content. Add salt to taste; a small amount at a time, checking the flavour as you go. You can also experiment with different types of salts, such as celery salt or onion salt, to add interesting flavours to your juice.
Pepper is another seasoning that can enhance the flavour of your tomato juice. Add black pepper to taste, and feel free to experiment with different types of peppers, such as cayenne pepper, for a spicier kick.
In addition to salt and pepper, you can add various spices and herbs to your tomato juice. Some options include paprika, onion powder, celery salt, chilli powder, or hot sauce. Start with small amounts and adjust to your preference. You can also add sugar to balance the natural acidity of the tomatoes, adjusting the amount to suit your taste.
If you are making tomato juice from tomato paste, you can add healthy fats for better nutrient absorption. You can also use oil, which you should vigorously whisk or blend to emulsify and break up.
Lastly, don't forget that you can use the leftover tomato pulp and skins to create seasoning. Dry out the tomato skins in the oven at a low temperature, or at room temperature, and then use a food processor to turn them into flakes. Alternatively, grind them into a tomato powder, which you can use as a seasoning for soups, stews, or savoury porridge. You can also fry up the skins until crispy and sprinkle them over dishes like pasta, pizza, or salads.
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Frequently asked questions
You can make tomato juice with fresh tomatoes, or with tomato paste. If using fresh tomatoes, you will also need bottled lemon juice or citric acid if you plan on canning your juice. If you are using tomato paste, you will need sea salt and a healthy fat for better nutrient absorption.
Wash the tomatoes and pat them dry. You may also want to remove the tomato core. Chop the tomatoes into rough pieces and blend until the mixture is smooth. You can also use a juicer, grater, or food mill. If you want to can your juice, add bottled lemon juice or citric acid to increase its acidity.
Dissolve tomato paste in warm water. Add salt, cayenne pepper, and oil and stir or whisk vigorously to break up the fats in the oil. Add the remaining water and adjust the salt if necessary. Enjoy over ice or store in the refrigerator for up to a week.
