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Tomato Juice

Ohiorganic | Aug 30, 2003 06:22 PM

I got too many tomatoes for the umpteenth time this summer so I am making my third batch of tomato juice (I have 22 quarts and 1 1/2 gallon made).

Today I will make orange tomato juice using persimmon and Dr Wyche's yellow tomatoes, both old heirloom orange beefsteak 'maters. the other two batches were a blend of reds, pinks, yellows and oranges.

I use a Victorio strainer to remove the skin/seeds and than simmer in a big pot (3 gallon)) for about an hour before seasoning with:
salt
worcester sauce
balsemic vinegar
garlic powder

Home made tomato juice makes winter better

Anyone else making their own? What's your favorite tomato to juice?

Lucy

Link: http://www.angelfire.com/oh2/boulderb...

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