Wash, sort and trim
firm, vine-ripened
tomatoes. Cut into
quarters or eighths and
put into a saucepan.
Simmer 5 to 10 minutes.
Press through a sieve.
Pack juice into airtight
freezer containers,
leaving 1/2 inch
headspace. Seal, label,
date and freeze. Use
frozen tomato juice
within 8 to 12 months
for best quality.
Tomato soos contains
vitamins A and C as well
as the antioxidant
Lycopene, making it a
healthy beverage. You
can make fresh tomato
juice from store-bought
tomatoes or from your
own garden tomatoes. In
fact, tomato juice is an
excellent use for an
abundance of garden
fresh tomatoes.
Instructions
Wash five pounds of ripe
red tomatoes and then
core and quarter them.
To "core" the tomato,
you will dig out the
stem, much like digging
out an eye of a potato.
Use a large
non-reactive pot
(enamel, glass, or
stainless steel so
it doesn’t react to
the acidity of the
tomatoes). Place the
tomatoes in the pot
along with one small
halved red onion and
one celery rib with
leaves for flavor.
Adding the onion and
celery is optional.
Cover and cook over
medium heat,
stirring often. Cook
for about 30 minutes
until tomatoes are
soft
Discard onion and
celery. Pass the
tomatoes through a
food mill, which is
a mechanical device
that forces the
tomatoes through a
sieve. Discard the
solids. Use the
smaller holed-insert
for your food mill.
Food mill shown at
left (click to
enlarge) is from
www.tajagroproducts.com,
costs about $22, and
can also be used to
make applesauce and
baby food.
Stir as you bring
the pot to a boil,
and then reduce the
heat to boil gently
for 5 minutes.
Cool, then chill. If
desired, you can
pour the juice
through a sieve to
filter out any thick
areas or seeds that
may have passed
through the food
mill. May be
refrigerated for up
to three days.
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