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I've heard stories about the blight that has many left without tomatoes, but here in Sugarcreek we have a bumper crop of them. We've used them in salads and salsa as well added them to very meal imaginable. In addition our CSA members and friends have been gifted with bags of them.
We decided to get creative and make healthy a tomato juice, which by the way is full of vitamins and minerals. It also makes a great mix for a Bloody Mary. It’s fairly easy to make, but it can get a little messy. I would cover the area with newspaper before beginning to keep your table and counter tops from getting stained.
Gather together the following ingredients and have fun.
12-15 medium size tomatoes
3 sprigs of parsley
2 celery stalks with leaves
1/2 cup of water
2-3 tablespoons sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
Wash 12-15 medium size well ripened garden tomatoes. You can use ones that have slight blemishes, but if they show signs of decay I would not use them. Cut away any blemishes and the stems. Quarter the tomatoes and leave the skins on. This will enable to you to capture the majority of the vitamins and minerals in the skin. Place them in a quart size sauce pan.
Slice the onion and add it to the pot with the celery, basil, oregano, parsley and water. Bring the mixture to the point of simmering and slightly crush the tomatoes. Reduce heat to low and cover. Simmer for at least one 1/2 hour. Remove from heat and let the juice steep for 5 minutes and then remove the cover allowing the mixture to cool for an additinal 5-10 minutes. Carefully pour the mixture through a strainer and into a quart size container. You can reserve the pulp for recipes that call for stewed tomatoes or tomato pulp.
Once the juice has cooled slightly mix in sugar and paprika. Chill juice covered in the refrigerator at least one hour before serving. Prior to serving stir well as the pulp may settle. Garnish with lemon or lime for a zestier juice.
