Best Homemade Tomato Juice From Paste Recipes
HOMEMADE TOMATO PASTE
When you've got an end-of-summer abundance of ripe tomatoes, here's a way to preserve them that will impart a deep tomato flavor to your dishes all through the cooler months. Just a tablespoon of this homemade tomato paste will add the taste of summer to pastas, soups, stews and more. We tested a number of different methods - stovetop, oven and slow cooker. While all worked, we found the stovetop version to be the easiest, quickest and most flavorful. If you've really got a lot of tomatoes, feel free to double or even triple this recipe.
Provided by Food Network Kitchen
Time 3h30m
Yield 1 to 1 1/4 cups
Number Of Ingredients 3
Steps:
- Stir to combine the tomatoes with the olive oil and salt in a large Dutch oven. Cover and cook over medium heat until the tomatoes give up their juices and the skins start to peel off, about 10 minutes.
- Let cool for a few minutes, then pass the tomatoes and their juices through a food mill fitted with the finest disk into a bowl. (If you don't have a food mill, you can press through a sieve.) Transfer the puree to the Dutch oven. Bring to a rapid simmer over medium-high heat and cook, stirring occasionally, until beginning to thicken and is reduced by about half, about 1 hour. Lower the heat so the puree is barely bubbling and continue to cook, stirring every 10 minutes or so, until very thick, 30 minutes to 1 hour more, depending on how juicy your tomatoes were. Once the puree is quite thick, keep an eye on it and cook, stirring frequently, until brick red and completely dried out (but not burnt), 10 to 15 minutes more. Let cool completely.
- Transfer to a nonreactive jar and cover with a thin film of olive oil to prevent a crust from forming. Cover and store in the refrigerator for up to 3 weeks. For longer storage, transfer to ice cube trays and freeze. Once frozen, remove and transfer the cubes to an airtight container and freeze for up to 3 months.
HOMEMADE TOMATO JUICE FROM PASTE
I found this recipe in the Heloise coloum in out newspaper. I haven't tried it yet, just saving it here.
Provided by Carly
Categories Low Protein
Time 3m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Blend in blender until smooth and creamy.
- Add salt and pepper to taste.
Nutrition Facts : Calories 70.3, Fat 0.4, SaturatedFat 0.1, Sodium 681.9, Carbohydrate 16.2, Fiber 3.9, Sugar 10.4, Protein 3.7
HOMEMADE TOMATO JUICE COCKTAIL
Delicious tomato juice for a fraction of the cost of store-purchased. Adjust lemon, salt, and sugar to taste. Almost 7 cups of juice for about $1.00! I prefer the natural tomato paste.
Provided by MTARARAT
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.2 g, Sodium 617.4 mg, Sugar 7.7 g
TOMATO JUICE MADE FROM TOMATO PASTE
Really Good, and so much cheaper then buying canned tomato juice
Provided by Gail Herbest @Gaillee
Categories Non-Alcoholic Drinks
Number Of Ingredients 2
Steps:
- empty the tomato paste into a large juice pitcher, add four cans of tap water and mix really well. You can add salt to taste, or a dash of hot sauce or Worcestershire sauce if desired to spice it up,\ Chill and enjoy
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