- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 2 1/2 quarts
INGREDIENTS
- 5 pounds fresh very ripe garden tomatoes (we recommend including some small, sweet varieties such as cherry or orange sun glow tomatoes along with the larger varieties)
- 1 ½ cups celery with leaves, roughly cut up
- 2 cups chopped onion
- 1 cup Italian flat leaf parsley including stems
- 1 orange bell pepper cut into chunks
- ½ cup carrot roughly cut
- 1 cup fresh baby spinach
- 2 teaspoons kosher salt
- ¼ teaspoon sriracha
- 1 cup vegetable broth
- 3 tablespoons fresh mint
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 small knob fresh ginger peeled (about one inch)
- 1 small beet peeled and roughly cut (about ½ cup)
- ¼ cup sugar
INSTRUCTIONS
- Core and remove stems
from the tomatoes and cut into quarters.
- Place all ingredients into a large pot, cover and bring to a boil and cook on a low boil for ten minutes.
- Remove cover and push everything down to submerge and set to a medium simmer.
- Simmer for 25 minutes uncovered, then remove from the heat and cool slightly.
- Using a food mill, press everything through the mill. Pour remaining liquid in with milled vegetables.
- Pour the mixture through a fine mesh strainer or sieve
placed over a large enough bowl to collect the juice.
- Refrigerate the juice until chilled – then serve!
- This tomato juice will stay fresh refrigerated for up to a week. Leftovers may be frozen in zipper seal bag
Source : allrecipes.Com
