Description
Spicy tomato juice, great for soups and beverages.
Ingredients
- 3 pounds Vintage Ripes Tomatoes, Roughly Chopped
- 4 stalks Celery (including Leaves, Roughly Chopped)
- ½ whole Medium Sized Sweet Vidalia Onion, Roughly Chopped
- 6 cloves Garlic, Peeled
- 3 Tablespoons Natural Cane Sugar
- 2 teaspoons Kosher Salt
- 2 teaspoons Kosher Salt
- ½ teaspoons Freshly Cracked Pepper
- 2 teaspoons Sriracha Sauce
Preparation
Combine all ingredients in a large, heavy-bottomed high-walled soup or stockpot. Place over medium-high heat and allow the mixture to come to a boil, stirring often. When the mixture boils, reduce heat to medium-low and simmer for 30 minutes, stirring often. Break up the tomatoes with the back of the spoon. After the mixture has simmered for 30 minutes, remove pot from stove and cool for 5-10 minutes.
Place a sieve or strainer over a large heat-proof bowl. (Tip: Line the sieve with cheesecloth for thinner tomato juice.) Using a ladle, transfer the contents of the stockpot to the sieve, pressing on the solids gently to get as much juice from them as possible. Once all the liquid and solids from the stockpot have been transferred to the sieve, allow the juice to drain into the bowl for 20 minutes, pressing down on the solids frequently with the back of a spoon.
Once the juice has drained into the bowl, remove the sieve and allow the juice to come to room temperature. When the juice has cooled, transfer to sterilized glass jars with sealable lids and store in the fridge.
The tomato juice will keep in the fridge for up to 1 week. Recipe yields 1 quart.
Recipe created by Jaclyn Fishman, the blogger behind Food + Words.
