Ingredients
-
8
-
1 1/2
-
1
-
3
-
1
-
3
-
3
-
2
-
1
-
1
-
1
-
1/8
-
1/8
-
1
-
Directions
Flavorful Tomato Juice, From Light & Tasty magazine To reduce sodium, cut back or eliminate the salt Time doesn’t include cooling or chilling times , Well worth the effort Made for holiday tag excellent flavor and a super way to use up excess maters , Had some home grown tomatoes from a friend of mine so this recipe was a pleasure to make! And, of course, a few changes had to be made, like using ALMOST a half of a jalapeno pepper (rather than a whole one!) & the very smallest dash of hot pepper sauce (If you blinked, you missed it!), & that all worked well enough for us, ’cause what I made was A GREAT TASTING TOMATO JUICE, far superior to the canned stuff! A keeper, for sure! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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Steps
|
1
Done
|
Combine All Ingredients in a Large Saucepan and Bring to a Boil. Reduce Heat and Simmer, Uncovered, Until Tomatoes Are Tender, About 30 Minutes. Cool to Room Temperature. |
|
2
Done
|
When Cool, Transfer Tomato Mixture to a Blender and Process Until Smooth. Return to Saucepan and Bring to a Boil. Reduce Heat and Simmer, Uncovered, Until Reduced to 3 Cups, About 12-18 Minutes. Cool. |
|
3
Done
|
Transfer Juice Mixture to a Pitcher. Cover and Refrigerate Until Chilled. Serve Chilled; Store Leftovers in Refrigerator. |
|
4
Done
|
Note: Be Sure to Wear Gloves When Handling Hot Peppers--and Don't Rub Your Eyes or Nose! |
