Homemade Tomato Juice

I love tomato and pepper based juices. This juice is a dynamo combination of savory and hot. It’s low in natural sugars and high in flavor and nutrients, and even contains metabolic benefits from the chilies. Tomatoes contain beta-carotene, vitamin A, vitamin C and other nutrients. It lowers the blood pressure and boost immune function. Try a spicy and hot tomato drink.

Prep Time: 5 mins | Cook Time: 20 minutes

Cuisine:Indian 

Ingredients	Quantity
Tomatoes	5 no’s
Small red capsicum	1 (de-seeded)
Chopped celery	2 tbsp.
Onion	1 no
Lemon	2 tbsp.
Salt	to taste
Black pepper	¼ tsp.
Sugar	1tbsp

 Method

1. Wash tomatoes. Core and chop the tomatoes roughly. Place in a medium saucepan with as much of juice as you can get off the cutting board, and the rest of the ingredients.

2. Add the chopped tomatoes to the pot. Lower the heat, and simmer the tomatoes for some time, depending on the finished consistency you want. A longer cooking time will yield a slightly thicker juice.

3. Remove the cooked tomato mixture from the heat and let it cool for at least 10 to 15 minutes. Pass the tomato mixture through a sieve or food mill to remove all tomato solids, the onion, and the celery.

After everything is done, add lemon juice and serve(Note: Lemon juice to be added when the juice is warm)

Notes

If you prefer to work with peeled tomatoes, blanche the tomatoes in boiling water for a minute or two until the skin splits, let them cool, and remove the skins.


Linking to
Cooking with red @ Merry Tummy