Remember last week when I shared my Slow Cooker Marinara Sauce, and I told you not to get rid of the juice from the crushed tomatoes? That’s because your going to use it here, for this Simple Tomato Juice!
Okay, I really did mean to put this recipe up the day after I posted the marinara sauce, and it didn’t happen. I hope you haven’t been waiting! I think it’s a great way to make use of the wonderful, sweet juice from the tomatoes you crushed for the sauce. If you didn’t make the sauce and don’t want to make sauce, and you have a juicer, you can easily juice the tomatoes with it. I love tomato juice, and vegetable juice, and have since I was young. The only thing I don’t like now that I’m older is how much salt is in it. I add seasoning to my tomato juice because I just don’t think it’s good without them, however it’s still much lower sodium than store bought juice. The liquid from the tomatoes is reduced on the stove to thicken, and then seasoned to taste. Don’t taste the juice while it’s hot or even warm, the flavor will be different than with ice cold juice. Instead, test the flavor by putting a small amount in a glass with one ice cube, and let it get cold, taste and adjust the seasoning in the remaining simmering juice. Start with just a tiny amount of each seasoning, less is more with this recipe. Since this is fresh juice, it will separate, so stir well before serving.
- about 2 cups reserved juice, or fresh squeezed
- small pinch each:
- garlic powder
- onion powder
- celery salt
- white pepper
- Pour juice into a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add seasonings, stir well. Taste a small, chilled amount and adjust seasonings to taste. Allow to cool and refrigerate for up to one week, or freeze for 3 months. Stir well before serving.