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How to Make Tomato Juice—Simply

Tomato juiceTo make the most nutritious tomato juice the easy way, do this: wash your tomatoes, cut out the cores and bruised or bad spots, and place the whole tomatoes in a blender—no peeling required. Blend until smooth and drink. Freeze what you don’t drink now for later use.

Most recipes for tomato juice ask you to scald and peel the tomatoes, then cook them and run them through a colander; that method leaves many of the tomatoes most important nutrients behind.

Tomatoes are rich in nutrients: they are an excellent source of vitamin C and A (and also heart healthy potassium, folic acid, and vitamin B6 to name a few); they also contain alpha- and beta-carotene and the carotenoids lutein, zeaxanthin, and lycopene. Lycopene is an antioxidant that protects cells, cholesterol, and DNA from oxygen damage.

Tomato skins—which are tossed away in old-fashioned tomato juice recipes—have the tomato’s richest concentration of lycopene and dietary fiber. Skins also contain flavonoid phytonutrients—which are effective in warding off allergies, inflammation, ulcers, and viruses.

Tomato-Vegetable Juice Recipe: No Cooking

To spice up your fresh blended tomato juice, add the following to the blender or food processor: one rib of celery with leaves (cut or diced), one carrot cut into pieces, and one small onion quartered, a couple of fresh basil leaves, and salt and freshly ground pepper to taste.

 

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16 Comments

  1. Fresh tomatoes put through a blender are so rank and bitter I cannot possibly see how anybody can say they taste nice. I love fresh home grown tomatoes but raw blended juice has no resemblance whatever to a tomato. There must be something the blender does in pulverising the tomatoes that destroys the cell structure. Pressed fresh toamto juice, however, is great tasting.

  2. I am quite new to organic gardening and healthy harvesting practices, as a cancer survivor and newly re-mobilized from crippling arthritis. We grew basics in pots as we rent and the ground is all loaded with pesticides and chemicals. We have had great success this summer with tomatoes, kale, chard & beets, although I am now battling fungal problems with my beets (and Rhody & Azaea shrubs), and something is eating my kale leaves.

    • If your kale leaves have irregular holes, caterpillars could be at work; pick them off and drop them into soapy water. If the holes are large, it could be snails or slugs–again pick them off and destroy them. An reliable fungus inhibitor is baking soda–which is non-toxic. Mix a tablespoon of baking soda, 2.5 tablespoons of vegetable oil, and a teaspoon of liquid soap (not detergent) in a gallon of water–transfer to a spray bottle and spray both sides of all leaves.

    • Nutritionists note that cooking a tomato for two minutes can decrease its vitamin C content by 10 percent. On the other hand, lycopene, the pigment that gives a tomato its color and which is thought to offer protection against certain types of cancer — especially prostate cancer — and heart disease, is released from the tomato fruit cell walls when the tomato is cooked and allows the lycopene to be more easily absorbed by the human body.

      • I suspect that processing tomatoes in a real blender (like a Vitamix, on high) would do a number on fruit cell walls. I’ll try when I get some real tomatoes from my garden.

  3. I tried this today and loved it! I made three batches for the freezer and kept some in the fridge. I can’t believe how easy to make and how tasty the juice is! I have one question. I did not see a suggestion of how many tomatoes to use when adding the celery, carrot, onion, etc.?
    I want to thank you for this recipe. I was very excited to find it and more excited when tasting the juice!

    • The celery, carrot, onion, etc are added for additional flavor (and nutrients); this is a matter of taste. You can experiment with flavor. If you want undiluted tomato flavor, you don’t need to add any other vegetables.

  4. Love the taste of this when I add the additional vegetables, basil, and salt and pepper, especially after chilling it. The thick texture might be a putoff to those expecting “tomato juice”, I like to think of it instead as a “veggie smoothie”!

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