Beverages

**Mischka** · February 1, 2006

Post Tomato Beverage recipes here

**coronabarb** · February 2, 2006

Tomato Juice

Wash, core and quarter 5 pounds of ripe tomatoes.

Place in a large, nonreactive pot over medium heat. Add 1 small red onion, halved, and 1 celery rib with leaves. Cover and cook, stirring often, until tomatoes are soft, about 30 minutes. Cool; discard onion and celery.

Pass tomatoes through a food mill fitted with the fine sieve. Discard solids. Measure juice and return to cleaned pot.

For each 4 cups of tomato juice, season with 1 tsp. sugar, up to 1 tsp. salt and pepper to taste. Stir to dissolve over medium heat. Cool, then chill. Taste for salt. Serve within three days.

—You Say Tomato, by Joanne Weir (Broadway Books, 1998.)

TomatoDon · February 18, 2006

Here's one off the net that sounds good.

Title: Homemade V8 Juice
Categories:
Yield: 6 Quarts

15 lb Ripe tomatoes; chopped
2 c Celery; chopped
3 lg Onions; chopped
3 Cloves garlic;
Minced/mashed
1/4 c Sugar; or to taste
2 tb Salt
3/4 ts Pepper
2 ts Prepared horseradish
1/3 c Lemon juice
Worcestershire to taste

Over medium high heat bring the vegetables to a
boil and boil gently for about 20 minutes.

In a covered blender (food processor) and a
portion at a time process until smooth. Strain and
discard pulp.

Add seasonings and bring to just under boiling if
canning, or chill and freeze.

Yield about 6 quarts.

From: Hugs's Homehearth-Food List Kitchen Recipe

Don

landarc · August 2, 2006

Blondie Mary

Saw this recipe in the newspaper

12 medium golden tomatoes
3t white worcestershire sauce
3t green pepper sauce (Tabasco)
4t fine sea salt
2t lime juice
2t lemon juice
1 serrano or jalapeno
1.5t dill fresh chopped
12 oz vodka
lemon cucumber
pickled wax beans

Blanch tomatoes and skin them. Puree in a blender. You should have 7 to 8 cups.

Add wors. sauce, pepper sauce, lime and lemon juice, dill and chili and puree until smooth. strain and set aside.

Mix 1.5 ounces or so of vodka with 8-10 ounces of mix. Garnish with slice of lemon cuke and wax bean.

I see no real reason for adding the cucmber and bean, but, the rest of this recipe sounds pretty good as a base for all manner of odd colored drinks

**coronabarb** · August 7, 2006

Fresh Tomato Juice Cocktail

11 cups fresh tomatoes
3 cups chopped celery
3/4 cup chopped green bell pepper
2 bay leaves
3 tablespoons chopped onion
1 1/2 teaspoons salt
3 teaspoons Worcestershire sauce
1 1/2 teaspoons horseradish
3 dashes Tabasco sauce

Cook tomatoes, celery, green pepper, bay leaves and onion for 20 minutes; put through a sieve. Add remaining ingredients. Chill.

**coronabarb** · August 8, 2006

Mozzarella Martini with Fresh Tomato Consomme

3 - 4 pounds ripe tomatoes, plus 1/2 tomato, cut into 4 wedges
salt and freshly ground pepper
4 fresh mozzarella bocconcini, each 1 inch in diameter
4 cherry tomatoes
About 1-1/2 teaspoons basil-flavored olive oil (optional)
8 large fresh basil leaves, cut into very fine chiffonade

You will need enough tomato water to fill your martini glasses, so measure their capacity, probably something between 5 and 9 ounces.

Chill martini glasses in the freezer, or refrigerate an hour ahead of serving. (A freezer gives a heavy frost.) Peel, seed, and chop 3 to 4 pounds tomatoes. Season lightly with salt and pepper, place in a sieve suspended over a bowl and refrigerate for several hours. As the tomatoes release their juice, it will fall into the bowl, giving you an almost gin-clear liquid with lots of flavor. Season tomato water to taste with salt and pepper and refrigerate until very cold. Reserve tomato pulp for another use.

Halve or quarter the bocconcini if larger than 1 inch in diameter. Thread a tomato wedge, a bocconcini, and a cherry tomato onto each of 4 wooden skewers 4 to 5 inches long. Season with salt and pepper and drizzle with basil oil, if desired. Working quickly, divide tomato liquid among chilled martini glasses. Balance skewers on top of glasses, then sprinkle basil chiffonade over skewers. Serve immediately.

It is impossible to give a specific amount for the tomatoes because how much "water" a tomato releases depends on many factors, including the growing season and the variety.

Farmette · August 2, 2009

I'm looking for a good water bath recipe to put up red/pink tomatoes as a Bloody Mary Mix. Would it be ok to put some green when ripe tomatoes in it too?
Thanks

Shrinkrap · July 17, 2019

Not much action here, but looking for ideas. I've been making gazpacho and will continue, but wondered about tomato juice. All the recipes I've found are cooked!

Today I picked a tomato that was so ripe it was essentially a bag of juice. I think it's Dwarf Adelaide Festival. It burst as I was wrestling it loose, but it didn’t taste “spoiled” or fermented. Maybe it could be a shrub.
Including pictures of less ripe tomatoes.

Shrinkrap · August 26, 2020

Tomato shrub with Dwarf Sweet Sue tomatoes and lemon basil. I will strain in two weeks.

February 1, 2006	#1
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	Beverages Post Tomato Beverage recipes here

February 18, 2006	#3
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	Here's one off the net that sounds good. Title: Homemade V8 Juice Categories: Yield: 6 Quarts 15 lb Ripe tomatoes; chopped 2 c Celery; chopped 3 lg Onions; chopped 3 Cloves garlic; Minced/mashed 1/4 c Sugar; or to taste 2 tb Salt 3/4 ts Pepper 2 ts Prepared horseradish 1/3 c Lemon juice Worcestershire to taste Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts. From: Hugs's Homehearth-Food List Kitchen Recipe Don __________________ Zone 7B, N. MS

August 2, 2006	#4
landarc Tomatovillian™ Join Date: Feb 2006 Location: Left Coasty Posts: 964	Blondie Mary Saw this recipe in the newspaper 12 medium golden tomatoes 3t white worcestershire sauce 3t green pepper sauce (Tabasco) 4t fine sea salt 2t lime juice 2t lemon juice 1 serrano or jalapeno 1.5t dill fresh chopped 12 oz vodka lemon cucumber pickled wax beans Blanch tomatoes and skin them. Puree in a blender. You should have 7 to 8 cups. Add wors. sauce, pepper sauce, lime and lemon juice, dill and chili and puree until smooth. strain and set aside. Mix 1.5 ounces or so of vodka with 8-10 ounces of mix. Garnish with slice of lemon cuke and wax bean. I see no real reason for adding the cucmber and bean, but, the rest of this recipe sounds pretty good as a base for all manner of odd colored drinks __________________ Lets see...$10 for Worth and $5 for Fusion, man. Tomatoes are expensive! Bob

August 2, 2009	#7
Farmette Tomatovillian™ Join Date: May 2009 Location: Wisconsin Posts: 985	Bloody Mary Mix I'm looking for a good water bath recipe to put up red/pink tomatoes as a Bloody Mary Mix. Would it be ok to put some green when ripe tomatoes in it too? Thanks

February 2, 2006	#2
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Tomato Juice Wash, core and quarter 5 pounds of ripe tomatoes. Place in a large, nonreactive pot over medium heat. Add 1 small red onion, halved, and 1 celery rib with leaves. Cover and cook, stirring often, until tomatoes are soft, about 30 minutes. Cool; discard onion and celery. Pass tomatoes through a food mill fitted with the fine sieve. Discard solids. Measure juice and return to cleaned pot. For each 4 cups of tomato juice, season with 1 tsp. sugar, up to 1 tsp. salt and pepper to taste. Stir to dissolve over medium heat. Cool, then chill. Taste for salt. Serve within three days. —You Say Tomato, by Joanne Weir (Broadway Books, 1998.)

August 7, 2006	#5
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Fresh Tomato Juice Cocktail 11 cups fresh tomatoes 3 cups chopped celery 3/4 cup chopped green bell pepper 2 bay leaves 3 tablespoons chopped onion 1 1/2 teaspoons salt 3 teaspoons Worcestershire sauce 1 1/2 teaspoons horseradish 3 dashes Tabasco sauce Cook tomatoes, celery, green pepper, bay leaves and onion for 20 minutes; put through a sieve. Add remaining ingredients. Chill.

August 8, 2006	#6
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Mozzarella Martini with Fresh Tomato Consomme 3 - 4 pounds ripe tomatoes, plus 1/2 tomato, cut into 4 wedges salt and freshly ground pepper 4 fresh mozzarella bocconcini, each 1 inch in diameter 4 cherry tomatoes About 1-1/2 teaspoons basil-flavored olive oil (optional) 8 large fresh basil leaves, cut into very fine chiffonade You will need enough tomato water to fill your martini glasses, so measure their capacity, probably something between 5 and 9 ounces. Chill martini glasses in the freezer, or refrigerate an hour ahead of serving. (A freezer gives a heavy frost.) Peel, seed, and chop 3 to 4 pounds tomatoes. Season lightly with salt and pepper, place in a sieve suspended over a bowl and refrigerate for several hours. As the tomatoes release their juice, it will fall into the bowl, giving you an almost gin-clear liquid with lots of flavor. Season tomato water to taste with salt and pepper and refrigerate until very cold. Reserve tomato pulp for another use. Halve or quarter the bocconcini if larger than 1 inch in diameter. Thread a tomato wedge, a bocconcini, and a cherry tomato onto each of 4 wooden skewers 4 to 5 inches long. Season with salt and pepper and drizzle with basil oil, if desired. Working quickly, divide tomato liquid among chilled martini glasses. Balance skewers on top of glasses, then sprinkle basil chiffonade over skewers. Serve immediately. It is impossible to give a specific amount for the tomatoes because how much "water" a tomato releases depends on many factors, including the growing season and the variety.