Basil Tomato Juice Recipe

Read reviews (1)

Rate recipe

Put some zing in your next brunch buffet with this homemade tomato juice. Fresh basil and hot pepper sauce accent the garden-fresh tomato flavor. You can put it in containers and freeze it, if you wish. —Bonnie Hawkins, Elkhorn, Wisconsin

This recipe is:

Diabetic Friendly

[X]

Rate Basil Tomato Juice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Basil Tomato Juice Recipe

Prep: 20 min. Cook: 55 min. + chilling

Yield: 13 Servings

20 55 75

Ingredients

8 pounds ripe tomatoes, quartered
2 celery ribs, chopped
1 medium onion, chopped
1/4 cup finely chopped fresh basil
1/4 cup lemon juice
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon hot pepper sauce

Directions

In a stock pot, combine the tomatoes, celery and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until tender, stirring occasionally.
Cool slightly; put tomato mixture through a sieve or food mill. Return to the pan. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Transfer to a pitcher; cover and refrigerate until chilled. Yield: about 2-1/2 quarts.

Nutritional Facts 3/4 cup equals 66 calories, 1 g fat (trace saturated fat), 0 cholesterol, 215 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Basil Tomato Juice in Taste of Home April/May 2008, p47