Basil Tomato Juice Recipe

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Basil Tomato Juice Recipe
Basil Tomato Juice Recipe photo by Taste of Home
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Basil Tomato Juice Recipe

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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
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min. + chilling
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min. + chilling

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

Nutritional Facts

3/4 cup: 66 calories, 1g fat (0 saturated fat), 0 cholesterol, 215mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Basil Tomato Juice in Taste of Home April/May 2008, p47

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julieallen User ID: 2448066 166207
Reviewed Oct. 18, 2010

"This was delicious! It was easy to make and is a great use of a lot of end of season tomatos!"

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