Spicy Tomato Juice Recipe

5 4 5
Spicy Tomato Juice Recipe
Spicy Tomato Juice Recipe photo by Taste of Home
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Spicy Tomato Juice Recipe

Read Reviews
5 4 5
Publisher Photo
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. —Kathleen Gill, Butte, Montana
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + freezing Cook: 45 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + freezing Cook: 45 min. + cooling

Ingredients

  • 13 pound ripe tomatoes (about 40 medium)
  • 2 celery ribs, coarsely chopped
  • 3 medium onions, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1-1/2 cups chopped fresh parsley
  • 1/2 cup sugar
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper

Directions

Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. Cool slightly; put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to a boil. Remove from the heat; cool. Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 5 quarts.
Originally published as Spicy Tomato Juice in Country Woman July/August 1996, p31

Nutritional Facts

1 cup: 95 calories, 1g fat (0 saturated fat), 0 cholesterol, 514mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 3g protein.

  • 13 pound ripe tomatoes (about 40 medium)
  • 2 celery ribs, coarsely chopped
  • 3 medium onions, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1-1/2 cups chopped fresh parsley
  • 1/2 cup sugar
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  1. Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. Cool slightly; put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to a boil. Remove from the heat; cool. Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 5 quarts.
Originally published as Spicy Tomato Juice in Country Woman July/August 1996, p31

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Reviews forSpicy Tomato Juice

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Shirley Kadrlik User ID: 1165946 272719
Reviewed Sep. 6, 2017

"This is the best tomato juice I have ever made. We absolutely love it."

MY REVIEW
vsdav User ID: 8943735 259440
Reviewed Jan. 9, 2017

"cool one"

MY REVIEW
kjh34 User ID: 7299128 246585
Reviewed Apr. 4, 2016

"Fabulous! I made this with my garden tomatoes and then canned it. It is perfect in my tomato soup and pasta sauce!"

MY REVIEW
cottagebarbie User ID: 1668904 8035
Reviewed Jun. 12, 2013

"This was an awesome no brainer in my book! This juice is excellent. I had been looking for something to make my Bloody Mary's with that was low sodium and what I did find that was low sodium was not really low sodium for me. This fit the bill beyond words and I now have something for my Bloody Mary's and I can control the salt. Excellent flavor! All smiles now!"

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