Tomato Juice

  1. Put the tomatoes and accumulated juices in a nonreactive pot and add the salt, peppercorns, celery, and onion.
  2. Bring to a simmer over low heat, cover, and cook for 15 minutes.
  3. Let cool.
  4. Discard the celery and onion, and then strain through a fine-mesh sieve, using a rubber spatula to push the tomatoes through.
  5. Discard the solids.

very ripe tomatoes, kosher salt, black peppercorns, celery, yellow onion

Taken from www.epicurious.com/recipes/food/views/tomato-juice-377632 (may not work)

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