If you grow tomatoes every year, you know there comes a point in the summer when the harvest greatly exceeds one's ability to consume them in their regular form and you don't know what to do with the bounty.
I'm at that point this year, and here's my forced experiment that turned out successful! I love drinking the chilled tomato juice with some salt and pepper!
Here's my recipe if you want to try. Tweak it to your liking and let me know in the comments.
Ingredients
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
1 Tbsp jaggery (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco or any hot sauce to your liking , about 6-8 drops (to taste)
Method
Put all ingredients into a large stainless steel pot. Bring to a simmer and cook, uncovered, until the tomatoes and the veggies disintegrate and the mixture comes together , about 20 minutes.
Force mixture through a sieve. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator. Freezes very well too.
Alternatively, I use a Vita-mix or any high powered blender, put all the ingredients in the blender and when they are blended to a nice smooth and soupy consistency transfer it to a big stainless steel pot and cook it for about 20 minutes. I use the whole tomato less the black spot...peels, seeds and all.
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