Try this Vegetable Tomato Juice recipe, or contribute your own.
Suggest a better descriptionRemove core and blossom end from 5 pounds of FULLY ripe tomatoes. Cut into quarters. Add remaining ingredients. Simmer 20 minuets or until all are soft, stirring often to prevent sticking. Press through a fine sieve or food mill. Measure juice and add 1 Tbsp. Lemon Juice or 1/4 teas. Citric Acid for each pint. Keeps about a week or process as above. This will make between 1 and 2 quarts. NOTE this is the smallest batch I have been able to make and keep the flavor true. I also like it with a drop or two of Worcestershire sauce added with the lemon juice. Posted to EAT-L Digest by Judy E Ryder
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2411g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 454 | ||
Calories from Fat: 44 (10%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.9g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.2mg | 6 % | |
Potassium 5765mg | 152 % | |
Total Carbohydrate 100g | 29 % | |
Dietary Fiber 30.2g | 121 % | |
Sugars, other 69.9g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.