COCKTAIL TOMATOES RECIPE RECIPES

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TOMATO JUICE COCKTAIL RECIPE: HOW TO MAKE IT



Tomato Juice Cocktail Recipe: How to Make It image

This recipe came from my mother-in-law and many say it’s the best tomato juice they’ve ever tasted. It has a little eye-opening kick to it that’s wonderful! —Beverly Cottrell, Ipswich, Maine

Provided by Taste of Home

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3 servings.

Number Of Ingredients 8

3/4 pound tomatoes (about 4 small), sliced
1/3 cup chopped onion
1/4 cup coarsely chopped green pepper
1/4 cup water
2 tablespoons sliced celery
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 30-35 minutes. Cool. , Transfer tomato mixture to a blender; cover and process until smooth. Refrigerate until chilled.

Nutrition Facts : Calories 69 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable.

TOMATO JUICE COCKTAIL RECIPE - RECIPES.NET



Tomato Juice Cocktail Recipe - Recipes.net image

An incredibly delicious recipe for tomato juice that's good enough to be called a cocktail! Despite the name, surely this can be enjoyed by anyone.

Provided by Gabriel

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 11

36 large ripe tomatoes
4 medium carrots
2 large, or red peppers sweet green peppers
4 diced, leaves included stalks celery
2 diced onions
1 clove minced garlic
¼ cup lemon juice
2 tbsp or to taste honey
½ tsp freshly ground black pepper
2 bay leaves
2 sprigs dill, or thyme (optional) fresh basil

Steps:

  • Wash the tomatoes, cut out the ends, and chop into small pieces.
  • Scrub and grate the carrots.
  • Core, seed, and mince the peppers.
  • Combine all the ingredients in large enamel or stainless steel pot, and simmer over low heat for 45 to 50 minutes, stirring occasionally, until the vegetables are soft.
  • Pick out the herbs.
  • Strain the vegetables from the juice.
  • Return the strained juice to the pot, and bring to a boil.
  • Pour into hot, scalded qt. jars, leaving ½-inch headspace.
  • Seal and process for 30 minutes at 10 pounds of pressure.
  • Prepare the recipe as directed.
  • Pour the juice into freezer containers, leaving ½-inch headspace, and freeze right away.
  • To serve, thaw in the refrigerator.

Nutrition Facts : Calories 148.00kcal, CarbohydrateContent 34.00g, FatContent 1.00g, FiberContent 9.00g, ProteinContent 6.00g, SaturatedFatContent 1.00g, ServingSize 8.00 , SodiumContent 53.00mg, SugarContent 22.00g

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