Saturday, 30 June 2012
Make your own tomato juice
If you have made your own tomato juice before you will be surprised that the colour is not as red as commercial juice. To redden your juice you can add a cooked beetroot for every 3kg of tomatoes.
Thoroughly wash your ripe tomatoes, cut out any bruises or blemishes, quarter and cook for about 20 minutes in a pan to which 1 cup of water and the finely cut beetroot has been added. Whilst cooking, use a masher to squash the tomatoes. Salting is not a requirement and is entirely dependent on your taste buds.
For a variation to your juice, you can add onions, carrots or celery during the cooking stage.