Well, Fall is here in the upper
Midwest. But, we have had warmer than normal temps. So my tomatoes are still coming in and I have had more than I know what do with lately. I have resorted to canning a majority of them, but today I decided to share with my savvy readers, about how to make a quick tomato juice for some everyday recipes, such as chili, goulash, porcupine meatballs. I will add this to chili this week. It is a great way to get your kiddos to eat more veggies, and adds a hearty flavor too! This recipe was taught to me by my Grandmother. :)
You will need: Large sauce pan, about 12 tomatoes, salt & pepper, chopped vegetables of your choice.
1. Rinse your tomatoes under cool water and add to a pan of boiling water and let boil until skins split. (usually about 2 min)
2. Once the skins have split, place tomatoes onto a cake pan to cool.
3. Once tomatoes have slightly cooled, peel off skins and add to a large sauce pan along with chopped vegetables and salt & pepper. As you can see, I used chopped green peppers and celery and salt & pepper. Other good ideas are: Fresh basil, red & yellow peppers, onions.
4. Cook over medium heat and stir for about 5 minutes or until the tomatoes have cooked down to a liquid. I use my Pampered Chef stir and chop tool~ LOVE it!
5. Once tomatoes have cooked down to a liquid, turn heat to low and let simmer for 20-25 minutes.
6. Finally turn off heat and let sit for a few minutes to cool and either use right away in your fav recipe or you can easily store in a ziploc bag or container. You can also freeze this recipe or can it.