I made Tomato Juice!

15 years ago

I've never made tom juice before--basically, it's pretty much the same as making tomato sauce (sans meat and cheese) but tomato juice is a bit thinner than sauce.

First, let me say that I've been recently blessed with a mouli grinder and making anything with cooked maters got a LOT easier. I just halve the fruits, squeeze out the seeds (if I'm saving their seeds) and into the pot the mater halves go. After cooking, it all goes into the mouli grinder and in minute of grinding I've got a thin batch of juice. If I want sauce I can just simmer the juice a few minutes until it thickens.

Tomato Juice

About 2 quarts of ripe maters, halved across the equator. -- Place in pot and bring up to boil.

Four cloves of garlic, sliced or mashed. -- Add to the pot.

A stem of celery or lovage. -- Toss it in the pot.

A large onion, chopped. -- Toss it in the pot.

Herbs and Spices--use what YOU like to suit your tastes. I did several twists of black pepper and a half teaspoon salt, a dash or two of allspice, and some bay leaves.

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Let all this boil up until the onion pieces are translucent and very soft. Turn off the burner and let the pot sit a few minutes to cool. Use a ladle or slowly pour contents into mouli grater. Grind it down until there's nothing left but waste in the grinder. In the pot under the grinder you've caught a delicious juice that can be refrigerated to us within a few days, it can be frozen or canned for later use.

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Comments (7)

greenhouser
15 years ago
Google brings up several pics of these graters. Can you link to a pic of the one you have? Is it similar to a Foley Mill?
trudi_d
Original Author
15 years ago
Fortunately I still have the box it came in. I got an Oxo. I bought mine at Williams Sonoma. It is similar to a Foley.

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greenhouser
15 years ago
Trudi:

I have the Foley Mill with the 3 disks. They are almost the same. :) My Weston Mill makes fine tomato juice as does my Napa Mill. My husband is a big tomato juice drinker. I think the next batch of toms will be turned into juice.
ksrogers
15 years ago
Foleys are really difficult and slow to extact juices. Today, there are more efficient options. I sold the two foleys I had here, and even my parents never used them either, once they got the old original Victorio with wooden pusher and no spatter screen. Messy yes, but did the same job in seconds. With the latest food strainers, no pre prepping is needed, and no precooking either. You get a nice sauce without seeds and skins right out of the machine. There are photos of the Weston/Roma models elsewhere.
greenhouser
15 years ago
We ordered the other screw and screens for the Weston-Roma we liked it so much. Also ordered "Complete Guide to Home Canning and Preserving (Second Revised Edition).
coastal-tony
15 years ago
I'm getting ready to harvest a few hybrid & heirloom tomatos, and want to make small batchs of juice for Bloody Marys in the AM. Will a simple food mill with interchangable blades be fine? I made my BM's last Sunday with MrT's. YECH!!!
ksrogers
15 years ago
Food mill like a Foley which looks like a sauce pan with a crank on top, or a Villaware/Weston with conical sieves and a crank on the side that looks like a meat grinder? Ideally, the Vllaware/Weston needs no pre-prepping of tomatoes, which includes not having to deseed or remove skins. The waste gets pushed out he end of the sieve. With a Foley, there is no where else the skins and seeds and go, so they have to be dug out every few minutes, or it just clogs up all the holes.