Thread: Fresh squeezed tomato juice

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> I've got a quart of it; I was peeling tomatoes to freeze them and they
> totally fell apart, so I juiced them. I added a big pinch of salt
> (generous 1/4 tsp) and put it in the fridge.
>
> I don't drink tomato juice.
>
> So what's a good way to make tomato soup from it? Something like
> Campbells, but more tomato-y and not so sweet. Here's what I have in mind
> unless someone has a better idea:
>
> Make a white roux. Add enough double-strength vegetable boullion (from a
> cube) to make a thick paste. Whisk in the tomato juice, pepper, and maybe
> some nutmeg. Adjust seasonings. Bring just to a boil, turn off the heat,
> and add some heavy cream.
>
> I think I left out onions, but not sure where to add them. Maybe cook
> some grated onion in with the roux.
>
> Bob

Hot Tomato juice soup


3/4 c. chopped onion
2 stalks celery, chopped
2 tbsp. butter or margarine, melted
2 qts. tomato juice
2 tsp. low-sodium beef-flavored
bouillon granules
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/4 tsp. hot sauce
Lemon slices (optional)
Celery leaves (optional)

Saute onion and celery in butter in a Dutch oven until transparent. Add
tomato juice and next 4 ingredients. Bring to a boil; reduce heat, and
simmer 10 minutes. Garnish with lemon slices and celery leaves, if desired.
Yield: 10 cups.

Tomato Soup

4 c. chicken stock
3 lbs. lg. fresh ripe tomatoes (or 1 lb. can whole or crushed tomatoes)
1-1/2 sticks butter or margarine
2 tbsp. all-purpose flour
2 tsp. chicken base or bouillon
2 tsp. sugar
2 c. tomato juice
2 c. heavy cream
2 c. whole milk
Pepper to taste

In a saucepan, melt 1/2 stick butter, add 2 tablespoons all-purpose flour
to make a roux. Cook about 5 minutes, do not brown. Set aside. Combine
chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and chicken
base. Simmer about 20 minutes. Add whole milk and heavy cream and bring to
a light boil. Add pepper to taste. Tighten with roux to desired thickness
by slowly adding liquid, stirring well. Makes about 10 cups. NOTE: If
using fresh tomatoes, parboil and slip skins.
--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

Thanks. Looks like I was on the right track. :-)

Bob



Dimitri wrote:
>
> "zxcvbob" <[email protected]> wrote in message
> news:[email protected]..
>> I've got a quart of it; I was peeling tomatoes to freeze them and they
>> totally fell apart, so I juiced them. I added a big pinch of salt
>> (generous 1/4 tsp) and put it in the fridge.
>>
>> I don't drink tomato juice.
>>
>> So what's a good way to make tomato soup from it? Something like
>> Campbells, but more tomato-y and not so sweet. Here's what I have in
>> mind unless someone has a better idea:
>>
>> Make a white roux. Add enough double-strength vegetable boullion
>> (from a cube) to make a thick paste. Whisk in the tomato juice,
>> pepper, and maybe some nutmeg. Adjust seasonings. Bring just to a
>> boil, turn off the heat, and add some heavy cream.
>>
>> I think I left out onions, but not sure where to add them. Maybe cook
>> some grated onion in with the roux.
>>
>> Bob
>
> Hot Tomato juice soup
>
>
> 3/4 c. chopped onion
> 2 stalks celery, chopped
> 2 tbsp. butter or margarine, melted
> 2 qts. tomato juice
> 2 tsp. low-sodium beef-flavored
> bouillon granules
> 2 tsp. Worcestershire sauce
> 2 tsp. Dijon mustard
> 1/4 tsp. hot sauce
> Lemon slices (optional)
> Celery leaves (optional)
>
> Saute onion and celery in butter in a Dutch oven until transparent. Add
> tomato juice and next 4 ingredients. Bring to a boil; reduce heat, and
> simmer 10 minutes. Garnish with lemon slices and celery leaves, if
> desired. Yield: 10 cups.
>
> Tomato Soup
>
> 4 c. chicken stock
> 3 lbs. lg. fresh ripe tomatoes (or 1 lb. can whole or crushed tomatoes)
> 1-1/2 sticks butter or margarine
> 2 tbsp. all-purpose flour
> 2 tsp. chicken base or bouillon
> 2 tsp. sugar
> 2 c. tomato juice
> 2 c. heavy cream
> 2 c. whole milk
> Pepper to taste
>
> In a saucepan, melt 1/2 stick butter, add 2 tablespoons all-purpose
> flour to make a roux. Cook about 5 minutes, do not brown. Set aside.
> Combine chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and
> chicken base. Simmer about 20 minutes. Add whole milk and heavy cream
> and bring to a light boil. Add pepper to taste. Tighten with roux to
> desired thickness by slowly adding liquid, stirring well. Makes about
> 10 cups. NOTE: If using fresh tomatoes, parboil and slip skins.

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> So what's a good way to make tomato soup from it? Something like
> Campbells, but more tomato-y and not so sweet. Here's what I have in
> mind unless someone has a better idea:

Normally, I make a tomato soup with diced tomatoes in the can, but off
the top of my head, here's what I'd do. I'd coarsely chop a medium
onion, whole bell pepper and two whole stalks of celery for a quart of
tomato juice. I'd saute the trinity in olive oil and dump in the juice.
I'd cook for a while, say forty five minutes.
Then I'd use a wand blender to chop up everything to the smoothness I
wanted. I like itsy-bitsy chunks. I'd taste for salt. Since you added
salt, taste for sharp and a bit salty. Smooth the sharp with sugar to
taste and then add cream if desired. I generally desire cream.
I guarantee that you wouldn't hate this. No animals are committed, and
I'm the opposite of vegetarian.

leo

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> I've got a quart of it; I was peeling tomatoes to freeze them and they
> totally fell apart, so I juiced them. I added a big pinch of salt
> (generous 1/4 tsp) and put it in the fridge.
>
> I don't drink tomato juice.
>
> So what's a good way to make tomato soup from it? Something like
> Campbells, but more tomato-y and not so sweet. Here's what I have in mind
> unless someone has a better idea:
>
> Make a white roux. Add enough double-strength vegetable boullion (from a
> cube) to make a thick paste. Whisk in the tomato juice, pepper, and maybe
> some nutmeg. Adjust seasonings. Bring just to a boil, turn off the heat,
> and add some heavy cream.
>
> I think I left out onions, but not sure where to add them. Maybe cook
> some grated onion in with the roux.
>
> Bob
>
>
You have to get everything but the seeds and the peel from the tomato, and
then simmer it to the thickness you want. A fresh tomato soup should not
need any thickening agent. We use a Bialotti strainer, which is pretty much
dedicated to tomato straining; This fall we bought and strained 4 lugs of
Roma tomatos[96lb]. The sauce is in the freezer. It changes the winter, for
bolognese, marinara sauce, pizza sauce, and tonight eggplant parm. Buy lugs
of tomatos at a restaurant produce market if there's one in your area.

Ed