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Thread: Fresh squeezed tomato juice

  1. #1
    zxcvbob Guest

    Default Fresh squeezed tomato juice

    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


  2. #2
    Dimitri Guest

    Default Re: 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.


  3. #3
    zxcvbob Guest

    Default Re: Fresh squeezed tomato juice

    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.


  4. #4
    Leonard Blaisdell Guest

    Default Re: Fresh squeezed tomato juice

    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

  5. #5
    Theron Guest

    Default Re: 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
    >
    >

    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




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