Tomato juice...we decided to quickly whip this recipe up in time for the Shelf Control course...which is available right now!
The interesting thing about tomatoes is that the lycopene content (antioxidant which research has linked to lowering your risk of cancer, heart disease and deteriorating eyesight) is dramatically increased through cooking.
Tomatoes cooked for 2 minutes had 10% less vitamin C than an uncooked tomato, and those cooked for 30 minutes had 29% less vitamin C. But the reverse was true for the tomatoes’ lycopene content. After 2 minutes of cooking, they had 54% more lycopene, and after 30-minutes, they had 164% more (164%!). SO...whether you leave your juice cooked or uncooked...either way you are getting a healthy hit of nutrient dense tomatoes.
The key to the best tomato juice is the flavour of the tomatoes that you use – so make sure to pick juicy, ripe, preferably in-season tomatoes! Avoid overripe tomatoes, those which have cracks, wrinkles, etc. I recommend going for larger tomatoes which generally contain more juice, though cherry tomatoes work too!
Read the notes on what to do with the leftover solids...don't waste them, there is loads of flavour in the skins.
And yes, this will separate over time. Just give it a good shake before using. It is SOOO yummy. Winner!
OH...and now you deserve to go and make yourself a Bloody Mary, don't you agree?
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Kilo fresh tomatoes, chopped
- 1 nut milk bag BUY
- 2 Pinches pink salt flakes BUY
- 2 Teaspoons raw caster sugar BUY
Place the tomatoes into the Thermomix bowl and chop 10 sec/speed 8.
Strain through the nut milk bag into another jug. (Discard solids, or see notes below.)
Return the liquid to the Thermomix bowl and add the salt and sugar to taste. Cook 20 min/80°C/speed 4/MC off. (Use the spatter guard or simmering basket on the lid to prevent a mess.)
Chill juice and use in any recipe as suggested.
NOTE: we spread our solids onto a silpat mat and dehydrated them for 3 hours at 80°C. We will use them in salads. Another use for them is in the Umami Paste recipe. You can also add the dehydrated leftovers to our Chicken Stock Powder recipe or even add them to good ole Veggie Stock paste from Thermomix themselves.
This recipe can be seen if you sign up for the related course. Join the course to get access!
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