Tomatoes are everywhere at this time of the year, it is the end of summer and they are so red and so juicy. I want to make a point of planning for next year to cook a big batch of tomato sauce and freeze it for all year around and have it ready with spicy ground beef for pasta! Mind you I normally have my San Marzano basil tomato sauce ready in the fridge all the time.
Back on track, this is a sweet tomato juice recipe that my mom used to make for us when we were kids. As food is always a wonderful way to re live our best memories, I’ve been making this juice ever since. I find it goes so well for breakfast, after my coffee, with an omelette, it fills me up so well that I can easily skip my toast. It is refreshing and light and the orange juice and carrots break the gap for the amount of tomatoes used.
Also it is basically a vegetable juice with not as many calories as a fruit one and yet it tastes like a fruit juice, since it is sweet. And it is perfect right after my yoga class in the morning… Although I have to get it ready before I go.
I have to admit it takes some work straining the juice after you blend it, but it is totally worth it. At least for me. I am the kind of person that when I want to eat something I find the motivation to prepare it right there. Probably it is why I enjoy cooking so much!
Sweet tomato juice
for 4 cups
4 large tomatoes cut in pieces
1 cup orange juice (or 1/2 cup juice and 1/2 cup water)
1/2 to 3/4 cup of carrots diced
2 tbs sugar or 3 tbs Splenda ( I like it really sweet, I use 4 tbs Splenda)
Blend it well and strain, making sure you scrape all the tomato pulp that stays in the strainer.
Pour in a glass with ice and enjoy!!