Earthly Eating

Tomato varieties such as oxheart, beefsteak, plum, cherry and grape are incredibly popular from use in cuisine today, and the colorful fruit is known for its high lycopene content-an antioxidant present especially when cooked. The tomato is botanically a fruit, although it is nutritionally categorized as a vegetable, and is used in ketchup, sauces and pizza, as well as its many varied uses in cooking. Although, the BLT may be on the less complex side of the fare that this fruit graces, as a topping, the tomato can’t be beat. Probably originating in the highlands of South America, the vividly hued fruit was distributed throughout the Spanish colonies after the Spanish colonization of the Americas, and soon it became favored worldwide. -Skin 2007

Below are some choice ways to enjoy the tomato in juice form. These juices not only have a great deal of lycopene content they are also fun to make and drink. Try serving these juices at a get together or social function and hear the raves for more.

• Tomato Juice
Use 2 or 3 ripe tomatoes, quartered

Fresh Tomato Juice
Makes: 1 1/4 cups
Quarter clean tomatoes and remove the stem end core. Place tomatoes in a blender and process for 30 to 60 seconds, until smooth. Chill and serve.

Traditional Tomato Juice
Makes: 1 1/4 cups
Follow the same directions as above. Pour juice into a saucepan and simmer over medium heat for 5 to 10 minutes. Salt to taste, chill and serve.

Canned Tomato Juice

Fill a blender with 6 to 8 cups clean tomato quarters (for each batch). Process for 30 to 60 seconds, and stir if need to. In a large saucepan, bring juice to a boil, stirring occasionally. Salt to taste. Add 2 tbs. lemon juice per quart of tomato juice. Freeze or can. To can, pour into hot, scalded jars, leaving 1/4-inch headspace for pints and 1/2-inch headspace for quarts. Seal and process pints 35 minutes and quarts 45 minutes in a boiling water bath.

• Spicy Tomato Juice

4 medium ripe tomatoes, quarters (480g)
1/4 sweet green bell pepper (30g)
1/2 small onion (18g)
1 clove garlic (3g)
1/2 fresh hot chili pepper, seeded (7g)
Salt to taste

Place all the ingredients listed into a blender. Process for 1 to 1 1/2 minutes. Chill and serve.

• Herbed Vegetable with Tomato Juice Blend
Makes: 6 cups

3 lbs. (1.36kg) ripe tomatoes, quartered
1 medium carrot (60 g)
1/2 sweet green bell pepper (60g)
1 celery rib, with leaves (40g)
1/4 medium onion (28g)
1/2 garlic clove (3g)
1 tbs. (15mL) lemon juice
1 tsp. (5mL) honey (optional)
1/8 tsp. (1mL) black pepper
Salt to taste
1 small bay leaf (cooked juice only)
1 large fresh basil leaf (cooked juice only)

Fresh juice:
Makes: 6 cups

Place tomatoes, carrot, bell pepper, celery, onion, garlic, lemon juice, honey, black pepper and salt in a blender. Process for 1 to 1 1/2 minutes. Chill and serve.

Cooked juice:
Makes 6 cups

Follow the directions the same as above. Pour juice into a saucepan; add bay leaf and fresh basil. Simmer over medium-low heat for 5 to 10 minutes. Remove bay leaf and basil. Serve cold.
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Earthly Eating Recipe

Apple-Cinnamon Granola Bread
Makes: 1 loaf, 12 servings

An Apple a Day Info:
If your child has asthma, add apple juice to your grocery list. A recent study found that kids who drink the juice from concentrate at least once a day are at 47% lower risk for wheezing than children who drink it less often.

Happy Eating!