Although I love to cook and bake and in general spend much more time preparing meals than is probably practical in today's world, there are a few things that I think of always and only as store-bought. I don't churn my own butter, grind my own flour, roast my own coffee beans, or squeeze my own juice. So when I discovered fresh tomato juice in Marion Cunningham's The Breakfast Book, it seemed rather novel and exciting.
It's far faster than squeezing a bag of oranges: just put fresh tomatoes in the blender and liquefy. Taste to see if you need a dash of salt. The juice has a light, frothy texture and a bright tomato taste; two fist-sized tomatoes make two glasses of juice. The glass on the right includes half a cucumber, also pureed in the blender, and is garnished with diced yellow tomato.
- 2 tomatoes
- Salt (optional)
Quarter the tomatoes and toss them into the blender, seeds and all. Blend until the tomatoes have turned into a light, frothy juice. Taste and add salt only if necessary. Serve immediately.