tomato juice

In recent days I have been so lucky to receive some organic tomatoes grown by my father in his garden. Besides being delicious they are also a feast for the eyes because they are bright red, juicy and wonderfully imperfect.

The first thing I wanted to do with these beauties was an extract (I go crazy for tomato juice) taking care to re-use ‘scrap’ to flavor a whole wheat pasta.

If you have access to a good amount of tomatoes (preferably organic as you also use the peel) I recommend you try this simple juice, concentrated in vitamins and antioxidants.

Usually I drink it as it is, with ice cubes or a mint leaf, but if you want you can make it more fancy by adding a dash of pink salt, lemon juice, chili or Tabasco sauce and transform it into a refreshing aperitif.


  1. Tiffany Spiller
    Sunday October 25th, 2015 at 07:20 PM (6 years ago)

    Flavoring a pasta with the scraps is a GREAT idea. I never thought of that. I love making dishes with food that I grow myself!

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