Fresh Summer Tomato Juice

Recipe by: Darina Allen

This is only worth making when you have very well flavoured vine ripened tomatoes, we made it from mid-August until about the end of September when our tomatoes have really developed intense flavour.

Fresh Summer Tomato Juice

SERVES

5

PEOPLE

Ingredients

  • 450g peeled, halved, very ripe tomatoes

  • 1 spring onion with a little green leaf or 1 sliced onion 5cm diameter and 5mm thick

  • 3 large basil or mint leaves

  • 2 tsp Forum white wine vinegar

  • 1 tbsp olive oil

  • 110ml cold water

  • 1 level tsp salt

  • 1 tsp sugar

  • a few grinds of black pepper

Method

  1. Liquidise the ingredients together, then strain through a nylon sieve. Taste and correct the seasoning.

  2. Best when freshly made and better not kept for more than a few hours. Serve unadorned in tall glasses with a sprig of mint.

  3. Tomato Granita:

  4. Make as above, but add more sugar, it should taste sweeter than you reckon it should – use a tablespoon rather than a teaspoon of sugar because it will lose some of its sweetness during freezing…

  5. We love to serve it with crab mayonnaise or even a few slices of ripe avocado and a leaf or two of fresh basil.

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