Though tomatoes are members of the fruit family, they are most often considered to be and served as vegetables. In fact, they are the most popular vegetable in the United States. Tomatoes are packed with antioxidants and nutrients, including potassium, folate, iron, vitamin C and vitamin A. Extremely versatile, these fruits can be prepared and consumed in a number of different ways, including juiced. When prepared properly, juiced tomatoes can be made into a delicious and nutritious drink.
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Wash and remove the seeds from 3 cups tomatoes, or approximately six medium to large tomatoes.
Chop the tomatoes into small- to medium-sized pieces.
Wash and remove the ends and leaves from three celery stalks
Plug your juicer in and turn it on. Allow it run for about 10 seconds before using, as is the requirement of most juicers.
Place the tomatoes into the shoot of your juicer, one by one, and lower the plunger after each tomato to push it all the way through.
Juice the celery stalks the same way as the tomato; place the celery into the shoot of your juicer, one by one, lowering the plunger after each stalk.
Collect the juice in the container provided by your juicer or by placing a large glass under the spout.
Pour the collected juice into a pitcher. Most juicers have a pulp collector, which allows you to easily discard it if you choose. Turn your juicer off after you collect the juice and before you begin to disassemble it to clean or collect the pulp.
Stir two to four drops of tabasco sauce, 1 tsp. salt and ½ tsp. black pepper into the pitcher with the juice.
Chill the juice in the refrigerator for two to three hours before drinking.