Tomato Juice
Photo: Haus, Public domain
This tomato juice is made from unsalted tomato paste and water, which keeps the sodium low and lets you control the seasoning yourself. It takes five minutes and one container, with no cooking or straining. The vinegar adds a sharp edge and the black pepper gives it a warm bite. A spoonful of bacon substitute turns it smoky and adds about 10 g of protein, and it keeps in the refrigerator for days.
Instructions
Put the tomato paste, water, vinegar and black pepper into a large container with a lid, such as a jug or a jar.
Shake or stir hard until the paste has fully dissolved and the juice is an even red with no lumps at the bottom.
Serve it right away, or store it in a sealed container in the refrigerator for several days.
The juice separates as it sits, so shake it vigorously before pouring each time.
If you like, customize it with cilantro, garlic, dill weed, peppers or a few ounces of spinach. For a smoky version, stir in 3 tablespoons of bacon substitute, which is enough for 2 servings.
Make it personal.
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