Over the Holidays, I stock my cupboards with a lot of tomato juice. It’s a great mixer for drinks that our family and guests love. Tomato juice is better than soft drinks, and it actually can be sweetened up a bit for the youngsters with pineapple or apple juice and served as a fancy “punch” for the kids. They feel so grown-up when they’ve got their little punch glasses just like the adults.
My problem is that I always have just enough leftover in my house after the Holidays to cause a bit of “Tomato Juice Fatigue”. I really can’t drink that much tomato juice, but I’m not going to throw it out.
I’ve seen some recipes using tomato juice as marinades and in sauces for grilled fish. Has anyone successfully used tomato juice in a recipe like that? How about soups and casseroles? Can tomato juice be substituted for tomato sauce or paste and taste good? Will the soup end up tasting like tomato juice?
Does anyone have experience using tomato juice for cooking? I’d love to hear your success stories.
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