Wednesday, July 27, 2011

Tomato Juice Cups

Featured Ingredient: Tomatoes

Man, it is turning out to be a scorcher of a summer. Needless to say, I have not been doing a lot of muffin tin baking. Tabi and I live sans air conditioning and the kitchen has been hot enough without cranking up the oven. Thankfully, there are plenty of uses for muffin cups that don’t involve the oven.

The August issue of Men’s Journal magazine, which contains my piece on gluten-free eating, has a wonderful article outlining 39 cool ways to eat one of summers quintessential vegetables (slash) fruits – the tomato. No#21 is an idea for a gussied up V8 drink. Which got me thinking, what if I blended everything up and froze the juice in muffin cups for later use? I’m happy to report everything worked out. What you do is take 2 to 3 of the frozen cups and blend them along with 1 cup water and you’ve got a no-fuss antioxidant packed vegetable juice with a flavor that blows away anything in the supermarket. This is a similar idea to the green smoothie cups I posted earlier.

Happy no-cook blending!

Tomato Juice Cups

4 tomatoes, diced
2 celery stalks, sliced
1/2 yellow onion, diced
1 green bell pepper, diced
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few dashes of hot sauce

Place tomatoes, celery, onion and bell pepper in a saucepan and simmer for 15 minutes. Add contents of pan to a blender container along with remaining ingredients and blend for 1 minute. Divide among 12 muffin cups, let cool to room temperature and place in the freezer until solid. Unmold tomato juice cups and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the contents, try placing the bottom of the muffin tin in warm water for about 30 seconds. 


  1. What a fun way to do that...I'd totally be caught sucking on one of those little tomato molds on a hot day! haha. Great idea!

  2. This is such a great idea!!!!!


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