Tomato juice made from tomato paste.

Tomato paste.  Yummy.Lots of folks are looking for ways to save money these days. Here is something you can do that not only saves money, but is better for you. Most of us either now, or at some point in our lives, make orange juice from frozen concentrate. You probably think nothing of it.

Sure, ‘fresh squeezed’ tastes better, but you are willing for one reason or another to go with reconstituting the juice. With orange juice, the frozen and fresh products are nutritionally close to being the same.

Ok, maybe you also like tomato juice. I like it. But you will never find frozen tomato juice concentrate in the grocery store. But you will find reconstituted tomato juice in cans and plastic bottles premixed.

But what if you wanted to make your own tomato juice from concentrate? Well…you can! Only the concentrate is not called juice, as it is with oranges, but instead you use tomato paste. That’s right, the same stuff you get for those great Italian dishes you wish you had more time to make, or eat.

Adding salt to the newly made juice.The recipe for making tomato juice from concentrate is the  same as for orange juice. Starting with a 12 ounce can of tomato paste, "Mix contents with 3 cans of cold water. Stir or shake briskly. Makes 48 ounces."

At my local grocery (Winco), the store brand of tomato paste costs about the same as a single can of Campbell’s Tomato Juice. But when reconstituted, you will get about 4 times as much. That’s not a fair comparison, because the 12 ounce juice cans are meant for being a single contained serving. So comparing instead to the $3.13 64-ounce plastic jugs (4.89 cents per ounce), the juice made from the $0.76 12-ounce paste concentrate is still a great bargain at 1.6 cents per ounce – 1/3 of the price.

Lots of salt in CampbellsAlmost no sodium in tomato paste.Now for the added bonus. The tomato paste has no added salt, so you can salt to taste. The Campbell brand has almost 1 gram of salt in the 11.5 ounce can. According to the label, that comes in at 41% of the daily value (2000 calories/day assumed). Drink a can with each meal and you’ve shot you salt allowance for the day. There is an interesting article at abcnews.com about the difference 1 gram of salt can mean for your health. http://a.abcnews.com/Health/Healthday/story?id=7061610&page=1

Adding salt to the newly made juice.I bought a can of Campbell’s to write this article, so to put it to good use, I used it for the salt source for my juice made from concentrate. The salt provided by Campbell’s’ 20% volume contribution to the jug was enough to provide appropriate saltiness for the whole jug.

8 comments to Tomato juice made from tomato paste.

  • Sam Frazier

    You have written a nice article here.

    I am looking for an inexpensive way to get a fruit with vitamin c.

    I found commercial tomato juice but as you have pointed out it is to high in salt for good health. I stumbled across you site looking for a way to make tomato juice from tomato paste because as you have pointed out most of the tomato juice we buy is made from tomato paste.

    I was hoping to find flavoring other than salt to make good tomato juice but just adding less salt may be an answer.

  • Bob Pelletier

    I will give it a try as I love tomato juice, but concerned about high sodium content.

    Wonder why there is no frozen tomato juice with little? If so, it might have less salt.

  • Sam Vast

    Great article!

    I’ve been doing this for years. However, I find that Tomato Sauce can cost less (after diluted to tomato juice consistency) when it’s on sale… only in the small cans. It’s a 1 to 1 dilution. Also, with the Sauce, you have to read the ingredients as they may (usually) contain onion and garlic. However, the amount is so small that you really can’t taste it. Plus it has some salt but not enough for best taste of tomato juice.

    I generally have very selective taste buds but in my opinion, the off brand paste or sauce still makes an excellent tomato juice. I usually buy a case at a time when either the paste or sauce is on sale.

    BTW, I use a combination of salt and potassium (salt substitute).

  • HI! I love your approach. I tried it this week, but I also put tomato puree in. The puree was terribly bitter. No baking soda or margarine would save it.

    I wish you’d print your recipe. I’d like to have it.

    Thanks, Pennie

  • vern

    Remember when using salt to use only sea salt as regular salt is made up of 1/3 salt 1/3 glass and 1/3 sand and sea salt is naturally 100% salt

  • You should not make jokes like that. Someone might believe you. Glass and sand do not dissolve in water. Put at tablespoon of table salt into a cup of warm water and keep stirring. If your statement was true, there would be glass and sand in the bottom no matter how much you stir. According to Wikipedia, table salt is about 97% to 99% sodium chloride (salt), with the rest being mineral impurities, added caking agents, etc. http://en.wikipedia.org/wiki/Table_salt#Table_salt

    The sodium chloride component of sea salt varies somewhat with the water it is extracted from and the method of extraction. Trace amounts of countless minerals dissolved in sea water are a component of sea salt, so sea salt will never be “pure” sodium chloride unless it is highly refined.

  • Troy

    Howdy,

    Great article; I felt victorious after my first try.

    Just a tip; after opening the top, have a “piercing” style can opener and turn the can upside down and pierce the bottom of the can and the paste/concentrate will come out clean.

  • Val

    Thank you for sharing these recipes, using the tomato paste and sauce!!! I have been looking for salt-free tomato juice, in a small town, with no luck. I love the idea of making my own fresh salt free tomato juice :)

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