I found this recipe in a cookbook from World War 2 that emphasized thrift and cooking with ration points. I had no idea that I could use tomato paste in the same way as frozen juice concentrate. The first time I tried it I was certain it would never work, but it turned out perfect. I never buy tomato juice anymore. I just make it myself from tomato paste.
Tomato Juice from Tomato Paste
1 can tomato paste
4 cans of tap water
You may use any size can of tomato paste to prepare tomato juice. Tomato paste usually comes in 12-ounce or 6-ounce cans. Either will work.
Open up your can with a handy can opener. Scrape the thick tomato paste into a jar or juice pitcher. Fill the can with water 4 times. Swirl it around to get any tomato paste stuck on the sides of the can. Dump the water in with the tomato paste. Use a long spoon to stir it about until the concentrated tomato paste dissolves in the water. If you’re using a jar, you can screw on the lid and shake it vigorously.
Most tomato paste is unsalted, so your tomato juice will be too. You can add salt if you like, but I never do. I think it tastes fresher without the salt. It may be used as soon as the tomato paste is dissolved. I prefer mine cold so I serve it over ice, or chill it for several hours before drinking. Some people like theirs with a shot of hot sauce or Worcestershire sauce, or both, but it’s pretty good plain too.
If you use a 6-ounce can of tomato paste then you will make 30-ounces. This amount will fit nicely in a quart-size canning jar. If you use a 12-ounce can then it will fit nicely in a 2-quart pitcher.
Here is a substitute that costs less than a third of it’s commercial counterpart, and actually tastes ten times better. Being thrifty pays off in quality, nutrition and savings.
Assuming 3/4-cup per serving.
Per Serving: 28 Calories; trace Fat (5.1% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 36mg Sodium.
Exchanges: 1-1/2 Vegetable.