TomatoesTomatoes are one of the most popular and widely consumed fruits in the world. They are eaten as fresh or cooked in many different ways, and they can be served in their raw state or cooked for sauces and soups.

Tomatoes are a great source of vitamins. A few benefits of tomatoes include: they protect heart health, improve your vision, boost digestive health and help with diabetes management.

Tomatoes contain vitamin C, which is a water-soluble vitamin that can help prevent scurvy. Vitamin C is also involved in the synthesis of collagen and it is needed to maintain the integrity of connective tissue, such as tendons, ligaments and cartilage. Vitamin C is an essential nutrient for healthy skin. If you have scurvy, you may notice sores on your skin, which can be caused by a lack of vitamin C. It is also known to help protect against heart disease and some types of cancer.

Tomatoes are rich in powerful antioxidants that can help reduce the risk of cancer and heart disease. One cup of cooked tomatoes has about 9 grams of lycopene, which is a compound that may prevent the spread of some cancers. A small study of women found that eating just two or three servings of tomatoes each week was associated with a significant decrease in the risk of breast cancer.


My family and friends enjoy my vegetable garden by the glassful.  I was inspired to create this recipe after getting tired of paying the price in the grocery store for the name-brand vegetable juice.  This recipe is fresh from my garden! 🙂


Vegetable Juice

Garden Vegetable Juice

My garden is a labor of love for my friends and family. My husband loves spice in his food and drinks. After he tasted this juice, he could never get enough! If your family doesn't like spice, leave out the hot peppers!
Course Beverages, Breakfast
Servings 2 Quarts


  • 5 lbs ripe tomatoes peeled and chopped
  • ½ cup water
  • ¼ cup chopped green pepper stems and seeds removed
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • ¼ cup fresh lemon juice
  • 2 Tbsp chopped onion
  • 1 Tbsp salt
  • 1 Tbsp pepper optional
  • 1 ½ fresh serrano, jalapeno or habanero pepper seeded and diced (optional)


  • In a large dutch oven or soup pot, combine all ingredients.
  • Bring to a boil then reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool.
  • Puree mixture in a food processor, blender or food mill.
  • Refrigerate or freeze.
  • Shake or stir juice well before serving.


When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching your eyes and face
Keyword Anti-Inflammatory, Bell Pepper, Beverages, Breakfast, Tomato


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