711 tomato juice recipes

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Homemade tomato basil pasta made with just three ingredients: durum semolina flour, dried basil, and tomato juice. A simple, oil-free fresh pasta dough.

Hearty chicken giblet soup loaded with carrots, celery, onions, and tomato juice, thickened with oatmeal for a rustic, filling bowl. Diabetic-friendly, budget-smart, and full of old-fashioned flavor.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Baked honey Vidalia onions roasted cut-side up in honey, tomato juice, and paprika until silky soft and deeply caramelized. A simple, hands-off side dish with a savory-sweet glaze.

Killer salsa made with dried pequin chilies softened in vinegar, then blended with tomato juice, garlic, cumin, and oregano. Serious Tex-Mex heat for chip dipping and tacos.

Lacto-vegetarian cabbage casserole layered with seasoned TVP and baked in a tangy tomato sauce. A high-protein, meat-free comfort dish that feeds a crowd.

Vegan vegetable broth made with tomato juice, soy sauce, onions, garlic, and basil. A 6-ingredient pantry-staple broth for cooking seitan, soups, or thickening into a quick mushroom-style gravy.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Chicken simmered for two hours with carrots, celery, onions, and allspice, then crowned with tangy tomato-mustard dumplings that steam right on top. A slow-cooked Sunday dinner worth every minute.