The cold-pressed juice industry has made ample use of all sorts of vegetables. But, strangely, not the heirloom tomato. Chicago chef Jared Van Camp is perplexed by this. “It’s a head-scratcher,” he says.
For his own forthcoming juice joint, Owen + Alchemy, which is scheduled to open later this month, Van Camp intends to put liquefied heirlooms at the forefront — when they’re in season, of course. Here, Van Camp shares one of his favorite recipes for juicing your own tomatoes at home.
- 1 large heirloom tomato
- 2 large wedges ripe watermelon, rinds removed
- 1 teaspoon honey
- juice of one lime
- sea salt
- Juice the watermelon and tomato in your home juicer. Stir in honey.
- Refrigerate 30 to 45 minutes to chill. Season to taste with sea salt and freshly squeezed lime juice.
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