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Question by newmommie: I picked up low sodium tomato juice and tastes too horrible to drink, how else can I use it up? recipes etc.?
I like drinking tomato juice and last week I picked up some low sodium tomato juice instead of my usual original tomato juice and found out that the low sodium one tastes really nasty. Too nasty to drink even (and I even tried adding in salt to a glass of this tomato juice to see if it would taste better, but it didn’t help one bit), so now I have this almost new bottle of tomato juice that I’d really hate to throw out but that’s probably what I’ll have to do because I just don’t know what else I can use it for? I really hate to throw out food. Makes me feel guilty knowing that many children in other parts of the world have little or nothing to eat. 
Does anyone know any recipes that call for lots of tomato juice or any other household uses for it?
Best answer:
Answer by ivory 2004
YES IT DEPENDS ON WHAT YOU USE IT FOR.
Know better? Leave your own answer in the comments!
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Allegedly you can mix it with water and if the dog drinks it, it will stop their wee from turning the grass brown. I also make chili con carne using tomato juice. It is also supposed to take certain smells out of fabrics.
OMG I bought some too it was horrid, maybe you can use it to cook with?
Make bloody marys or bloody marias (tequila instead of vodka) with it. Season it up a lot and you won’t notice the taste. Or, if you don’t drink, make a virgin mary (no liquor but still lots of spices).
Bert
Get a piece of salmon, herbs, (chive, garlic, oregano, basil, whatever, Tarragon) saffron, shaved sweet onion, and can of diced tomatoes drained.
In a saute pan, place shallots, place salmon skin side down, pour in horrid juice, sprinkle with the herbs, saffron (a little little pinch $ $ $ $ ) and garlic over the juice. brink to just below a simmer, where the juice is kind of smiling at you, wanting to boil but not there yet. Cover pulling lid just to the side so as not build up heat and begin convection. Allow to cook through, remove salmon removing skin by sliding the spat in between skin and salmon, (it will come right off). Place in center of plate. at the pan add onion and drained tomatoes (.5 of the can) allow to cook and reduce by 1/2 or until sauce consistency, through in 1-2 tablespoons of butter, off the heat, stir to incorporate (you can swirl the pan if you want to). Season the sauce mixture with s and p if you need to, pour over the salmon. You have just made your own Shallow poached salmon with Saffron and sweet onion tomato broth. Serve with rice pilaf, quinoa, or cous cous…. Good luck Use about 1-1.5 Cups of the juice, only want the juice to come up on the fish initially about 1/8 1/4 of inch…..
How about a good old fashioned beef stew?
1/3 c. flour
1-1/2 tsp. salt
1/8 tsp. pepper
1-1/2 lbs. boneless stew beef, cut in 1 inch cubes
2 T. fat or oil
1 can or jar tomato juice
3 med. size onions, diced
4 med. potatoes, diced
5 med. carrots, diced
1 -1/2 c. frozen peas
1/4 c. water
Combine flour, salt and pepper, coat meat with seasoned flour, save remaining flour. Brown meat in hot fat in a hot skillet, remove and place into your crock pot. Add juice,onions, potatoes and carrots. Cook all day long on low heat. one hour before serving add peas and blend flour with the 1/4 c. water and add to the crock pot, stir and cook for the remainder of time. This goes good with toss salad, hot biscuits, and fruit or sherbet for dessert.
Any cooking – how about an easy Shipwreck casserole:
Layer in a roaster or large casserole dish –
4-5 potatoes, sliced thinly
1 onion, sliced thinly, then salt and pepper
Put over this, about a pound or less of raw hamburger meat, spread to edges, then salt and pepper, garlic powder, etc.
Sprinkle over 1/4 cup raw white rice
Add on top 1 cup frozen mixed veggies, or 1/2 cup chopped celery, salt and pepper.
Pour over all of this about 800ml of liquid (usually it’s one can tomato soup mixed with one can water) – but I’ve done it with tomato juice, just don’t mix with water.
Cover and bake at 350 for at least 1 1/2 to 2 hours – you poke and see if the potatoes are cooked. Let sit about 15 minutes before serving.
Try salt and pepper and a squeeze of fresh lemon juice.
if you’ve got heaps i’d probably say you should try and turn it into a pasta sauce but that would mean you’d need to throw stuff in it to sorta flesh it out.
if you don’t have much i’d have to go with the majority and say make a bloody mary out of it.