Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Difficulty/Intensity Level: Easy
Servings: 6 servings
Calories Per Serving: Approximately 55 calories
Ingredients
- 3 pounds (1.4 kg) ripe tomatoes, washed and chopped
- 1 cup water
- 1 teaspoon sugar (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 celery stalks, chopped (optional for added flavor)
- Fresh basil leaves (optional garnish)
Equipment Needed
- Large cooking pot
- Blender or food processor
- Fine mesh strainer or food mill
- Wooden spoon
- Measuring cups and spoons
- Storage container or glass bottles
Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cold running water. Remove any damaged spots and cut them into quarters. There is no need to peel or seed the tomatoes because they will be strained later.
Step 2: Cook the Tomatoes
Place the chopped tomatoes into a large pot. Add the water and chopped celery if using. Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking. During cooking, the tomatoes will soften and release their natural juices.
Step 3: Blend the Mixture
Remove the pot from the heat and allow the mixture to cool for about 5 minutes. Carefully transfer the cooked tomatoes to a blender.
Blend until smooth and creamy. If using a food processor, process in batches if necessary.
Step 4: Strain the Juice
Pour the blended mixture through a fine mesh strainer or food mill into a large bowl. Use the back of a spoon to press as much liquid as possible through the strainer.
Discard the remaining skins and seeds.
Step 5: Season the Juice
Return the strained juice to the pot. Stir in the salt, black pepper, sugar (if desired), and lemon juice.
Heat gently for 3 to 5 minutes, stirring occasionally. Taste and adjust seasonings according to your preference.
Step 6: Cool and Store
Allow the tomato juice to cool completely. Transfer it to clean glass bottles or airtight containers.
Refrigerate for at least 2 hours before serving for the best flavor.
Step 7: Serve
Shake or stir the juice before serving. Pour into glasses over ice if desired and garnish with fresh basil leaves.
Tips for the Best Homemade Tomato Juice
- Use fully ripe tomatoes for maximum sweetness and flavor.
- Roma, plum, or vine-ripened tomatoes work particularly well.
- Add a pinch of cayenne pepper for a spicy kick.
- For a smoother texture, strain the juice twice.
- Fresh lemon juice helps preserve color and enhances flavor.
- Chill thoroughly before serving for the most refreshing taste.
- Store refrigerated and consume within 5 days.
Variations
Spicy Tomato Juice
Add ¼ teaspoon cayenne pepper or a few drops of hot sauce during seasoning.
Herb Tomato Juice
Blend fresh basil, parsley, or oregano into the juice for a garden-fresh flavor.
Low-Sodium Version
Reduce or eliminate added salt and rely on herbs and lemon juice for flavor.
Vegetable Blend
Add carrots, celery, or bell peppers during cooking for additional nutrients and complexity.
Storage Instructions
Store homemade tomato juice in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in freezer-safe containers for up to 6 months. Leave some space at the top of the container to allow for expansion during freezing.
Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
- Made with fresh, wholesome ingredients
- No preservatives or artificial additives
- Naturally rich in vitamins and antioxidants
- Easy to customize with your favorite seasonings
- Budget-friendly and simple to prepare
- Perfect for healthy meal planning
Nutrition Information (Per Serving)
- Calories: 55
- Protein: 2 g
- Carbohydrates: 12 g
- Sugars: 8 g
- Fiber: 2 g
- Fat: 0.5 g
- Saturated Fat: 0 g
- Sodium: 220 mg
- Potassium: 620 mg