Tomato Recipe

JUICE

1. 1

   Prep the tomatoes

   Rinse 6 cups of ripe tomatoes, remove cores, and chop into roughly 1-inch pieces to help them break down in the blender.

2. 2

   Blend the base

   In a blender or juicer, combine the chopped tomatoes with 1 cup of water and 0.5 cup of fresh lemon juice. Blend on high until very smooth, about 1–2 minutes.

3. 3

   Season the mixture

   Add 1.5 teaspoons salt and 0.5 teaspoon black pepper to the blended tomato base. If using, blend in 0.5 teaspoon sugar to balance acidity. Drizzle in 1 tablespoon olive oil for a silky texture if desired, and blend briefly to incorporate.

4. 4

   Strain and adjust

   Pour the mixture through a fine-mesh sieve or cheesecloth into a pitcher to remove seeds and skins for a smooth juice. Return strained juice to blender or a pitcher and taste; adjust salt or lemon juice if needed.

5. 5

   Chill and serve

   Refrigerate the tomato juice for at least 60 minutes until cold. Serve in glasses over ice, with a celery stalk or a pinch of additional pepper if desired.