Tomato Juice Recipe

Wash and Core

Wash the tomatoes under cold running water. Remove cores and any stems. If tomatoes are very ripe and have thin skins you may leave skins on; for a silkier juice you will peel them (see blanching step).

Optional blanch and peel

Bring a large pot of water to a rapid simmer. Score a shallow X at the bottom of each tomato. Prepare a bowl of ice water. Drop tomatoes into simmering water for 20–30 seconds until skins begin to loosen, then transfer to ice bath. Peel skins off with fingers or a small knife.

Simmer to soften

Quarter the tomatoes (peeled or unpeeled) and place in a medium saucepan. Add the chopped carrot and celery if using. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until tomatoes are very soft and have released their juices, 10–15 minutes.

Blend or press

Use an immersion blender directly in the pot or transfer the cooked mixture in batches to a countertop blender and puree until smooth (about 30–60 seconds per batch). Be careful with hot liquids—vent the blender lid slightly and hold a towel over it.

Strain for smooth juice

Place a fine-mesh sieve or chinois over a large bowl or pitcher. Pour the pureed tomato mixture into the sieve and press with the back of a ladle or spatula to extract as much liquid as possible. For an extra-smooth result, line the sieve with a double layer of cheesecloth and allow to drip for 10–15 minutes, pressing gently.

Adjust consistency and color

If the juice seems thin, whisk in the optional tomato paste a little at a time until desired body and color are achieved.

Season

Stir in the lemon juice, vinegar (if using), sugar or honey, salt, and freshly ground black pepper. Taste and adjust: add more salt for brightness, more lemon or vinegar for acidity, or a touch more sweetener if the tomatoes are tart.

Add optional aromatics

If you used fresh herbs, bruise the leaves lightly and stir into the juice. For a slightly savory depth (Bloody Mary style), add hot sauce or Worcestershire to taste.

Chill

Transfer the finished tomato juice to a covered pitcher or bottle and chill in the refrigerator for at least 1 hour to let flavors meld. Serve cold over ice or straight from the fridge. Garnish with a celery stalk or lemon wedge if desired.