Tomato Juice Recipe

Tomato Juice

1. 1

   Prepare tomatoes

   Wash the tomatoes thoroughly. Remove stems and any blemishes. If you prefer a smoother, less bitter juice, score a shallow X on the blossom end of each tomato and blanch them: bring a pot of water to boil, add tomatoes for 20–30 seconds until skins split, then transfer to an ice bath and slip off skins. Otherwise you can leave skins on for more texture and nutrition.

2. 2

   Chop and combine

   Coarsely chop the tomatoes and place them in a blender or food processor. Add the water, celery and onion (if using). Blend on high until very smooth, about 45–60 seconds. If you want a chunkier tomato beverage, pulse less and stop earlier.

3. 3

   Strain (optional for smooth juice)

   For a silky-smooth juice, pour the blended mixture through a fine-mesh sieve or chinois set over a bowl. Use the back of a spoon to press solids and extract as much liquid as possible. Discard or reserve the pulp for soups or sauces. If you prefer a thicker beverage, skip straining.

4. 4

   Season and adjust

   Return the strained juice to a clean pitcher. Stir in kosher salt, sugar, black pepper, fresh lemon juice and Worcestershire sauce (if using). Taste and adjust seasoning: add more salt, pepper, sugar or lemon juice to balance acidity and flavor. If the juice is too thick, thin with up to 1/2 cup additional cold water, adding gradually.

5. 5

   Chill

   Cover the pitcher and refrigerate the tomato juice for at least 1 hour to allow flavors to meld and to chill thoroughly. Tomato juice can be served immediately over ice if you're short on time, but chilling improves flavor.

6. 6

   Serve

   Stir the juice again before serving. Pour into glasses over ice if desired. Garnish each glass with a basil or celery sprig. Leftover juice keeps well in a sealed container in the refrigerator for up to 3 days; stir or shake before serving.