If you’ve never made homemade tomato juice now is the time to start! Homemade tomato juice is rich in nutrients, an amazing source of antioxidants (hello glowy skin), AND doesn’t have any added salts or sugars that store-bought tomato juice contains. This recipe only has 6 ingredients - all of which you can pronounce, and can be made in 3o minutes or less. Let’s get to it.
Recipe Ingredients
2 ½ lb tomatoes, roughly chopped
½ teaspoon Celery salt
⅛ teaspoon Black pepper
2 teaspoon Lemon juice
½ teaspoon Onion powder
1 teaspoon Granulated sugar
How To Homemade Tomato Juice
Step 1: In a large food processor, add the tomatoes and blend for a few minutes on high until smooth.
Step 2: Place a cheesecloth on top of a sieve and pour the juice into the cheesecloth. Allow the cheesecloth to catch the skin and seeds of the tomatoes and filter the juice.
Step 3: Once most of the juice has moved through the cheesecloth, gather the corners together and squeeze the remaining juice from the cloth.
Step 4: Add the tomato juice into a pot on the stove over medium heat and heat it to 185 degrees Fahrenheit.
Step 5: Add the seasonings and continue to keep at 185 degrees for about 5 minutes, stirring occasionally.
Step 6: Remove the tomato juice from the heat and let it cool completely. Store in airtight containers in the fridge.
FAQs
Can I Use Canned Tomatoes?
- Yes. If you choose to use canned tomatoes, completely drain the juice from the can before using.
Expert Tips
- If the tomato juice gets above 190 degrees Fahrenheit, it may separate in the fridge later.
How To Use Tomato Juice
- Tomatoes pair well with almost anything. Tomato juice can be used for soups and stews (like my sweet and easy instant pot chili or my instant pot vegetable soup) for bloody marys or any other cocktail/mocktail - you can even drink it plain!
Storage Instructions
- To store your homemade tomato juice cool it completely and pour it into a glass mason jar and consume it within 3 days. If you want to breeze your tomato juice you can do that as well. Pour the cooled juice into a freezer-safe jar, leaving a 1-inch gap at the top to allow for expansion. It will stay good in the freezer for 3 months.
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Homemade Tomato Juice
Ingredients
- 2.5 lb tomatoes (roughly chopped)
- ½ teaspoon celery salt
- ⅛ teaspoon black pepper
- 2 teaspoon lemon juice
- ½ teaspoon onion powder
- 1 teaspoon granulated sugar
Instructions
- In a large food processor, add the tomatoes and blend for a few minutes on high until smooth.
- Place a cheesecloth on top of a sieve and pour the juice into the cheesecloth. Allow the cheesecloth to catch the skin and seeds of the tomatoes and filter the juice.
- Once most of the juice has moved through the cheesecloth, gather the corners together and squeeze the remaining juice from the cloth.
- Add the tomato juice into a pot on the stove over medium heat and heat it to 185 degrees Fahrenheit.
- Add the seasonings and continue to keep at 185 degrees for about 5 minutes, stirring occasionally.
- Remove the tomato juice from the heat and let it cool completely. Store in airtight containers in the fridge.
Notes
- If the tomato juice gets above 190 degrees Fahrenheit, it may separate in the fridge later.
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