Homemade Tomato Juice

Homemade tomato juice is rich in nutrients, is an amazing source of antioxidants, and doesn’t have any of the 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 30 minutes or less.

Course Drinks

Keyword homemade tomato juice, tomato juice, tomato juice recipe

Prep Time 10 minutes

Cook Time 10 minutes

Servings cups

Calories 113kcal

Author Abbey Rodriguez

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.

Nutrition