How to Make Tomato Juice from Fresh Tomatoes

Looking for a way to use up fresh tomatoes? This homemade tomato juice recipe turns ripe tomatoes and salt into a fresh, flavorful drink that works on its own or as the base for a Bloody Mary.

We like to take recipes a little further, and this one started with my search for a great from-scratch Bloody Mary. Homemade tomato juice is simple, useful when the garden is overflowing, and lets you control exactly how much salt goes into the finished drink.

Some recipes just aren’t rocket science. At its most basic, tomato juice is tomatoes and salt, and even the salt is adjustable. The main tricks are peeling the tomatoes, removing the seeds, simmering the flesh and strained juice, and blending everything smooth.

Best Tomatoes for Tomato Juice

For sauces, I usually reach for Roma or San Marzano tomatoes. For juice, I prefer larger, juicier slicing tomatoes such as Beefsteak or Big Boy. Any ripe tomato can work, but juicy slicing tomatoes give you more liquid, while smaller tomatoes simply take more time to blanch, peel, and core.

How to Blanch Tomatoes and Remove the Seeds

Removing the skins and seeds is the most hands-on part of this recipe. Bring a large pot of water to a boil, then lower the tomatoes into the water for about 30 seconds. Transfer them with a slotted spoon to a bowl of ice water. The brief blanch loosens the skins, and the ice bath cools the tomatoes quickly so they are easier to handle.

The skins may already be split after blanching. If not, nick the skin with a paring knife and peel it away, then remove the cores.

Cut each tomato into about six wedges. Set a fine-mesh strainer over one bowl and place a second bowl next to it. Scoop the seeds and jelly-like pulp into the strainer, and place the firmer tomato flesh in the second bowl.

Use the back of a large spoon to press the seed mixture against the strainer, collecting as much tomato liquid as possible in the bowl below. Discard the seeds.

Add the tomato flesh, strained liquid, and salt to a medium saucepan. Bring to a simmer and cook for 15 minutes.

Why Cook the Tomatoes?

I tested this both raw and cooked, and I prefer the cooked version. A short simmer softens the tomato flesh, mellows the raw flavor, and gives the finished juice a smoother texture after blending.

Blend and Chill the Tomato Juice

After simmering, remove the saucepan from the heat and let the tomatoes cool for about 15 minutes. Transfer the mixture to a blender and blend until smooth. Store the finished tomato juice covered in the refrigerator and use it within one week.

This is a refrigerator-storage recipe, not a shelf-stable canning recipe.

How Much Salt to Add

Commercial tomato juice can be fairly salty, but making it at home lets you control the seasoning. I use 2 teaspoons of salt for 3 pounds of tomatoes.

Treat that as a starting point. Use less if you prefer, then taste the finished juice and add more if needed.

Use Homemade Tomato Juice in a Bloody Mary

This tomato juice started as part of my from-scratch Bloody Mary project. I’ve already made homemade celery salt and Carolina Reaper hot sauce, and this juice brings the tomato base into the same from-scratch spirit. Who makes their own celery salt, hot sauce, and tomato juice just for a Bloody Mary? Apparently, this guy.

More Ways to Use Fresh Tomatoes

During testing I ended up with quite a bit of tomato juice, and it reminded me how useful a pile of fresh tomatoes can be. The finished juice can work in tomato-based soups, sauces, and cocktails, and if your garden is producing faster than you can keep up, my Rustic Creamy Tomato Soup is another great way to put those tomatoes to work.

Equipment Used in This Recipe

You’ll also need a large pot, a bowl for ice water, two additional bowls, a paring knife, a medium saucepan, and a large spoon.

• Metal slotted spoon
• Fine-mesh strainer
• Blender
• Quart jars for refrigerator storage

Did You Try This Recipe?

I had a lot of fun making this tomato juice from scratch, and I like it just as much on its own as I do in a Bloody Mary. If you make it, leave a rating and comment below—I’d love to hear how it turned out.

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