Description
Fresh homemade tomato juice made with ripe tomatoes and salt. Blanch, remove the seeds, simmer, and blend for a simple tomato juice you can drink on its own or use in a Bloody Mary.
Ingredients
Units
Scale
- 3 pounds fresh tomatoes (Beefsteak, Big Boy, or another juicy variety)
- 2 teaspoons salt, or to taste
Instructions
- Bring a large pot of water to a boil.
- Fill a large bowl with ice and water.
- Set out two additional bowls. Place a fine-mesh strainer over one bowl and use the other for the tomato flesh.
- Place the tomatoes in the boiling water for 30 seconds.
- Transfer the tomatoes directly to the ice water to stop the cooking.
- Peel the tomatoes and discard the skins.
- Remove and discard the tomato cores.
- Cut each tomato into about 6 wedges.
- Scoop the seeds and jelly-like pulp from each wedge into the strainer. Place the tomato flesh in the second bowl.
- Use the back of a large spoon to gently press the seed mixture against the strainer, collecting as much liquid as possible in the bowl below.
- Discard the seeds.
- Combine the tomato flesh, strained tomato liquid, and salt in a medium saucepan and bring to a simmer.
- Simmer for 15 minutes.
- Remove from the heat and allow the tomato mixture to cool for about 15 minutes.
- Transfer the cooled tomato mixture to a blender and blend on high until smooth and liquefied.
- Transfer to a covered container and refrigerate. Use within one week.
Notes
Salt is adjustable. Start with less if you prefer, then add more to taste after blending.
This recipe is intended for refrigerator storage, not shelf-stable canning.