Homemade Tomato Juice

For those of us who garden and grow tomatoes, there often comes a point in the summer tomato growing season in which the bounty greatly exceeds one’s ability to consume it, in its regular tomato form. If you find yourself in this position, and you love tomato juice, V8, Bloody or Virgin Marys, I highly recommend making your own tomato juice. My dad announced the other day that he was going to make some tomato juice and I thought nothing of it. But after one taste, wow. This is how V8 should taste.

Homemade Tomato Juice Recipe

  • Yield: Makes about 1 quart.

Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness.



  • 3 pounds very ripe garden tomatoes, cored, roughly chopped
  • 1 1/4 cups chopped celery with leaves
  • 1/3 cup chopped onion
  • 2 Tbsp sugar (to taste)
  • 1 teaspoon salt
  • Pinch black pepper
  • A couple shakes of Tabasco sauce, about 6-8 drops (to taste)


1 Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.

2 Force mixture through a sieve, chinoise, or food mill. Cool completely.

Store covered and chilled. Will last for about 1 week in the refrigerator.

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Recipe adapted from Gourmet Magazine, who got it from Chef Brill Williams of The Inn at Sawmill Farm in West Dover, Vermont.


Bloody Mary salsa form Not Eating Out in New York
Homemade V8 from YumSugar
Vietnamese Tomato Shake (Sinh To Ca Chua) from Wandering Chopsticks

Tomatoes in our garden; they overgrew their cages weeks ago.

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Showing 4 of 38 Comments

  • Katie

    Sounds delicious! I love celery leaves, they are my favorite part of celery. lol

  • cate

    I can’t wait to try this…I think bloody mary mix is great so I’m sure this will be even more delicious!

  • Anne

    You can freeze tomatoes too, though they end up “smooshy”…perfect for chilies, spaghetti and casseroles.

  • Annie Nielsen

    Hi, Elise

    My first time posting. I’ve been lurking for almost a year now…

    Is it safe to assume that this recipe will work with cherry tomatoes?

    Sure! You have 3 pounds of cherry tomatoes? Wow! Mine never make it out of the garden; I eat ’em. ;-) ~Elise

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