Homemade Tomato Juice

Photography Credit: Elise Bauer

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 Mary’s, I highly recommend making your own tomato juice.

Homemade Tomato Juice

My father announced the other day that he was going to make some tomato juice with some of the garden tomatoes that were overflowing our kitchen counter and I thought nothing of it.

But after one taste, wow! This is how V8 should taste.

Homemade Tomato Juice Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • 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.

Showing 4 of 36 Comments

  • Durgan

    http://durgan.org/2016/August%202016/9%20August%202016%20Tomato%20Juicing/HTML/ 9 August 2016 Tomato Juicing
    Twenty five pounds of fresh picked tomatoes were made into ten liters of Pressure Canned juice. Each liter jar contains about 2.5 pounds of tomatoes, cooked in their own juices, except for one liter of added water to start the cooking process. Annotated pictures depict the process.

  • Rita D

    I like this recipe, I use much less sugar and I when I make my tomato sauce and separate the seeds and tomato water that is what I use to make tomato juice, once I strain out all the seeds and stuff of course. I am left with tomato juice that needs flavoring and these are all very good ingredients. I make and drink everything within 1 week to 10 days.

  • Moshgat Tagir

    Can I just blend it all together or does it have to be cooked?

  • Eli Palmer

    Hey, I was just wondering if you had a calorie count/nutrition guide for this recipe. I drink tomato juice by the litre and making my own instead of paying out the nose for it sounds awesome but I’d like to know how the numbers stack up.

  • Lalita

    I boiled tomatoes and after sieving stored the juice in small plastic containers to freeze.I did not add salt or sugar.Do you think it will stay or get spoiled after a couple of weeks?

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