Homemade Tomato Juice

Have an abundance of tomatoes in your garden? Make your own delicious tomato juice, a homemade V-8.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated February 05, 2021
Elise Bauer
Homemade Tomato Juice
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
Elise Bauer

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

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Yield 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.

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

Ingredients

  • 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)

Method

  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.