38 Comments / Reviews

  1. Marsha B

    We made this juice for the second time and loved it! The first time we threw out the strained tomato/vegetable mixture. But this time we saved the strained tomato/vegetables. Put it in a blender with a small amount of water. Puree until thick but pourable. Makes an excellent tomato soup!

  2. 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.

  3. 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.

  4. Moshgat Tagir

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

    • Elise Bauer

      It should be cooked in my opinion. That said, you could try making a batch uncooked and see how it works for you.

  5. 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.

    • Elise

      Hello Eli, I do not have that information. You may be able to get a nutritional analysis tool online though.

  6. 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?

    • Elise

      Hello Lalita, if you froze it it should last more than a couple of weeks.

  7. Patty

    I was wondering why I couldn’t make tomato juice like I do salsa? I blanch tomatoes then core and pill the skin off them then I boil them then put them in clean canning jars and put the lids on and let them seal themselves.

    • Elise

      Hi Patty,
      Tomatoes vary in their levels of acidity, which is what protects you from botulism in canning. Most people I know who can tomatoes add a little acid, either vinegar or lemon juice, to make sure the mixture is acidic enough to be safe. That said, this tomato juice recipe is not a canning recipe, and since I’ve not canned tomato juice I’m hesitant to advise you on the subject.

      • Mary E Kochanski

        you csn use a Tb of lemon juice in each jar..that is what I’ve been doing for years

  8. Tracy

    Hi Elise,

    Does this tomato juice have to be cooked? I’m wondering if I can run all the ingredients through my juice and season to taste after. Thanks!

    Why don’t you try it both ways and see which you prefer? ~Elise

  9. huimin

    hey .. do we need to put water in together with all those tomatoes, celery and onion?

    No. ~Elise

  10. Kyle

    Ma’s old recipe with a modern update:

    24 cups of tomato juice:

    Quarter up tomatoes, skins and all. Put in a blender and liquefy. Write down the number of cups and pour through a tight screened strainer into a large stainless steel pot. Toss out the seeds in the strainer and keep going until you get 24 cups. Add 2 table spoons of salt, 4 tablespoons sugar, 1 tea spoon of celery salt, 5 good splashes of Worcestershire, 5 good shakes of Tabasco, a couple good dashes of Maggie, 20 good spins of a pepper mills. Bring to a rolling boil, reduce to gentle boil and cook for an hour. Let cool and pour into freezable jugs/containers. Keep one jug in the fridge and freeze the rest so you’ve got good home made juice for the winter. When you pour a glass, give it a good dose of pepper.

    You can also eat it up as a soup, recook add tomato paste and spice for tomato sauce. Add and spice to make it your own.

  11. Robert

    Dear Elise, I just canned some spegetti sauce using 40 pounds of tomatos . I have 3 ouarts of tomato juice left . I can not find a easy fast recipe for canning bloody mary mix. or tomato juice. I am only finding ones for one week in the refrigerater. I want to can it for a later date. Can you help?

    Hi Robert, I haven’t yet tried to can tomato juice, sorry! ~Elise

  12. Huber Hanes

    I have found that the: German-Johnson tomatoe ( the ugly pinkish looking tomatoes ), produce the best flavor for juices or sliceing in a salad. The seeds are smaller than a regular tomatoe seed — best time to plant is when the ground temp. is about 70 deg. +

  13. Sue Reimers

    when canning tomato juice in water bath; if the water was boiling 5 to 10 min, but the jars sealed, is that long enough and will it be safe to drink?

    This is not a recipe for canning tomato juice. To can tomatoes, or tomato juice, you need to add an acid, in order for it to be safe. Please consult a different source for canning juice or tomatoes. ~Elise

  14. Larry

    How long will my home made tomato juice keep in the refrig?

    A week maybe? The last time we made it I think it took us a week to drink up. ~Elise

  15. Lana

    Just made your tomato juice…spectacular!!! I also added 2 chopped banana peppers. OH, IT’S SO GOOD! Thanks!

  16. Farmgirl Susan

    Hi Elise,
    This looks like the perfect way to use up all the big tomatoes in my garden that cracked during the recent rain. I’ve just gathered them up and am ready to start cooking! One question – have you ever tried freezing this juice? I’m thinking of making several quarts at once and am the only one around here who will drink it – which is good news for me! ; )

    Hi Susan, no we haven’t tried freezing the juice. My experience with freezing juices like pomegranate or grape, isn’t great. The flavor just isn’t the same upon defrosting. Pure lemon juice does freeze well, and we freeze plenty of that. Haven’t tried it with the tomatoes though. If you do, please let us know how it turns out! ~Elise

  17. Mei

    Thank you so much for this recipe. I love it & so did my guests whom I shared it with today.

  18. Connie

    I just made this recipe, and it is great! The still-warm jars are cooling on my kitchen counter. I used a few cherry tomatoes and romas, along with “regular” tomatoes. I added 1/4 smoked paprika to the recipe, and used chipotle Tobasco sauce; I think both additions just rounded out the flavor. I want to make some more, and am willing to spend the gas money for a special trip to the store to get more celery. Thanks!

  19. Chris

    Thanks so much for the recipe. I tried it yesterday, and it was easy and delicious.

  20. Gail Long

    Why does it matter what type pot you use (aluminum or stainless steel)?

    Aluminum is reactive, it will react with the acidity of the tomatoes and change the flavor of the juice. ~Elise

  21. Chad Dore

    I made this last night using vine ripe tomatoes from the supermarket. I only put 1 tbs sugar due to personal taste and instead of salt, pepper and Tabasco I used a special cajun seasoning made at a local market here in Louisiana. I was surprised at how powerful and spicy the end result is. While many foods, especially meats and starches, seem to absorb seasoning, this mixture appears to highlight it. It also really shows you what gets lost when something goes through the manufacturing process.

  22. Midwesterner

    Our tomatoes are grown in cages made out of 4×4 square wire used for concrete reinforcement and are about 5 1/2 feet tall. The tomatoes are now having to be tied to the sides to keep them from breaking because the have over grown the top of the cages by about 3 foot. We have 8 plants of different varieties, and the currant size vine is the only ‘short’ vine. compost is a wonderful growing medium, and if gardeners don’t have a compost pile, you need to start one!
    We make juice a freeze it. It last us a winter, and into spring. Then we start salivating thinking about a new crop of fresh tomatoes.

  23. Georgia

    The fresh juice recipe sounds delicious. When I have done all I want to do with the tomatoes from the garden I freeze smaller ones whole. Wash them and let dry. Cut out the stem end and pop them whole into gallon freezer bags. When ready to use them take out however many you need for soup or chili or spaghetti, put them in a colander and run hot water over them and the skin slides right off. Put them into whatever you are making and as they thaw just start chopping at them with a spatula until they are in pieces. I have been doing this for years.

  24. priya

    Hi elise,

    Nice recipe for tomato juice.

    We had a neighbor who used to make a cofee cake with tomato juice. She didn’t share the recipe with me as it was her secret recipe.

    Do you have any recipe for quick breads using tomato juice?

    Campbell’s Soup company came out with a spice cake recipe calling for a can of condensed tomato soup in the 1930’s. It goes like this:

    2 cups flour
    1 1/3 cups sugar
    1 tablespoon + 1 teaspoon baking powder
    1 teaspoon baking soda
    1½ teaspoons ground allspice (optional)
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves (optional)
    1 can condensed Tomato Soup, undiluted
    ½ cup butter, softened
    2 eggs
    ¼ cup water
    1. Preheat oven to 350°F. 2. Grease and lightly flour 13” x 9” baking pan. 3. In large bowl mix flour, sugar, baking powder, baking soda, and spice. 4. Add soup, butter, eggs, and water. With mixer at low speed, beat until well mixed, constantly scrapingside and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.5. Bake 40 minutes, until toothpick inserted in centercomes out clean. 6. Cool in pan on wire rack 10 minutes. 7. Frost with Cream Cheese Frosting.

    Here’s another take on the recipe from the Old Foodie. M.F.K Fisher wrote about a similar cake in her How to Cook a Wolf.In this war time version, only 3 Tbsp of butter or shortening were used, and only 1 cup of sugar, for the same amount of flour. (You can search within the book on Amazon for the actual recipe.)
    Hope that helps! ~Elise

  25. Bob

    Man, I’m wicked jealous of your tomato plants too. My apartment doesn’t have any kind of yard, not even enough for a grill. I love V-8, I will have to try this since it pretty much has to be better. I never knew celery leaves were good for anything, I had always chopped them off. What else can you do with them?

    Celery leaves are great in chicken soup, either in the soup itself or for adding to the bones when one makes stock. ~Elise

  26. Linda

    Well, you have gone and done it again. Another excellent recipe. I read your recipe just after picking the morning’s tomatoes and wondering what I was going to do with them. This was a fast, easy recipe. I used regular tomato, roma, and cherry tomatoes. The prep was so easy – no need to be precise on cutting. I used a mini food processor to finish it all off. Elise, this would make a good soup base! And I agree with the vodka comment above. LOL Thanks!


  27. Midwesterner

    Throw in some carrots, green, red, and yellow peppers,some chili’s,and a couple of jalopeno’s(whole), (or habanero’s if you are brave), and a few bay leaves and some cilantro. Simmer for longer than 25 minutes(maybe 40 minimum) until the vegetables are soft enough to force through the sieve.
    And while you are at it, halve the sugar. It may need a bit, but not enough to make it sweet. That ruins the fresh tomato taste. If you want to reduce the acidity, use low acid tomatoes!

    The sugar amount is to taste. We have a lot of early girl tomatoes which tend to be more acidic and need the added sugar (again, for our taste, yours may be different.) ~Elise

  28. milan

    If I don’t have home grown tomatoes, what kind of tomatoes do you suggest buying from the supermarket?

    Vine ripened. ~Elise

  29. sylvie

    Great idea…and if you have lots of tomatoes, you can make that juice recipe and can it, therefore ensuring a steady supply throughout the winter.

    Canning tomatoes is fairly easy albeit it does requires boiling water – not always something one is overjoyed with in August. So it helps to keep your mind firmly on the picture of all the fragrant winter dish you can make with the tomato sauce, puree, juice etc: lasagna, spaghetti sauce, stews & curries, pizza, meat ball in read sauce etc.

    Next for me is tomato paste… got to use all those tomatoes!

  30. Madeline

    I’m so jealous of your tomato plants! This juice looks fantastic.

  31. 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

  32. Anne

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

  33. 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!

No ImageHomemade Tomato Juice

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