Tomato Juice Recipe: 4 Ways to Juice Tomatoes

Tomato juice is the naturally gluten-free result of extracting juice from fresh tomatoes, leaving the seeds, skin, and pulp behind. Use ripe tomatoes, such as Roma tomatoes, plum tomatoes, or large tomatoes for fresh tomato juice. Homemade tomato juice relies on the natural sugar in tomatoes, whereas store-bought tomato juice contains added sugar and preservatives. Make a fresh batch and store it in the refrigerator if you plan to use it immediately, or can the tomato juice to preserve it for even longer.

There is more than one method for juicing tomatoes. Here are four ways to extract tomato juice:

1. 1. Press the juice out with a potato masher. Cut the tomatoes into smaller pieces and place them in a large bowl. Use a potato masher to mash the tomatoes into a pulp and release the juice. Then push the pulp through a fine-mesh strainer or nut milk bag to get as much liquid as possible.
2. 2. Purée the tomatoes in a food processor. Pulse the tomatoes in a food processor until they are smooth. For large amounts of tomatoes, purée them in batches in the food processor. Strain the tomato mixture to get rid of the seeds and skin.
3. 3. Push the tomatoes through a food mill. Cook the tomatoes in boiling water, then place them in the food mill. Turn the handle to press the tomatoes, then turn the handle in the opposite direction to clean off the blades. The juice runs through the holes while the seeds, skin, and pulp remain in the food mill.
4. 4. Use a juicer. Cut the tomatoes into small enough pieces to fit through the juicer’s feed tube. Place a jar or glass measuring cup under the spout and use the wand to push the tomatoes through the juicer. Repeat that process for all of the tomatoes.

The flavor of tomato juice is milder than that of tomato paste or tomato purée; however, it can still add tomato flavor to foods. Here are three things you can prepare with tomato juice:

• In a Bloody Mary: Shake tomato juice with ice cubes, lemon juice, black pepper, hot sauce, celery salt, Worcestershire sauce, and vodka to make a classic Bloody Mary cocktail. Serve it alongside eggs Benedict, French toast, or burgers. Try making Chef Wolfgang Puck’s Bloody Mary recipe for a version with some heat.
• In smoothies: Blend tomato juice with frozen fruit, yogurt, and water for a smoothie. The tomato juice adds lycopene, beta carotene, vitamin C, and potassium to the smoothie, and its flavor will be mild compared to the other ingredients.
• As a base for tomato sauce: Use tomato juice instead of canned tomatoes when making a classic Italian tomato sauce. Alternatively, add tomato juice to sautéed bell peppers, onions, corn, and cayenne pepper for a chunky tomato and vegetable sauce. Pour your tomato sauce over shrimp and grits or pasta.