Fresh Tomato Juice Recipe
Juicing raw, fully ripe tomatoes and straining out the seeds and skins gives a juice that's brighter and less pulpy than most bottled versions, and a splash of lemon juice and salt sharpens the flavor without needing to cook anything down.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 3 lbs ripe tomatoes, cored and quartered
- 2 ribs celery ribs, roughly chopped
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Nutrition per serving
- Calories
- 67
- Protein
- 3g
- Carbs
- 15g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Wash the tomatoes, cut out the hard white core near the stem, and cut each tomato into quarters or chunks small enough to feed through a juicer.
- 2Feed the tomato chunks and chopped celery through a juicer, alternating a piece of celery every few pieces of tomato to help push the pulp through.
- 3If juicing without a machine, puree the tomato and celery in a blender until smooth, then pour through a fine-mesh sieve or cheesecloth set over a bowl, pressing on the solids with a spoon to extract as much liquid as possible.
- 4Stir the lemon juice, salt, and pepper into the strained juice, then taste and adjust the seasoning.
- 5Chill for at least 30 minutes before serving, or pour over ice right away. Stir before drinking, since the juice will separate slightly as it sits.
Tips & variations
- Use tomatoes that are fully ripe and even a little soft, underripe tomatoes juice thin and taste sour no matter how much you season them.
- A pinch of sugar (about 1/2 teaspoon) balances acidic tomatoes without making the juice taste sweet.
- Add a splash of hot sauce or a few dashes of Worcestershire sauce for a Bloody Mary-style version.
- Swap in a small handful of fresh basil leaves before straining for a more herbal, almost gazpacho-like juice.
Storage & reheating
Store fresh tomato juice in an airtight container in the refrigerator for up to 4 days; the juice will separate, so shake or stir before drinking. To freeze, leave about an inch of headspace in the container and freeze for up to 3 months, then thaw in the fridge overnight.
Tips from the Tulo kitchen
- Roll the tomatoes on the counter and press gently before cutting; slightly softening them makes them easier to feed through a juicer without clogging it.
- Save the strained pulp and seeds instead of tossing them, they work fine stirred into soup stock or a quick pan sauce.
FAQ
Can I make this without a juicer?
Yes. Puree the tomatoes and celery in a blender until smooth, then strain through a fine-mesh sieve or cheesecloth, pressing on the solids to release the liquid.
Why does my fresh tomato juice taste flat compared to canned?
Canned tomato juice is usually salted heavily and sometimes has sugar added; fresh juice needs a similar boost from salt, lemon juice, and a small pinch of sugar to taste as balanced.
What are the best tomatoes for juicing?
Fully vine-ripened, in-season tomatoes like beefsteak or Roma give the most juice and deepest flavor; hard, pale supermarket tomatoes produce thin, watery juice.
Do I need to peel the tomatoes first?
No, the skins get separated out during straining, so there's no need to peel tomatoes before juicing them.
