If you grew up loving the specific flavor of homemade tomato juice, this is the recipe that brings it all back—only better. Handed down from a grandmother who knew her way around canning season, this rich and savory tomato juice is the real deal. Made fresh from ripe, red tomatoes, it’s perfect for sipping cold or using as a base for stews and sauces.
Ingredients:
- 220 pounds of ripe tomatoes (for approx. 13 gallons of juice)
- Salt, to taste
- Black pepper, to taste
Instructions:
- Wash the tomatoes thoroughly. Remove the hard stems and cut each tomato into quarters.
- Using a food mill or tomato strainer, press the raw tomatoes. This is the most time-consuming part, but worth it—pressing them fresh helps remove skins that contain tannins, which can make the juice bitter.
- Pour the pressed juice into a large stockpot and bring to a boil.
- Simmer the juice until it reduces in volume by about one-third.
- Season with salt and black pepper to taste before removing from heat.
- While still hot, pour the juice into sterilized glass bottles or jars and seal immediately.
- Store in a cool, dark place. Chill before serving.
Tip: Only use ripe, fully red tomatoes—greenish ones will ruin the flavor.
