Provided by The Food Channel

Recipe: Small Batch Homemade Tomato Juice

Posted online September 24, 2013 | 1:32 pm

Ingredients

6 to 7 pounds vine ripened tomatoes
2 stalks celery, halved
sugar, to taste
kosher salt, to taste
celery salt, to taste
fresh ground black pepper, to taste

Prep Time:

5 minutes

Cook Time:

45 minutes

Serves:

—

Sweet tangy homemade tomato juice! This easy-to-prepare recipe makes just enough fresh tomato juice for the family to enjoy throughout the week. Or serve as a base for a batch of signature bloody Mary’s for festive week-end entertaining. Because tomatoes are random sliced chunks before simmering, this offers a great way to use up less than perfect from the garden or farmer’s market. Homemade tomato juice will last in the refrigerator for 7 to 10 days; recipe can be reduced for smaller batches, if needed.

Makes 3 quarts

Preparation

Wash tomatoes; trimming away core and any bruised or damaged spots.
Slice tomatoes into random-size chunks; transfer to a large stainless steel pot.
Simmer over very low heat until tomatoes start to release juice, (about 10 minutes), stirring frequently. Increase heat to medium-low and simmer until celery is tender and tomatoes chunks have disintegrated, stirring occasionally (about 30 to 40 minutes). Remove celery stalks and discard.
Using a ladle, pour tomato mixture through a sieve, food mill or old fashioned cone sieve over a large bowl and press to remove skin or seeds.
Taste tomato juice and season to taste.
Ladle into sanitized quart jars, cover and refrigerate to chill. Homemade tomato juice will last in the refrigerator for 7 to 10 days.

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