Buzz
Tomatoes are rich in essential nutrients like lycopene, beta-carotene, and vitamin C. Extracting juice from tomatoes is an excellent way to deliver these nutrients to your body. Fresh Heirloom tomatoes (heritage tomatoes) yield the most flavorful juice.
If you harvest an abundance of tomatoes at the end of the growing season, use some to make juice. Any leftover juice can be stored in jars, allowing you to enjoy the taste of summer even during winter.
If fresh tomatoes aren’t available, you can also prepare juice using tomato sauce.
Ingredients
Fresh Tomato Juice
- 900g tomatoes (approximately 2 large Beefsteak tomatoes, 6 medium Globe tomatoes, 16 Plum tomatoes, or 50 cherry tomatoes)
- Salt, sugar, and pepper for seasoning
Tomato Juice from Tomato Sauce
- 1 can (180 ml) of unsalted tomato sauce
- 3 cups (750 ml) of cold water
- Salt, sugar, and pepper for seasoning
Steps
Making Fresh Tomato Juice
Choose ripe and juicy tomatoes. Ripe Heirloom tomatoes, known for their fresh and authentic flavor, are the best choice for making juice. If the tomato slices have excellent taste and texture, the juice will be equally delicious. Therefore, opt for in-season tomatoes from farmers' markets or local produce stands. Always select tomatoes intended for juicing, sandwiches, or salads rather than those meant for sauces.
- Organic tomatoes are preferable to commercially grown ones, which may contain pesticides. You certainly wouldn’t want a chemical aftertaste in your juice.
- You can choose a single variety or mix different types. Early Girl and Big Boy tomatoes are juicier, while Roma tomatoes yield thicker juice (if using Roma tomatoes, which are ideal for sauces, combine them with other water-rich varieties).
Wash the tomatoes. Clean the tomatoes thoroughly and dry them using a dish towel or paper towel. Simply rinsing them with water is sufficient to remove dirt and bacteria.
Core and quarter the tomatoes. Slice each tomato in half. Remove the stem and any tough, non-fleshy parts. Then, cut each half into two equal pieces.
Place the cut tomatoes into a large pot (one that doesn’t react with any type of food). Use a non-stick or ceramic pot instead of aluminum, as aluminum can react with the acid in tomatoes, altering their color and flavor.
Crush the tomatoes to extract the juice. Use a potato masher or wooden spoon to press the tomatoes, allowing the juice to flow. At this point, the pot should be filled with a mixture of tomato juice and pulp. Cover the pot and bring it to a boil.
- If the mixture is too dry to boil, add a few cups of water to ensure there’s enough liquid for boiling.
Boil the mixture in the pot. Stir the tomatoes and juice continuously to prevent burning. Cook until the mixture softens and remains watery. This process takes about 25-30 minutes.
Add seasoning if desired. Include a pinch of sugar, salt, and other spices to enhance the flavor of the tomato juice. The sweetness of the sugar helps balance the acidity of the tomatoes.
- If unsure about the amount of sugar, salt, or pepper to add, start with a small quantity. After removing the pot from heat and tasting, you can adjust the seasoning as needed.
Remove the pot from heat and let it cool for a few minutes. Avoid cooling the tomatoes to room temperature. Let them cool just enough to prevent burning.
Separate the pulp from the juice. Place a strainer or fine-mesh sieve over a large glass bowl. If using a strainer, choose one with a fine mesh. Glass or plastic bowls are preferable, as metal bowls can react with the tomato acid. Slowly pour the cooled tomato mixture through the strainer. Most of the juice will pass through the mesh.
- Occasionally shake the strainer to prevent pulp from clogging the holes and to allow the juice to drip into the bowl. Use a plastic spatula to press the tomato mixture again. Pressing helps extract any remaining juice from the pulp.
- Discard the pulp left in the strainer after juicing. It no longer holds much culinary value.
Cover and refrigerate the juice. Chill for at least 30 minutes, and remember to stir well before serving. Tomato juice stored in a tightly sealed container in the refrigerator can last up to a week.
Making Tomato Juice from Tomato Sauce
Open a 180 ml can of tomato sauce. Opt for tomato sauce with as few additives as possible. You can use a 360 ml can to make more juice, but you’ll need to double the amount of water.
Scoop the tomato sauce from the can into a medium-sized container. Choose a container with a tight-sealing lid and spout for longer preservation. Use a larger container if using a 360 ml can of sauce.
Measure water four times the volume of the tomato sauce can. Pour the water into the container with the sauce. While you can use a standard measuring cup, using the sauce can ensures the correct water-to-sauce ratio.
Stir the tomato juice and water together until well combined. If possible, use a hand blender to ensure the ingredients are thoroughly mixed.
Season with sugar, salt, and pepper. Stir the ingredients in the container or blend with a hand mixer until fully integrated. If the tomato sauce already contains salt, you can skip this step.
Store the tomato juice in the refrigerator until ready to serve. After one week, discard any unused juice.
Canning Tomato Juice
Prepare the equipment. To can tomato juice, you’ll need glass jars (about 1 liter) with lids and metal rings. Additionally, a pressure canner is essential for sterilization during the canning process. Using jar lifters will also make it easier to remove the jars from the canner after heating.
- Note that canning tomato juice without a pressure canner is not recommended. The juice must reach high temperatures to kill bacteria and ensure it’s safe for consumption.
- You can use a boiling water canner, a dial-gauge pressure canner, or a weighted-gauge pressure canner.
Sterilize the jars. Boil each jar in water for about 5 minutes or use a dishwasher for sterilization. Place the jars on a clean dish towel to prepare for filling with tomato juice.
Prepare fresh tomato juice. If canning tomato juice, it’s best to make it from fresh tomatoes rather than tomato sauce. Make enough juice to fill one or more 0.95-liter jars, leaving 1.5 cm of headspace at the top of each jar.
Strain out the pulp, skin, and seeds from the tomatoes.
Heat the tomato juice for about 10 minutes. Boil the juice for 10 minutes to sterilize it and prepare it for canning. At this stage, you can take additional steps to improve preservation:
- Add lemon juice or vinegar. The acidity of lemon juice or vinegar helps preserve the tomato juice. Add 1 tablespoon of lemon juice or vinegar per jar of tomato juice.
- Use salt. Salt acts as a preservative. If using salt, add 1 tablespoon to 0.95 liters of tomato juice. Keep in mind that salt will alter the flavor of the juice.
Pour the juice into the jars. Leave 1.5 cm of headspace at the top of each jar. Seal the jars tightly with lids and metal rings.
Place the jars in the pressure canner and heat them. Follow the manufacturer’s instructions for your specific canner. The standard heating time is approximately 25-35 minutes. Once sterilized, remove the jars and let them cool undisturbed for 24 hours.
Store the canned tomato juice in a cool, dry place.
Tips
- If you dislike the plain taste of tomatoes or want to boost nutritional value, blend in other vegetables to create a mixed vegetable and tomato juice. Celery, carrots, and finely chopped onions pair well with tomato juice. Alternatively, add a dash of hot sauce for a spicy kick.
- Experiment with different tomato varieties for juicing. Large Steak tomatoes have thick flesh and a robust flavor, while Plum or cherry tomatoes tend to be sweeter. Remember, smaller and sweeter tomatoes require less added sugar.
Warnings
- Choose tomato sauce packaged in BPA-free cans. BPA can react with the acid in tomatoes, contaminating the sauce. Glass jars are BPA-free, making tomato sauce sold in glass jars the safest option.
What You’ll Need
- Dish towel or paper towels
- Sharp knife
- Heat-resistant spoon or whisk
- Non-stick or ceramic pot
- Strainer or fine-mesh sieve
- Glass bowl
- Pressure canner
