Fresh Tomato Juice

Homemade tomato juice tastes nothing like what comes from a can. Fresh, ripe tomatoes pushed through a food mill produce a bright, vibrant juice with a sweetness and depth that store-bought just can’t match.

Blanching and peeling the tomatoes first removes the tough skins so your juice stays silky smooth. A food mill also catches the seeds, giving you clean juice without any gritty texture. If you only have a blender, strain through a fine-mesh sieve afterward.

A pinch of oregano and thyme adds herbal complexity without overpowering the tomato flavor, and that final squeeze of lemon sharpens everything up. Serve it ice-cold.

Chef Tips

• Use the ripest, most flavorful tomatoes you can find. Peak summer tomatoes make the best juice by far
• Heirloom varieties produce juice with more complex, interesting flavor than standard grocery store tomatoes
• Taste before seasoning. Great tomatoes need very little salt
• This juice keeps in the fridge for up to 2 days, but the flavor is best within a few hours of making it

Variations

• Add a rib of celery and a dash of hot sauce for a virgin Bloody Mary base
• Stir in fresh basil instead of oregano for an Italian-garden version
• Roast the tomatoes first for a deeper, smokier flavor profile