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International

Homemade tomato juice

Non-vegetarian

Ripe tomatoes simmered briefly with celery and onion, pressed through a sieve and seasoned with lemon, salt and pepper. Savoury, smooth and nothing like canned.

Homemade tomato juice is an International juice, ready in about 1 hour 30 minutes and made with tomato, celery and onion. It serves 3 and is rated easy to cook.

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Prep
10 min
Cook
20 min
Rest
1 h
Total
1 h 30 min
Serves
3
Level
Easy
Calories
73

Ingredients

3 glasses

Equipment

Method

  1. Step 1

    Put the tomatoes (opens in a new tab), celery (opens in a new tab) and onion (opens in a new tab) in a saucepan (opens in a new tab). Bring to a simmer over medium heat, crushing the tomatoes with a spoon so they release their juice.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  2. Step 2

    Simmer gently, stirring now and then, until the tomatoes (opens in a new tab) have completely collapsed.

    • 15 min
    • medium-low heat
    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  3. Step 3

    Press everything through a sieve with the back of a spoon, scraping the purée from underneath; discard the skins and seeds.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  4. Step 4

    Stir in the salt, sugar (opens in a new tab), lemon juice (opens in a new tab) and pepper (opens in a new tab) (plus Worcestershire and hot sauce (opens in a new tab) if you like). Cool, then chill until cold.

    • 2 min

  5. Step 5

    Shake or stir before serving, over ice if you like.

About this dish

Origin
Not attributed to one place · Origin uncertainA home kitchen staple made in many countries; no single origin.Also popular in United States, Germany, Japan, Russia
Dish
Breakfast · Brunch · Snack · Juices · Cold drinks
Cooking method
Simmered
Taste
savoury, tangy, umami
Diet
Pescatarian · Dairy-free · No nut ingredients · Low-carb
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, No gluten ingredientsWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly
Cook more with
Tomato · Celery · Onion · Sugar · Lemon juice
Techniques
Simmering

Allergens

  • Contains, can be adapted: Fishfrom worcestershire sauce
  • Contains, can be adapted: Glutenfrom worcestershire sauce
  • Contains: Celeryfrom celery, worcestershire sauce
  • May contain: Sulphitesfrom worcestershire sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

73 kcal per serving

Calculated

1 serving ≈ 364 g · recipe makes 3

Where the energy comes from

  • Protein 15%
  • Carbohydrate 77%
  • Fat 8%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy73 kcal20 kcal
Protein3.2 g0.9 g
Carbohydrate16.1 g4.4 g
Net carbohydrate11.7 g3.2 g
Sugars10.9 g3 g
Added sugars1.4 g0.4 g
Fibre4.4 g1.2 g
Fat0.7 g0.2 g
Saturated fat0.1 g0 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium610 mg168 mg
Salt equivalent1.5 g0.4 g
Vitamins & minerals per serving
Potassium
846 mg
Calcium
42 mg
Iron
1 mg
Magnesium
40 mg
Vitamin A (RAE)
143 µg
Vitamin C
49 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
58 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: worcestershire sauce, chilli sauce (sriracha-style), ice.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cooking briefly gives a smooth juice that does not separate and tastes rounder than raw.

Common mistakes

  • Using pale, out-of-season tomatoes — the juice will be thin and acidic.

Serve with

  • Serve with a celery stick as a stirrer and a pinch of celery salt.

Food safety

  • Cool quickly and refrigerate; do not store home-made tomato juice at room temperature (home canning needs added acid and a tested processing method).

Storage

  • Keeps 3–4 days in a clean covered jar in the fridge; freeze for up to 3 months.

Variations

  • Virgin Mary: Add Worcestershire, hot sauce, horseradish and a squeeze of lime, and serve over ice with celery.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Customise in Sip & Blend

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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