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How is where trusted research and expert knowledge come together. Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 13 people, some anonymous, worked to edit and improve it over time. This article has been viewed 197,088 times. Tomatoes contain a number of beneficial nutrients like lycopene, beta-carotene, and vitamin C, and tomato juice is a refreshing way to take these nutrients in.
It tastes best when you make it from fresh heirloom tomatoes. If you have an abundance of tomatoes at the end of the growing season, consider turning a few into tomato juice. If you have enough juice left over, preserve it in jars so you can enjoy the taste of summer’s bounty all winter. If you don’t have fresh tomatoes available, you can also make tomato juice from tomato paste.
The best tomatoes to use for making juice are ripe heirloom tomatoes that taste delicious raw. If a slice of the tomato has great flavor and texture, the juice will come out tasting great, too. Look for tomatoes at the peak of tomato season at your local produce market or farmer’s market. Keep in mind that you should be looking for juicy, sandwich or salad tomatoes, rather than paste tomatoes. You can choose one variety or a combination. Rinse the tomatoes under running tap water and dry with a clean dish towel or paper towels. Simply rinsing the tomatoes should be enough to remove most dirt and bacteria.
Core and cut the tomatoes into quarters. Slice the tomatoes open by cutting each one in half. Dig out the stem, removing any hard part that is not part of the flesh, and cut each half into two equal halves. Fill a large, non-reactive pot with the chopped tomatoes. Press the juice from the tomatoes.