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Home » Recipe Type » Drinks
5 from 1 review

2-Ingredient Tomato Juice with Fresh Tomatoes

1 minute
tomato
By: Pamela Reed
Posted:9/13/22
Updated:5/28/24
Jump to Recipe

Ready, set, blend — It doesn’t get any easier or fresher than this homemade tomato juice recipe! Made with only 2 ingredients — fresh tomatoes and celery salt — and ready in just 1 minute from start to finish. Full canning instructions detailed below as well.

top down of tomato juice with ice cube in glass on table.

Easy Fresh Tomato Juice

You only need 2 ingredients to make fresh tomato juice! Tomatoes and celery salt – that’s it! Stop buying tomato juice at the grocery store and start making your own!

As a kid I loved tomato juice, especially during the Summer months. I remember playing outside in the afternoon, and then coming inside where there was a cup of iced tomato juice waiting for me. This tradition has now been passed down because my kids love it too!

Have lots of garden tomatoes? Canning tomato juice is so easy! At the bottom of this post I will supply you full water bath canning instructions! For every 20 pounds of tomatoes, you will be able to can 7 quarts, or 14 pint jars of tomato juice.

Make sure to check out my fresh tomato recipe collection for more tomato recipes! Also check out my homemade apple juice and homemade green juice too if you’re thirsty!

canning mason jars filled with tomato juice.

What type of tomatoes are best for tomato juice?

You want juicy tomatoes to make a good tomato juice! I recommend beefsteak tomatoes, but a juicy plum/roma will also work if that’s what you’re growing. As always, it will taste best with fresh Summer time garden tomatoes!

Note: The color of the tomato juice depends on the the color and juiciness of the tomatoes. I find that peak Summer time beefsteak tomatoes result in a deep rich red color, while early plum tomatoes are more paler in color.

beefsteak tomatoes and celery salt on table.

How to Make Homemade Tomato Juice 

Chop tomatoes up and place in food processor or blender.

chopped tomatoes in food processor.

Pulse until smooth. The top will look pulpy and seedy but we’re going to smooth that out.

tomatoes pulsed in food processor.

Use a fine mesh strainer or cheesecloth, placing it over a cup or bowl and pour the tomato mixture into it.  The goal is to use something that will make sure the seeds don’t get through. To quicken the process, press down with a spoon, so the juice squeezes out.  Discard the tomatoes on top of cheesecloth (compost them!).

tomato juice running through mesh strainer into glass jar.

Add celery salt into the cup and stir. Bonus: Want a little kick to your tomato juice? Add a pinch of cayenne or black pepper to the cup too!

celery salt being poured into cup.

Serve and enjoy your fresh tomato juice! I like adding a couple ice cubes to serve mine chilled. You can even get fancy and add a garnish on top, like a celery stick, fresh parsley or basil.

iced tomato juice in glass.

How to Can Tomato Juice

You can easily can tomato juice in a water bath. When we’re picking lots of tomatoes, I make a few batches of canned tomato juice. For about 20 pounds of tomatoes, you will be able to can 7 quarts, or 14 pint jars.

Here’s my step by step instructions:

  • Sterilize jars and add water to the canner, starting to heat up the water.
  • Quarter tomatoes and add to the food processor or blender and blend until smooth, and then pour over large bowl, using a cheesecloth or mesh sieve to remove any seeds/ chunky leftover parts. You will most likely need to do this in a few batches if you’re canning 10+ pounds of tomatoes.
  • Add tomato juice to jars, leaving 1/2 inch headspace. For every quart, add 1 teaspoon of celery salt (or 1/2 teaspoon per pint).
  • To can, we need to add acidity to the jars. Add 2 tablespoons of lemon juice to each quart (or 1 tablespoon per pint). You will not be able to taste the lemon juice.
  • Stir to fully combine, and then wipe the rims of the jars clean.
  • Put your lids and screw bands on.
  • Add tomato juice on canner rack, lowering it into hot water. Jars should be covered by 2 inches of water, if not, add more water.
  • Place lid on canner pot, turn heat up and bring to a active boil (but not too much – it shouldn’t be splashing outside of the pot).
  • Process according to your altitude and jar size:

Processing time for water bath pints jars.

0-1,000 ft – 35 minutes
1,001-3,000 ft – 40 minutes
3,001-6,000 ft – 45 minutes
6,001 ft and above – 50 minutes

Processing time for water bath quart jars:
0-1,000 ft – 40 minutes
1,001-3,000 ft – 45 minutes
3,001-6,000 ft – 50 minutes
6,001 ft and above – 55 minutes

  • Turn heat off, remove lid and allow the jars to rest for 5 minutes before carefully removing the jars from the pot.
  • Move jars to counter, and allow to sit overnight. The next day, check the seals and then store in a dark pantry.
mason jars filled with tomato juice next to canning lids and rings.

How to Store Tomato Juice

Fresh: Store leftover tomato juice in a mason jar with lid, or covered cup, in the refrigerator. Tomato Juice is good for 4-5 days in the refrigerator.

Canned: Store canned tomato juice in a dark pantry or cabinet. Properly sealed canned tomato juice is good for a year.

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Ready, set, blend — It doesn’t get any easier or fresher than this homemade tomato juice recipe! Made with only 2 ingredients — fresh tomatoes and celery salt — and ready in just 1 minute from start to finish. Full canning instructions detailed below as well.
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5 from 1 review

2-Ingredient Tomato Juice with Fresh Tomatoes

Print
Ready, set, blend — It doesn’t get any easier or fresher than this homemade tomato juice recipe! Made with only 2 ingredients — fresh tomatoes and celery salt — and ready in just 1 minute from start to finish. Full canning instructions detailed below as well.
By: Pamela Reed
Prep Time: 1 minute minute
Cook Time: 0 minutes minutes
Total Time 1 minute minute
serves 1

Ingredients

  • 2 large tomatoes (beefsteak works best, but can also use plum) stem removed, chopped into quarters
  • 1/4 teaspoon celery salt

Instructions

  • Place tomatoes in a food processor or blender and pulse until liquid and smooth.
  • Place a fine mesh strainer or cheesecloth over a cup or bowl and pour tomato mixture over it, collecting the liquids in the cup. To attach the cheesecloth to the cup I like to use a rubber band. To speed up the process, press tomato liquid down with a spoon. Discard any tomato pieces on top (compost them!).
  • Add celery salt into cup and stir. If serving chilled, add a couple of ice cubes to cup. Serve and enjoy this delicious tomato juice!

How to Can Tomato Juice

  • For about 20 pounds of tomatoes, you will be able to can 6 quarts or 12 pint jars.
  • Sterilize jars and add water to the canner pot, starting to heat the water up.
  • Quarter tomatoes and add to the food processor or blender and blend until smooth, and then pour over large bowl, using a cheesecloth or mesh sieve to remove any seeds/ chunky leftover parts. You will most likely need to do this in a few batches.
  • Add tomato juice to jars, leaving 1/2 inch headspace.
  • For every quart jar, add 1 teaspoon of celery salt (or 1/2 teaspoon per pint). To can, we need to add acidity to the jars. Add 2 tablespoons of lemon juice to each quart (or 1 tablespoon per pint). Stir to fully combine.
  • Wipe the rims of the jars clean. Put the lids and screw bands on.
  • Add tomato juice on canner rack, lowering it into hot water. Jars should be covered by 2 inches of water, if not, add more water.
  • Place lid on canner pot, turn heat up and bring to a active boil (but not too much – it shouldn’t be splashing outside of the pot).
  • Process according to your altitude and jar size:
    Processing time for water bath pints jars.:
    0-1,000 ft – 35 minutes
    1,001-3,000 ft – 40 minutes
    3,001-6,000 ft – 45 minutes
    6,001 ft and above – 50 minutes
    Processing time for water bath quart jars:
    0-1,000 ft – 40 minutes
    1,001-3,000 ft – 45 minutes
    3,001-6,000 ft – 50 minutes
    6,001 ft and above – 55 minutes
  • Turn heat off, remove lid and allow the jars to rest for 5 minutes before carefully removing the jars from the pot.
  • Move jars to counter, and allow to sit overnight. The next day, check the seals and then store in a dark cabinet or pantry.
Course: Drinks
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: canning tomato juice, tomato juice
Vegan, Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Rick Trimble says

    September 27, 2022 at 4:28 pm

    Easy peasy recipe….simple and delicious

    Reply
  2. Kelly says

    September 12, 2014 at 4:22 pm

    I’ve never tried tomato tea but I love that idea! This looks beautiful and so fresh and tasty!

    Reply
  3. Choc Chip Uru says

    September 12, 2014 at 6:47 am

    Didn’t even know tomato tea was a drink, but I am all for it 😀
    It looks so refreshing and with spring coming? Perfect!

    Cheers
    Choc Chip Uru

    Reply
  4. Laura @ Raise Your Garden says

    September 11, 2014 at 8:22 pm

    Tomatoes are my go-to vegetable. I love them! I would marry my tomatoes if I could. So tomato tea? Wow, afternoon pick me up is right. And nutritious right because tomatoes have more nutrients when cooked? I’m so tempted to just eat tomato raw, but I love this tea because if heats the tomatoes bringing out more nutrients. Yay!

    Reply
  5. Ashley @ My Midwest Table says

    September 11, 2014 at 6:37 pm

    I love tomatoes, and I love tea. This sounds delicious!

    Oh! One of my favorite things about living in Nebraska is red beer. Cold tomato juice mixed with beer. So good! Definitely reminds me of fall because what’s this season without red beer and Husker football? 🙂

    Reply
  6. Tandy | Lavender and Lime says

    September 11, 2014 at 3:36 am

    I just love anything with tomatoes! This looks perfect 🙂

    Reply
  7. Koko says

    September 11, 2014 at 1:07 am

    This is cray!!!!!! I know I have to try this! It’s like a Caesar!

    Reply
  8. yummychunklet says

    September 10, 2014 at 9:11 pm

    Fun idea!

    Reply
  9. Kelly @ Trial and Eater says

    September 10, 2014 at 4:25 pm

    i totally just went to order cheese cloth online just to make this. I’m intrigued!

    Reply
    • Pamela says

      September 10, 2014 at 6:37 pm

      That makes me so happy Kelly!

      Reply
  10. Gayle @ Pumpkin 'N Spice says

    September 10, 2014 at 3:15 pm

    Wow! You totally got my attention with tomato tea. Sounds so interesting! Can’t wait to try this out!

    Reply
  11. Ashley | Spoonful of Flavor says

    September 10, 2014 at 2:53 pm

    I love the idea of tomato tea, so fresh and delicious! And a great way to use up fresh garden tomatoes! I’ll have to head over and check out more of the Yahoo Food recipes!

    Reply
  12. Kelly @ Hidden Fruits and Veggies says

    September 10, 2014 at 12:07 pm

    This sounds so lovely! Perfect for a fall day, sitting outside watching the leaves fall

    Reply
  13. Suzanne says

    September 10, 2014 at 11:50 am

    I love tomato juice. Sounds delicious.

    Reply
  14. Angie@Angie's Recipes says

    September 10, 2014 at 10:19 am

    The more, the merrier, Pamela. Your tomato juice looks very refreshing and tasty.

    Reply
  15. Katie says

    September 10, 2014 at 10:01 am

    Throw some vodka in there and I’ll be right over. A hot Bloody Mary? YES!!

    I know that’s probably not what you were going for, but when I see tomato juice and celery salt, that’s where my brain goes, automatically.

    Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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