Tomato Juice
For those of us who garden and grow tomatoes, there often comes a point in the summer tomato growing season in which the bounty greatly exceeds one's ability to consume it, in its regular tomato form. If you find yourself in this position, and you love tomato juice, V8, Bloody or Virgin Mary's, I highly recommend making your own tomato juice.
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Hot sauce is also to taste, depending on your desired level of spiciness.
3 lbs very ripe garden tomatoes, cored, roughly chopped
1ΒΌ cups celery with leaves, chopped
1/3 cup onion, chopped
2 Tbsp. sugar
1 tsp. kosher salt
pinch black pepper, freshly cracked
6-8 drops hot sauce
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes 1 quart.