tomato juice

various dates

I cannot imagine growing the multitudes of tomatoes I have without also making tomato juice once in a while. Cherry and grape tomatoes seem to be the juiciest, have very little pulp.

This is not something I do very often with store-bought tomatoes. Those are too expensive to make any reasonable quantities of this.

a. tomato juice with celery salt

various dates

I always add salt on snack tomatoes. Tomato juice seems to do better with celery salt.


This is what you need:

  • tomatoes, preferably cherry/grape
  • celery salt


  • hot sauce or powdered hot peppers
Pic1: tomato juice with celery salt


I have used 2 different methods to make tomato juice: an electric tomato strainer and boiling.
A similar result can be obtained with a hand-cranked food  mill and strainer.



Pic2-4: electric tomato strainer



Pic5: wash
Pic5: boil
Pic7: sterilize

b. tomato smoothie with celery


I prepared this with the insides that I scooped out of the shrimp-stuffed tomatoes. You can of course also use whole tomatoes. Cherry tomatoes are especially good for this.

If you want it to look deeper red, add some ketchup or tomato paste.
If you want juice only, pour it through a strainer or juicer to remove the solids.  


This is what you need for 2 servings:

  • the insides of 3 large beefsteak tomatoes, scooped out
    OR: use whole tomatoes
  • 1 cup celery, chopped small
  • S&P
  • soy / Worcestershire sauce
Pic8: tomato & celery smoothie



Pic9: load the blender
Pic10: blended
Pic11: served