📝 About This Recipe
This isn't your average canned juice; it is a vibrant, velvety elixir that captures the very soul of a summer harvest. By gently simmering vine-ripened heirloom tomatoes with a bouquet of aromatic vegetables and herbs, we unlock a deep umami complexity and a natural sweetness that store-bought versions simply cannot replicate. Perfectly balanced with a hint of lemon and sea salt, this refreshing nectar serves as a sophisticated morning tonic or the ultimate foundation for a world-class Bloody Mary.
🥗 Ingredients
The Tomato Base
- 4 pounds Ripe Tomatoes (cored and coarsely chopped; use a mix of Roma and Beefsteak for best texture)
- 1/2 cup Filtered Water (to help start the simmering process)
Aromatics & Flavor Enhancers
- 2 stalks Celery (including leaves, chopped)
- 1/2 cup Yellow Onion (finely diced)
- 1/4 cup Bell Pepper (seeded and chopped; red or green)
- 1 clove Fresh Garlic (smashed)
- 1 tablespoon Granulated Sugar (adjust based on the natural sweetness of the tomatoes)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishers
- 1 tablespoon Fresh Lemon Juice (provides essential acidity)
- 1/2 teaspoon Worcestershire Sauce (for a subtle savory depth)
- 2-3 dashes Hot Sauce (optional, for a gentle heat)
- 1/2 teaspoon Fresh Horseradish (finely grated, optional for extra zing)
👨🍳 Instructions
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1
Thoroughly wash the tomatoes, celery, and bell pepper under cold running water. Pat dry with a clean kitchen towel.
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2
Core the tomatoes and cut them into 1-inch chunks. Don't worry about peeling them yet; the skins provide color and nutrients and will be strained out later.
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3
In a large, non-reactive (stainless steel or enameled) Dutch oven, combine the chopped tomatoes, celery, onion, bell pepper, and garlic.
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4
Add 1/2 cup of filtered water to the pot. This prevents the vegetables from scorching before they release their own juices.
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5
Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and cover the pot.
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6
Simmer the mixture gently for 25-30 minutes, or until the tomatoes are completely broken down and the vegetables are very soft.
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7
Remove the pot from the heat and allow the mixture to cool slightly for about 10 minutes to ensure safe handling.
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8
Set a fine-mesh sieve or a food mill over a large clean bowl. If using a sieve, use the back of a heavy ladle to press the solids firmly through.
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9
Continue pressing until only the dry skins and seeds remain in the sieve; discard these solids to ensure a silky smooth texture.
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10
Whisk in the sea salt, black pepper, sugar, lemon juice, and Worcestershire sauce into the warm liquid until fully dissolved.
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11
Taste the juice. If it is too acidic, add a pinch more sugar; if it lacks brightness, add another squeeze of lemon.
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12
Transfer the juice into a glass pitcher and refrigerate for at least 2 hours, or until thoroughly chilled.
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13
Before serving, give the juice a vigorous stir as some natural sedimentation may occur.
💡 Chef's Tips
Always use non-reactive cookware like stainless steel or glass to avoid a metallic taste from the tomato acid. For a clearer juice, strain the mixture through a double layer of cheesecloth without pressing on the solids. If your tomatoes are out of season and lack flavor, roasted them for 15 minutes before simmering to concentrate their sugars. Adjust the salt and spice levels only after the juice has chilled, as cold temperatures can mute flavors. Store in an airtight glass jar in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
🍽️ Serving Suggestions
Serve over ice with a salted rim and a crisp celery stalk for a classic refresher. Pair with a grilled cheese sandwich made with sharp cheddar for a sophisticated 'soup and sandwich' lunch. Use as a base for a spicy Bloody Mary garnished with pickled green beans and olives. Mix with a splash of clam juice and lime for a refreshing Mexican-style Clamato. Serve chilled in small glass tumblers as a palate cleanser between courses at a dinner party.