Become a Better Cook in 4 Days!

Homemade Tomato Juice - An old family recipe for Homemade Tomato Juice passed down through generations - this is fresh and delicious!

With a garden still full of ripe tomatoes, we’ve been experimenting with an old family recipe for Homemade Tomato Juice that comes from my husband Jack’s side of the family!

The original recipe was from Jack’s grandmother, and it was hand written in a mix of English and Italian! (Unfortunately – it was also faded and a little difficult to read!) But Jack was able to decipher enough of the recipe for us to use as a starting point for this homemade tomato juice – and he adapted and modernized it a bit with some of the ingredients we used.

Homemade Tomato Juice - An old family recipe for Homemade Tomato Juice passed down through generations - this is fresh and delicious!

Hands down – the results are fantastic! This is some of the best tomato juice we’ve ever had – homemade or store-bought! It’s actually made from more than just tomatoes – including onions, celery, bell pepper, carrots, and beets, plus a variety of fresh herbs and other seasonings.

What you get is the perfect balance of fresh garden vegetables cooked down into a healthy, tasty homemade tomato juice!

And be sure to check out this great recipe using our homemade tomato juice – our Nautical Mary is a delicious twist on the classic Bloody Mary cocktail!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Tomato Juice - A Family Feast

Homemade Tomato Juice

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour
  • Yield: 2 1/2 quarts


  • 5 pounds fresh very ripe garden tomatoes (we recommend including some small, sweet varieties such as cherry or orange sun glow tomatoes along with the larger varieties)
  • 1 ½ cups celery with leaves, roughly cut up
  • 2 cups chopped onion
  • 1 cup Italian flat leaf parsley including stems
  • 1 orange bell pepper cut into chunks
  • ½ cup carrot roughly cut
  • 1 cup fresh baby spinach
  • 2 teaspoons kosher salt
  • ¼ teaspoon sriracha
  • 1 cup vegetable broth
  • 3 tablespoons fresh mint
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme
  • 1 small knob fresh ginger peeled (about one inch)
  • 1 small beet peeled and roughly cut (about ½ cup)
  • ¼ cup sugar


  1. Core and remove stems from the tomatoes and cut into quarters.
  2. Place all ingredients into a large pot, cover and bring to a boil and cook on a low boil for ten minutes.
  3. Remove cover and push everything down to submerge and set to a medium simmer.
  4. Simmer for 25 minutes uncovered, then remove from the heat and cool slightly.
  5. Using a food mill (see here or here), press everything through the mill. Pour remaining liquid in with milled vegetables.
  6. Pour the mixture through a fine mesh strainer or sieve placed over a large enough bowl to collect the juice.
  7. Refrigerate the juice until chilled – then serve!
  8. This tomato juice will stay fresh refrigerated for up to a week. Leftovers may be frozen in zipper seal bags.

Disclosure: This post contains affiliate links.

You may also like:

Nautical Mary

Nautical Mary - A delicious coastal twist on a classic Bloody Mary cocktail!

Italian Tomato Sauce

Italian_Tomato_Sauce - A Family Feast

Grandma Gennaco’s Beef Braciole

Grandma Gennaco's Beef Braciole by A Family Feast


  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Mary W wrote:

    I have NEVER liked tomato juice but something about this made me give it a try. I’m hooked. I drink this most every day. It just tastes so healthy – it tastes like glass full of fresh vegetables!!! I did something different though. I didn’t put it through a food mill or strainer – I wanted all the fiber from the veggies. I just blended the heck out of it and it’s fine to drink like that – a little thicker than if it’s strained, but definitely still a great way to get your servings of veggies and tastes really good!

    • Martha wrote:

      Thank you Mary – great idea!

  • Frances Brown wrote:

    This is the BEST Tomato Juice I have ever tasted. It’s what V8 wants to be but isn’t. Mine made 4 1/2 quarts, must have been more than 5 pounds of tomatoes. Even friends that aren’t crazy about tomato juice loved it. I couldn’t use it as an ingredient in other receipts, because everyone just wanted to drink it. Give them a sample from a pint jar and they took the entire jar. That’s why I am signing up for your emails.

    • Martha wrote:

      Thanks so much Frances – we’re so glad the recipe was a hit!

  • Val wrote:

    Wonderful recipe. just finished making and its GREAT! Thank you

    • Martha wrote:

      You’re welcome Val – glad you liked it!

  • Christie – Food Done Light wrote:

    I absolutely love that you made tomato juice. I can just imagine how tasty it is. Can’t wait to see the Bloody Mary recipe. I adore them.

    • Martha wrote:

      Thanks Christie! Hope you enjoy the recipe!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.