How to Make Tomato Juice in a Blender

You can make fresh tomato juice in a blender in about 15 minutes, no juicer required. Homemade tomato juice tastes brighter than canned, and you control the salt, which is the biggest drawback of most store-bought versions. Here is the recipe, the best tomatoes to use, raw vs cooked methods and how long it keeps.

Tomato Juice Recipe (Blender Method)

Prep time	10 minutes
Cook time (optional)	10 minutes
Equipment	Blender, fine-mesh strainer
Yield	About 3 cups (720 ml), 3 servings

Ingredients

• 2 lb (900 g) ripe tomatoes (about 6 medium)
• ½ celery stalk (optional, for classic flavor)
• 1 teaspoon lemon juice
• ½ teaspoon salt (or to taste)
• Pinch of black pepper
• Optional: a dash of Worcestershire or hot sauce

Instructions

1. Wash the tomatoes, cut out the cores and quarter them.
2. Blend the tomatoes (and celery) on high for about 60 seconds until completely smooth.
3. Optional cooked method: pour into a pot and simmer for 10 minutes, stirring. This deepens the flavor and makes the juice smoother.
4. Strain through a fine-mesh sieve, pressing the pulp with a spoon. Discard the skins and seeds.
5. Stir in the lemon juice, salt and pepper. Chill for at least 1 hour and serve cold.

Raw vs Cooked Tomato Juice

	Raw	Cooked (simmered)
Flavor	Fresh, light, slightly foamy	Rich, sweeter, classic “canned” taste
Texture	Thinner; separates faster	Thicker and smoother
Vitamin C	Higher	Lower (heat reduces it)
Lycopene	Present	More available to your body after heating

Best Tomatoes for Juice

• Roma / plum: meaty with fewer seeds; thicker juice.
• Beefsteak: very juicy, classic flavor.
• Heirloom: most flavorful, but mix colors carefully (yellow tomatoes make yellow juice).
• Cherry tomatoes: sweet; great in small batches. See cherry tomato recipes.
• Use the ripest, deepest-red tomatoes you can find; out-of-season tomatoes make bland juice.

Tomato Juice Nutrition

Per 1 cup (240 ml)	Homemade, lightly salted	Canned, regular
Calories	About 40 kcal	About 40 kcal
Sodium	About 300 mg (with ½ tsp salt for 3 cups)	About 600+ mg
Vitamin C	About 40–50% DV	About 40–70% DV
Potassium	About 500 mg	About 530 mg

For more numbers see tomato juice calories and carbs in tomato juice.

Benefits

• Lycopene: tomatoes are the main dietary source of this red carotenoid, which is studied for heart and prostate health. Your body absorbs more lycopene from heated tomatoes eaten with a little fat.
• Low calorie: one of the lowest-calorie juices.
• Potassium and vitamin C in every glass.
• Control the salt: homemade juice can have half the sodium of regular canned juice.

How to Store Tomato Juice

• Fridge: in a sealed glass jar for 3–5 days. Shake before serving; it separates naturally.
• Freezer: up to 6 months; leave room for expansion.
• Signs it has gone bad: sour or fizzy smell, bubbles, mold, or a bulging lid. Throw it out.

Variations

• Spicy: add hot sauce and horseradish, or see spicy tomato juice.
• Vegetable juice: blend with carrot, celery and bell pepper for a homemade V8-style juice. Read is V8 juice good for your kidneys?.
• Herb: add basil leaves before blending.

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Frequently Asked Questions

Do I need to peel tomatoes for juice?

No. Straining removes the skins and seeds.

Can I make tomato juice without a blender?

Yes. Grate the tomatoes on a box grater, then strain. Or cook chopped tomatoes until soft and push them through a sieve.

Can I use a juicer for tomatoes?

Yes. A slow juicer works well and needs no straining.

How long does homemade tomato juice last?

About 3–5 days in the fridge or up to 6 months frozen.

Related Reading

• Homemade tomato juice
• Tomato juice calories
• Spicy tomato juice
• How to preserve cherry tomatoes
• Best blenders