How to Make Tomato Juice: Two Methods for Bloody Mary Lovers

Homemade tomato juice tastes noticeably different from the canned version. It's sweeter, brighter, and has a depth that comes from using ripe tomatoes at their peak. If you've ever paired a Bloody Mary concentrate with store-bought tomato juice and thought it was good, try it with juice you made yourself. The difference is significant.

This guide covers two methods: oven-roasted (deeper, sweeter flavor) and stovetop (faster, more traditional). Both produce juice that works for drinking straight, mixing into Bloody Marys, or using as a base for soups and sauces.

Choosing the Right Tomatoes

The juice is only as good as the tomatoes.

Look for ripe, deep red tomatoes that feel slightly soft and smell like a tomato should. Avoid hard, pale, or mealy ones. Roma, San Marzano, and Amish Paste varieties work best because they have a high flesh-to-liquid ratio, which gives the juice body rather than thin wateriness.

For more complexity, mix varieties. Use beefsteaks for sweetness, Romas for richness, and cherry tomatoes for a bright, tangy note. Farmers market tomatoes in peak season will always outperform anything from a chain grocery store.

You'll need about 5 pounds of tomatoes for a good batch.

Method 1: Oven-Roasted Tomato Juice

This method produces a sweeter, deeper juice. The roasting caramelizes the natural sugars in the tomatoes and concentrates their flavor. It takes more time but delivers a noticeably richer result.

Ingredients:

5 lbs ripe tomatoes
1 quart store-bought tomato juice (for thinning)
2 small onions, diced
2 garlic cloves
1 whole rosemary sprig
Olive oil
Salt
Water as needed

Directions:

Preheat oven to 350 degrees. Cut tomatoes in half and arrange skin-side down on a baking sheet. Add diced onions. Place rosemary and garlic cloves on the sheet. Sprinkle salt over everything and drizzle with olive oil.

Roast for one hour or until tomatoes are soft but still hold their shape. Remove from oven and let cool to the touch. Discard rosemary and garlic skins.

Transfer tomatoes and onions to a large pot. Add the quart of tomato juice and enough water to barely submerge the vegetables. Bring to a boil, reduce heat, cover, and simmer for one hour until everything falls apart.

Let cool slightly, then blend with an immersion blender or in batches in a regular blender. Strain through a fine-mesh strainer for smooth juice, or leave some pulp for more body. Add salt to taste.

Method 2: Stovetop Tomato Juice

This is the faster, more traditional approach. Less depth than the roasted version but still far better than canned.

Ingredients:

5 lbs ripe tomatoes, quartered
Salt and pepper to taste

Optional additions:

A few dashes of Worcestershire sauce
Fresh basil or parsley
A pinch of celery salt
Hot sauce to taste

Directions:

Wash tomatoes and remove stems. Cut into quarters. Add to a large pot over medium heat. Cook for 20 to 30 minutes, stirring occasionally, until tomatoes are completely soft and breaking apart.

Let cool slightly. Transfer to a blender or food mill and puree until smooth. Strain through a fine-mesh strainer or cheesecloth to remove seeds and skins. Press gently with a spoon to extract as much juice as possible.

Season with salt and pepper. Add optional flavorings if desired.

Storing Homemade Tomato Juice

Refrigerator: Keeps for up to one week in a sealed glass container.

Freezer: Pour into freezer-safe containers or ice cube trays. Frozen tomato juice keeps for up to 6 months. Thaw overnight in the fridge before using.

Canning: For long-term storage, use proper canning techniques. This requires sterilized jars, proper headspace, and a water bath or pressure canner. Canned tomato juice can last a year or more when sealed correctly.

Using Homemade Juice in Bloody Marys

This is where homemade juice makes the biggest impact. Pair 6 oz of your juice with 2 oz of Stu's concentrate and 1.5 oz vodka for a Bloody Mary that tastes completely different from anything made with store-bought juice.

The roasted version produces a sweeter, richer Bloody Mary. The stovetop version is brighter and more acidic. Both work. It comes down to preference.

You can also use homemade juice for a Bloody Caesar (mix with clam juice), a red beer (pour over lager), or a pitcher for a crowd.

For guests who skip alcohol, tomato juice with concentrate over ice makes a savory mocktail with actual depth.

Other Uses for Homemade Tomato Juice

Beyond Bloody Marys, fresh tomato juice works as a base for:

Gazpacho. Blend with cucumber, bell pepper, garlic, and herbs for a chilled summer soup.

Pasta sauces. Use in place of canned tomato sauce for a fresher marinara.

Soups and stews. Add body and flavor to chili, minestrone, or vegetable soup.

BBQ sauce. Replace the canned tomato juice in any barbecue sauce recipe with your homemade version.

Marinades. Combine with concentrate for a tenderizing marinade that adds flavor while it works.

Health Benefits

Tomato juice is one of the more nutritious cocktail bases. It provides lycopene (an antioxidant linked to heart health), vitamin C, potassium, and vitamin A. One cup has about 40 calories, making it a relatively light foundation for a drink.

Homemade juice gives you control over sodium, which is the main health concern with store-bought versions. Most commercial tomato juices are loaded with salt. When you make your own, you season to taste.

Pick up a bottle of concentrate to pair with your homemade juice, or browse the full Bloody Mary & Savory Drinks guide for more recipes.