Tomato juice

Time 20 minutes
Yields Serves 2
Tomato juice

Tomato water


Cut off the stem ends off the tomatoes then cut the tomatoes into quarters. Place half the tomatoes in a food processor and pulse to puree. Season with a bit of salt. Repeat with the remaining tomatoes.


Line a large strainer with cheesecloth and set over a deep glass bowl. Pour in the tomato puree. Fold the ends of the cheesecloth over the top of the strainer to cover. Let stand in the refrigerator overnight to drain. Discard the tomatoes. If the tomato water is not clear, you may pour it through a fine mesh strainer.



Use a vegetable juicer to juice the tomatoes. Add 1/2 cup of the tomato water (reserve any extra for another use). To serve, rim 2 serving glasses with salt, if desired, and add ice. Pour the juice into the glasses and garnish with celery sticks.

Fleur de sel, a French sea salt, is available at specialty markets.

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