Homemade V8 Juice

If you have ever grown tomatoes and ended up with more than you know what to do with, this homemade V8 recipe is a great way to use up a serious haul. Fifteen pounds of ripe tomatoes cook down with celery, onions, and garlic into a thick vegetable base that gets blended smooth and strained into about 6 quarts of fresh juice.

The flavor is sharper and more alive than anything you will find in a can. Horseradish adds a subtle sinus-clearing heat, lemon juice keeps the acidity bright, and Worcestershire sauce gives it that savory depth that makes you reach for another glass.

Use the ripest tomatoes you can find. Underripe or out-of-season tomatoes produce a watery, bland juice that no amount of seasoning can fix. Peak-summer tomatoes are what make this worth the effort.

Chef Tips

• Blend in small batches with the lid on tight. Hot liquid expands in the blender and can blow the lid off if you overfill it.
• Strain through a fine-mesh sieve for a smooth juice, or skip straining for a thicker, pulpier texture.
• Taste the seasoning after straining. The sugar should balance the tomato acidity, not make the juice sweet. Adjust in small amounts.
• For canning, bring the finished juice to just under a boil and process in sterilized jars. For freezing, cool completely first and leave headspace in containers.

Variations

• Add a roasted red bell pepper to the vegetable mix for a sweeter, smokier juice.
• Stir in a few dashes of hot sauce for a spicy Bloody Mary mixer.
• Add a diced beet to the pot for deeper color and a hint of earthy sweetness.