Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From Light & Tasty magazine. To reduce sodium, cut back or eliminate the salt. Time doesn't include cooling or chilling times.

Ingredients Nutrition


  1. Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until tomatoes are tender, about 30 minutes. Cool to room temperature.
  2. When cool, transfer tomato mixture to a blender and process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 12-18 minutes. Cool.
  3. Transfer juice mixture to a pitcher. Cover and refrigerate until chilled. Serve chilled; store leftovers in refrigerator.
  4. Note: be sure to wear gloves when handling hot peppers--and don't rub your eyes or nose!
Most Helpful

Well worth the effort. Made for holiday tag.... excellent flavor and a super way to use up excess maters.

BakinBaby July 07, 2009

Had some home grown tomatoes from a friend of mine so this recipe was a pleasure to make! And, of course, a few changes had to be made, like using ALMOST a half of a jalapeno pepper (rather than a whole one!) & the very smallest dash of hot pepper sauce (If you blinked, you missed it!), & that all worked well enough for us, 'cause what I made was A GREAT TASTING TOMATO JUICE, far superior to the canned stuff! A keeper, for sure! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike September 28, 2008