Tomato Juice

• 5 pounds very ripe tomatoes, cored and cut into chunks
• 1 tablespoon kosher salt
• 2 teaspoons black peppercorns
• 1 celery stalk
• 1 medium yellow onion, halved

1. Put the tomatoes and accumulated juices in a nonreactive pot and add the salt, peppercorns, celery, and onion.
2. Bring to a simmer over low heat, cover, and cook for 15 minutes.
3. Let cool.
4. Discard the celery and onion, and then strain through a fine-mesh sieve, using a rubber spatula to push the tomatoes through.
5. Discard the solids.

very ripe tomatoes, kosher salt, black peppercorns, celery, yellow onion

Taken from www.epicurious.com/recipes/food/views/tomato-juice-377632 (may not work)