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