Fresh Tomato Juice

• 5 pounds very ripe tomatoes, cored and cut in eighths
• 1 small red onion, quartered
• 4 cloves garlic
• 2 ribs celery, with leaves
• 1 small bay leaf
• 1 or 2 Serrano or other hot chilis
• 4 sprigs Italian parsley
• 1 teaspoon whole black peppercorns
• Kosher salt to taste
• Granulated sugar to taste

1. Place all the ingredients except salt and sugar in a large pot.
2. Cover and simmer for about 30 minutes, until the tomatoes have fallen apart.
3. Let cool for 15 minutes.
4. Discard the celery, peppers and parsley.
5. Force the rest of the mixture through a sieve or food mill.
6. Discard the solids and chill the juice.
7. Season with a teaspoon of salt, or to taste, and up to 1/2 teaspoon of sugar.
8. Refrigerate.
9. Use within a few days.

very ripe tomatoes, red onion, garlic, celery, bay leaf, serrano, parsley, whole black peppercorns, kosher salt, sugar

Taken from cooking.nytimes.com/recipes/6898 (may not work)