Homemade Tomato Juice

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  12 medium whole or 1.48kg

• Onions

  Raw

  1 small or 70g

• Celery

  Raw

  1 cup chopped or 101g

• Bay leaf

  Spices

  2g or 2g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Lemons

  Raw, with peel

  3 slice (1/8 of fruit) or 41g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Core the tomatoes and slice into thin wedges. Finely chop the onion and celery.
2. Combine tomatoes, onion, celery, bay leaf, sugar, paprika, and a pinch of salt in a medium pot.
3. Simmer uncovered over low heat, stirring occasionally, until the tomatoes are very soft and the mixture is juicy, 25–30 minutes.
4. Pass the mixture through a fine-mesh sieve, pressing to extract as much juice as possible; discard the solids. Alternatively, puree with a blender, then strain.
5. Chill the juice until cold, about 30 minutes. Serve in chilled glasses and garnish with lemon wedges.