Ingredients:

Prepare the Tomatoes:

• Wash the tomatoes thoroughly under cold water.
  
• Cut out the stem and any blemishes.
• If desired, you can blanch the tomatoes briefly in boiling water for about 30 seconds, then transfer them to an ice water bath. This will help make peeling easier.

Peel the Tomatoes:

• Once the tomatoes are blanched (if you choose to do so), the skins should be easy to peel off. Simply use your fingers to peel away the skin.

Extract the Juice:

• Cut the peeled tomatoes into chunks and remove the seeds if desired. Seeds can contribute to a bitter taste in the juice.
  
• Use a blender or food processor to blend the tomato chunks until smooth. If you prefer a chunkier juice, you can blend them less.

Strain the Juice:

• Place a fine mesh strainer or cheesecloth over a bowl or pitcher.
  
• Pour the blended tomato mixture through the strainer to separate the liquid from any remaining solids. You can use a spoon to gently press the mixture and help the juice pass through.

Seasoning:

• Pour the strained tomato juice back into the blender or pitcher.
• Add salt, sugar (if using), and any optional seasonings or herbs. Blend again to incorporate the flavors.
  

Taste and Adjust:

• Taste the tomato juice and adjust the seasoning according to your preferences. You can add more salt, sugar, or other seasonings as needed.

Chill and Serve:

• If you prefer your tomato juice chilled, refrigerate it for a few hours before serving.
• Serve the homemade tomato juice on its own as a refreshing drink, or use it as a base for cooking or cocktails.