We are in the middle of a serious tomato explosion at the farm right now. Every tomato that comes out of the hoop house looks like it has been super-sized; most are at least a pound and many are heavier than that. We have them with dinner every night, but when we're up to our eyeballs with this many tomatoes, we make juice. If you like V8 or the occasional Bloody Mary then I highly recommend you try making your own juice. **This is a very large recipe, so feel free to cut it in half or less depending on how many tomatoes you have**

If you don't own a juicer, you can easily make this juice in a blender working in batches and then pour it through a fine mesh strainer. You will likely yield more using a blender. Using the juicer method makes about 4 quarts.

Ingredients

16 pounds very ripe heirloom tomatoes
4.25 oz or 1 large stalk celery with leaves on
6 oz or about 4 medium-sized carrots
3.5 oz or one medium leek, washed well
2 oz or 1/3 of a large cucumber
3.5 oz or half a medium yellow onion
0.5 oz or 1/4 bunch of parsley, with stems
5 leaves of basil
Salt & pepper to taste
1 teaspoon citric acid or 1/4 cup lemon juice
optional: Tabasco/hot sauce, cayenne powder to taste

Directions (using a juicer)

Cut up your tomatoes into pieces just small enough to fit down the juicer shoot. Juice all produce according to your juicer's instructions, emptying the carafe into a large stock pot as your juicer fills it up.

Heat over medium heat until boiling, then reduce to a low simmer. Simmer for at least one hour or until it reaches your desired consistency.

Add salt, pepper, and other spices to taste and add citric acid or lemon juice.

Directions (using a blender)

Set a mesh strainer over a large pot and set on the stove. Cut up your tomatoes and process all produce oh high speed in your blender. Pour the now pureed mixture into the strainer and gently stir and press the mixture against the sides of the strainer until you've pushed out most of the moisture. Repeat this process until you've strained the whole batch. Heat the mixture over medium heat until boiling, then reduce to a low simmer. Simmer for at least one hour or until it reaches your desired consistency.

Add salt, pepper, and other spices to taste and add citric acid or lemon juice.

Let cool to room temperature then place in the fridge. Will keep for up to one week in the fridge or 3 months in the freezer.