Ingredients:

  • 4 lbs (1.8 kg) ripe tomatoes, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) lemon juice, freshly squeezed
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tsp (5g) sea salt, or to taste
  • ½ tsp (2.5g) freshly ground black pepper, or to taste
  • A pinch of red pepper flakes (optional)
  • 4 sprigs fresh basil

Instructions:

  1. Chop the tomatoes, onion, celery, and carrot. Mince the garlic.
  2. Combine all ingredients (except fresh basil) in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the tomatoes are very soft.
  3. Add basil to the pot and simmer for 2 more minutes.
  4. Process the mixture through a food mill to separate the juice from the solids, or pour the mixture into a fine-mesh sieve lined with cheesecloth, pressing down on the solids to extract as much juice as possible. Discard the solids. Alternatively, puree in a blender/food processor first, then pass through the sieve.
  5. Taste the juice and adjust salt, pepper, and lemon juice as needed.
  6. Chill the juice in the refrigerator for at least 30 minutes before serving.