Making tomato juice and the tomatoes used for it.

[GreenSand117]

I agree with what others have said on here about Rutger's being a great one for making juice. I have found that Kellogg's Breakfast makes a great juice. One of the best "batches" of juice we make is a mixture of our blacks/purples/dark reds...in our garden this is varieties like;Cherokee purple, Black Krim, Pruden's purple, Black from Tula, Eva purple ball etc. I find this juice to have a wonderful flavor but I will say that something like the taste or viscosity of the juice is very subjective and what I like, others may dislike but I strongly recommend trying a "dark" juice blend and see what you think.

[Mojo]

Lazy: several tomatoes, one Cuisinart, salt, water. Puree tomatoes and salt until absolutely smooth. Add water until desired consistency is achieved. Drink immediately.

As I said: lazy.

[camochef]

I quit growing Paste tomatoes years ago, they always had a problem with BER and I thought my favorite slicers made better sauce and juice. My best over the years has been a blend of Cowlick Brandywine and Cherokee Purple.

I do recommend using something like a Victorio strainer to process your tomatoes. Simply add them, (larger tomatoes may need to be cut in half), Turn the crank and the skins and seeds and any core end up in your garbage bowl and all the tasty goodness goes into your sauce bowl. Then simmer that on the stovetop till it gets to the consistency you like.

We don't add anything to the canned tomato sauce, (juice), till they are actually going to be used. At that time I have a well stocked pantry containing almost every spice and herb available, which I'll place in my spice grinder or pestle and morter to grind to a fine powder before adding. Some of my favorites with tomato products are: celery seed, garlic powder, shallot salt, basil, and Tellicherry black pepper. I also like marjoram or freeze-dried oregano but the choices are limitless depending on your tastes.
Enjoy!
Camo

[dice]

I had a really good gazpacho made from one large Dolly Parton
fruit one year. I cut out the stem, quartered it the long way, cut
out what core there was, and dropped the pieces in a Vita-Mix
blender. I ran it until I could not see pieces of tomato skin anymore.

Yum.

[Lcottomsvcs]

I have made juice from Amish Paste, and it was quite good. I added lemon juice, salt and a small amount of sugar, per the recipe in the Ball Canning book.

[ScottinAtlanta]

JohnWayne, I am growing in 2013 the main juice tomato of the Soviet Union since the 1930s - the Anahit from Armenia. I can share a few seeds with you if you like, and will let me know how it performs. PM me if interested.