Name: Low Sodium Tomato Juice
Total time: 30 min
Yield: 8
Ingredients: 3 lbs very ripe Roma tomatoes; 1 1/4 cups chopped celery; 1/2 cup chopped carrots; 1/3 cup chopped sweet onion; 1 Tbsp granulated sugar; 1/2 tsp freshly ground black pepper; 1/4 tsp Kosher salt; 2/3 cup cold water

(5.0)

By Adam Fisher

Updated 7/29/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Photo Credit: Adobe Stock

Make this homemade Low Sodium Tomato Juice recipe in under 30 minutes! It is a delicious, heart healthy juice blended with fresh ripe roma tomatoes, celery, and carrots. Tomatoes make a naturally low salt juice with very low cholesterol. This is a diabetic-friendly juice recipe, too.

Enjoy fresh off the vine flavor in a tall glass of our homemade low calorie juice, or use tomato juice as a base for your favorite soups and sauces. Manage your sodium and your blood pressure better with these low sodium recipes!

Total Time

30 minutes

Servings

Calories

How do you make tomato juice in minutes? This healthy juice recipe is easy. To make low sodium tomato juice start by peeling the skins from fresh tomatoes. Read this recipe to learn how to parboil the tomatoes for a few seconds to make them easy to skin. Next, roughly chop fresh tomatoes, celery, and onion. Blend for a few minutes, than simmer the blended vegetables in a pot. Chill the juice before serving for a refreshing, healthy beverage.

Ingredients

Recipe yields 8 servings

3 lbs very ripe Roma tomatoes

1 1/4 cups chopped celery

1/2 cup chopped carrots

1/3 cup chopped sweet onion

1 Tbsp granulated sugar

1/2 tsp freshly ground black pepper

1/4 tsp Kosher salt

2/3 cup cold water

Directions

Step 1

In a medium mixing bowl, prepare an ice-water bath. Using a pairing knife, remove and discard the stem cores from the tomatoes. Using the same knife, cut a shallow “X” at the bottom of each tomato.
Step 2

Bring a large pot of water to a boil. Place tomatoes in the water, 4 at a time, and remove after the skin begins to split, about 30 to 60 seconds. Immediately place tomatoes in prepared ice-water bath (this prevents the tomatoes from cooking further). Remove the skin using the pairing knife and discard the skin.
Step 3

Cut the tomatoes into fourths and place in a large blender. Add the remaining ingredients to the blender and blend on high for 3 minutes.
Step 4

Pour tomato mixture in a 4-quart Dutch oven; heat over medium-high heat until lightly simmering. Remove from heat and allow to cool completely before storing in the refrigerator or freezer.

Nutrition Facts

Serving Size:

1/2 cup

Calories

Fat

Cholesterol

Sodium

Carbs

Sat. Fat

Fiber

Protein

Sugars

Low Sodium Tomato Juice

How to Make Tomato Juice

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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Low Sodium Tomato Juice

How to Make Tomato Juice

Ingredients

Directions

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Step 2

Step 3

Step 4

Nutrition Facts

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