Why it works: Tomato and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,592 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Homemade Tomato Juice
Ingredients
Directions
Prepare the tomatoes
Wash tomatoes. Remove stems.
Core and cut into pieces; drain.
Place in an 8- or 10-quart kettle.
Bring to boiling over low heat, stirring often.
Cover; simmer 15 minutes or until soft, stirring often.
Press tomatoes through a food mill.
Discard solids.
Make the juice
Return juice to kettle; bring to boiling.
Boil gently, uncovered, for 5 minutes, stirring often.
Add lemon juice, and if desired, ¼ teaspoon salt to each hot, clean pint jar.
Jar and process
Pour hot tomato juice into jars, leaving a ½-inch headspace; wipe jar rims; adjust lids.
Process in a boiling-water canner for 35 minutes (start timing when water returns to boil).
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Tomato + lemontop 11% of all pairsSmell alikemoderateCooked together4,592 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Provide the bulk of the juice, along with their natural liquid and flavor.
- Lemon juice
- Adds acidity, which keeps the juice safe for boiling-water canning and brightens flavor.
The step that matters
Add lemon juice to each jar. Tomatoes vary in acidity, and added acid keeps the juice acidic enough for safe boiling-water canning. Adding it to each jar before filling helps ensure every jar gets it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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