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The best tomatoes to use for making juice are ripe heirloom tomatoes that taste delicious raw. If a slice of the tomato has great flavor and texture, the juice will come out tasting great, too. Look for tomatoes at the peak of tomato season at your local produce market or farmer's market. Keep in mind that you should be looking for juicy, sandwich or salad tomatoes, rather than paste tomatoes. Organic tomatoes are better to use than commercially-grown tomatoes that use pesticides. You don't want to be able to taste chemicals in your juice. You can choose one variety or a combination. Early Girl and Big Boy varieties produce more juice, while Roma tomatoes produce thicker juice (if using Roma tomatoes (paste tomatoes), you may want to combine them with some other, juicier tomato varieties). You do not want them to return to room temperature, but they should be cool enough to reduce the risk of accidental burns. Store it for at least 30 minutes before serving. Stir the juice well before drinking. Your tomato juice can last up to one week when kept refrigerated in a tightly-sealed container.
Choose ripe, juicy tomatoes. Remove the tomatoes from the stove and allow them to cool for a few minutes. Cover and chill the juice in the refrigerator.