Prep tomatoes as if you were going to make a sauce. I used everglades tomatoes for this so I just stemmed, washed, then put them in the blender. Add tomatoes to a pot and put on LOW, as they heat up (takes a while, this is not fast), the tomatoes will separate into solids and liquid. Ladle the clear liquid into a jar using a cheesecloth-lined sieve over a canning jar funnel.
I prefer this juice cold with salt and lemon. My sister HATES store-bought tomato juice, but LOVES my clear tomato juice.
The solids are then used for your sauce. This time I added onion powder, basil, salt, and morninga powder and cooked it just a bit longer.
