Dissolve tomato paste in ¼ cup of warm water. Add salt, cayenne pepper, and oil and stir or whisk vigorously to break up the fats in the oil and dissolve the salt.
Add remaining water and adjust salt if necessary.
Enjoy over ice or store in the refrigerator for up to a week. Stir well before drinking as tomato paste will settle.
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Notes
This recipe makes about 1 quart of tomato juice or 2 servings with a serving size of 2 cups.Storage: Store tomato juice in an airtight container like a mason jar in the refrigerator for up to 2 weeks. To freeze, pour the juice into freezer-safe containers, leaving some headspace at the top to allow room for expansion. You can also use souper cubes to freeze individual portions. Freeze for up to 3 months. When ready to enjoy, thaw and serve. Helpful tips:
Use warm water to dissolve tomato paste - You'll need just a quarter cup of warm water but it'll make incorporating the paste into the liquid much quicker and smoother.
Break up the oil - If using an oil, whisk vigorously to emulsify the oil and break it up. If you desire, you can even use an immersion blender to really get it worked up well. Alternatively, you can also screw the lid on the jar and shake vigorously. Add remaining water and proceed with the recipe.
Strain for a smoother texture - If you prefer a smoother texture, strain the tomato juice through a fine mesh sieve or cheesecloth to remove any pulp. I don't find it pulpy at all but that's an easy to way to make it smoother with a thinner texture.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.