How To Make Tomato Juice Out Of Tomato Sauce: A Straightforward Guide
You’re staring at a half-used can of tomato sauce in the fridge. You wanted tomato juice for a morning drink or a Bloody Mary base, but all you have is this thick, cooked-down stuff. Dumping it and running to the store feels wasteful. Good news: you can turn that sauce into juice with a few simple moves.
This article covers exactly how to make tomato juice out of tomato sauce — the ratios, the water temperature, what to do about salt, and when you’re better off buying a can of ready-to-drink juice. By the end you’ll know how to salvage that sauce and get a usable juice, or when to just pop open a pre-made option.
Campbell's
Campbell's 100% Tomato Juice, 5.5 fl oz…
Six (6) 5.5 fl oz single-serve cans of Campbell's 100% Tomato Juice
See on AmazonIf you don’t have the time or inclination to mess with dilution and seasoning, Campbell’s 100% Tomato Juice in 5.5 oz cans is a solid shortcut. Six single-serve cans, vine-ripened tomatoes, 30 calories each, and a reliable flavor for drinking straight or mixing. But if you’re set on using what you’ve got, read on.
Can you actually make juice from sauce?
Yes, but you need to understand what you’re starting with. Tomato sauce is cooked down, often salted, and sometimes seasoned with onion powder, garlic, or herbs. Tomato juice is raw, thin, and typically has little to no added salt. Straight up, sauce is a concentrate. Juice is a beverage.
So the core task is dilution and rebalancing. You’re adding water — or another liquid — to bring the viscosity down to drinkable levels, then adjusting seasoning to match the neutral, bright taste of plain tomato juice.
The biggest trap is salt. Canned tomato sauce often has a lot of it. If you just add water, you might end up with salty, watery red liquid. You need to account for that upfront.
The basic method: ratio, liquid, and strain
Start with a 1:1 ratio of sauce to water. That gives you a thin base, but it’s usually still thicker than commercial juice. Taste it. If it feels heavy on your tongue, add another quarter part water. Keep going until it pours like juice — it should be slightly thicker than water but not syrupy.
Use cold or room temperature water. Hot water can cook the sauce further and change the flavor. Stir well. Let it sit for a minute so the sauce fully hydrates.
Now taste again for salt. If it’s too salty, you have a few fixes:
- Add a pinch of sugar to balance the salt without making it sweet.
- Add a squeeze of fresh lemon juice — acid cuts salt perception.
- Dilute further with more water and a touch of tomato paste (unsalted) to restore body without adding sodium.
If your sauce had herbs or garlic, the flavor will carry through. That’s fine — it’ll taste like a seasoned juice, not a plain one. Some people prefer that. If you want neutral, use a plain, unseasoned tomato sauce as your starting ingredient.
Straining depends on texture. Most canned tomato sauce is smooth, so you can skip straining. If your sauce has chunks or seeds (like a rustic brand), pour it through a fine-mesh sieve or cheesecloth. Press with a spoon to get the liquid out. You’ll lose some volume but gain a clean, pulp-free juice.
When to go the other way: just buy the damn juice
Here’s the honest truth. Diluting sauce makes a passable tomato juice, but it won’t taste exactly like bottled juice. The cooking process changes the flavor — sauce has a deeper, more caramelized taste. Some people love that in a Bloody Mary. Others find it weird for sipping straight.
If you want the bright, fresh-from-the-tomato taste of pure juice, you’re better off using a juicer on fresh tomatoes or buying a commercial product. The aforementioned Campbell’s cans nail that fresh, clean flavor because the tomatoes are pressed raw and then lightly salted — no cooking step.
So when should you bother with the sauce conversion? When you have an open can that needs using. When you’re making a mixed drink and the sauce’s cooked flavor actually works better. Or when you’re in a pinch and don’t want to make a store run. Otherwise, buy the juice.
Three ways to fix a bad batch
You tried the dilution trick and it came out wrong. Here’s how to rescue it:
- Too salty: Add half a peeled raw potato, simmer gently for 10 minutes, then remove the potato. It absorbs excess salt. Then strain if needed. Works like a charm.
- Too bland: Add a pinch of celery salt, a dash of Worcestershire sauce, and a squeeze of lemon. That’s the classic Bloody Mary base trick. Or just stir in some bottled tomato juice to boost flavor intensity.
- Too watery: Simmer it uncovered to reduce volume, but watch the salt concentration increase. Better fix: stir in a tablespoon of tomato paste (unsalted) per cup of liquid.
Each fix takes 5-10 minutes. Don’t throw it out until you’ve tried one.
Comparing methods: dilution vs. alternatives
| Method | Flavor profile | Effort | Best for |
|---|---|---|---|
| Dilute sauce with water | Cooked, slightly sweet, salty if not adjusted | Low (5 min) | Quick fix for cooking or mixing |
| Dilute sauce with unsalted broth | Savory, richer | Medium (10 min) | Bloody Marys, savory sipping |
| Use fresh tomato juice from juicer | Bright, raw, natural | High (requires best juicer for tomato juice) | Pure drinking, no additives |
| Buy commercial juice (Campbell’s etc.) | Consistent, balanced | None | Convenience, travel, kids |
Can I use tomato paste instead of sauce?
Yes, but it’s thicker. Use a 1:3 ratio — one part paste to three parts water. Then season. Paste is even more concentrated, so start with less water and add more as you go. Expect a deeper, more intense flavor.
Does homemade tomato juice from sauce taste the same as store-bought?
Not really. Store-bought juice is raw-pressed and lightly salted. Sauce-based juice tastes cooked. It’s not bad, but different. If you want an exact match, use fresh tomatoes or buy the canned juice.
Can I add other vegetables to the juice?
Absolutely. Carrot, celery, bell pepper, even a little beet. Blend them raw, then strain. Or buy a vegetable blend. The best time to drink tomato juice is often morning on an empty stomach, and adding veg boosts nutrients.
How long does homemade tomato juice last in the fridge?
2-3 days in a sealed container. The cooked sauce base has some preservative effect, but fresh water addition reduces shelf life. If you add lemon juice, it helps. Freeze in ice cube trays for longer storage.
Can I make it spicy?
Easy. Stir in hot sauce, cayenne, or horseradish after diluting. Let it sit 15 minutes for the heat to meld. Taste before serving.
What to take away from all this
- Use a 1:1 ratio of sauce to water as a starting point, then adjust.
- Account for salt in the sauce before you start — taste, then dilute or add sugar/acid.
- Strain if you want pulp-free juice; skip it if you like a thick mouthfeel.
- Sauce-based juice tastes cooked. Accept that or buy pre-made juice for a raw flavor.
- For convenience, single-serve Campbell’s cans are a no-hassle alternative.
- A raw potato fixes oversalted juice in 10 minutes.
- Homemade juice lasts 2-3 days — freeze extras.
