Noun

1. Juice made from tomatoes. In modern use, this usually refers to the comminuted flesh and juice of cooked tomatoes, prepared commercially.
   • 1839, The Select Circulating Library, v 13, p 1, Philadelphia: Adam Waldie.

     There were the delicate keftas, and lastly, the national pillauf, richly coloured with tomato juice, and flavoured with quails.

   • 1847, Eliza Leslie The Lady's Receipt-Book: A Useful Companion for Large or Small Families, Philadelphia: Carey and Hart, pp 66–67:

     TOMATO SWEETBREADS.—Cut up a quarter of a peck (or more) of fine ripe tomatoes; set them over the fire, and let them stew with nothing but their own juice till they go entirely to pieces. Then press them through a sieve, to clear the liquid from the seeds and skins. [. . .] Put [sweetbreads] into a stew-pan with the tomato-juice, seasoned with a little salt and cayenne.

   • 1982, Marian Morash, The Victory Garden Cookbook, New York: Alfred A. Knopf, p 316:

     [heading] Canned Tomato Juice [¶] While you have out all the equipment, why not make some homemade tomato juice as well?
2. A fodd obtained from the unfermented liquid extracted from mature tomatoes of the red or reddish varieties of Lycopersicum esculentum P. Mill, strained free from peel, seeds, and other coarse or hard substances, containing finely divided insoluble solids from the flesh of the tomato.