Tomato juice is a juice made from tomatoes. It is usually used as a beverage, either plain or in cocktails such as a Bloody Mary. Tomato juice was first served as a beverage in 1917 by Louis Perrin at the French Lick Springs Hotel in southern Indiana, when he ran out of orange juice and needed a quick substitute.

His combination of squeezed tomatos, sugar and his special sauce became an instant success as Chicago businessmen spread the word about the tomato juice cocktail. Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often added, such as onion powder, garlic powder, and other spices.

The tomato juice known to most people is always boiled and thus is not available as a fresh product. A recent small scale study has indicated that tomato juice contains a factor (dubbed P3) that inhibits platelets in blood from clumping together and forming blood clots. The authors suggest this might be beneficial to diabetes sufferers.

The actual effect of increased intake of tomato juice by diabetics has never been studied.

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