- 3 lb beefsteak tomatoes, quartered
- 1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped
- 2 celery ribs with leaves, chopped
- 1 cup loosely packed fresh flat-leaf parsley sprigs, chopped
- 2 teaspoons fine sea salt, or to taste
- Special equipment: 3 (20-inch) squares of cheesecloth
- Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours.
- Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot. Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
- Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)