The cold-pressed juice industry has made ample use of all sorts of vegetables. But, strangely, not the heirloom tomato. Chicago chef Jared Van Camp is perplexed by this. “It’s a head-scratcher,” he says.

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For his own forthcoming juice joint, Owen + Alchemy, which is scheduled to open later this month, Van Camp intends to put liquefied heirlooms at the forefront — when they’re in season, of course. Here, Van Camp shares one of his favorite recipes for juicing your own tomatoes at home.