Wash the tomatoes thoroughly under running water to remove any dirt or residue.

Cut the tomatoes into quarters using a sharp knife to increase surface area.

Place the chopped tomatoes in a large pot and heat over medium heat (about 180°C/350°F).

Bring to a simmer and cook for 20 minutes, stirring occasionally until the tomatoes are soft.

Carefully transfer the cooked tomatoes to a blender and blend on high speed until smooth.

Pour the blended mixture through a strainer or cheesecloth into a large bowl or pitcher to remove seeds and skins.

Add lemon juice, salt, black pepper, sugar, and cayenne pepper; stir to combine and adjust seasoning to taste.

Let the juice cool to room temperature, then pour into storage jars or bottles and refrigerate for up to one week or serve immediately.