I juice 95% of my tomatoes. I prefer them ripe almost to the point off softness for juicing. For slicing I like them ripe but still firm.
Of course at the end of the season they get picked before the frost and indoor ripened. I never buy store tomatoes since they are picked green and too hard for my taste.
To improve the taste unripened sliced tomatoes cooked a bit in a cast iron frying pan with butter are more than acceptable IMO.
http://www.durgan.org/URL/?HYPCT 3 September 2014 Tomato Juice
Thirty pounds of tomatoes were processed into eleven liters of tomato juice.The jars were pressure canned at 15 PSI for 15 minutes for preservation. The only addition to the pot was one liter of water to facilitate cooking. Annotated pictures depict the process.
