Wash and remove the seeds from six medium to large tomatoes.

Chop the tomatoes into small- to medium-sized pieces. Wash and remove the ends and leaves from three celery stalks.

Plug your juicer in and turn it on. Allow it run for about 10 seconds before using, as is the requirement of most juicers.

Place the tomatoes into the shoot of your juicer, one by one, and lower the plunger after each tomato to push it all the way through.

Juice the celery stalks the same way as the tomato; place the celery into the shoot of your juicer, one by one, lowering the plunger after each stalk.

Collect the juice in the container provided by your juicer or by placing a large glass under the spout.

Pour the collected juice into a pitcher. Most juicers have a pulp collector, which allows you to easily discard it if you choose. Turn your juicer off after you collect the juice and before you begin to disassemble it to clean or collect the pulp.

Add black salt and black pepper into the pitcher with the juice. Chill the juice in the refrigerator for two to three hours before drinking.