A process for manufacturing tomato juice which retains less amount of compounds giving out a green odor by heating crushed tomatoes rapidly to 60.degree.-85.degree. C., particularly at a heating rate of 4.degree. C./sec or higher, holding the heated tomatoes at the above temperature for 2-15 minutes, more heating them to over 85.degree. C. and then extracting the juice, where the above heating conditions are also used for pretreatment of tomatoes for recoverying natural tomato essence followed by collecting vapors containing tomato aroma components, often by flashing tomatoes in a vacuum tank, rectifying the vapor and condensing the aroma components, often by a condenser.