How to prepare tomato juice. How to make tomato juice. Making tomato juice without a juicer at home

Tomato juice is a storehouse of vitamins A and C, as well as potassium and other minerals and trace elements that are favorable for the cardiovascular system. This juice contains a lot of dietary fiber and fiber needed to stabilize the body's metabolism.

It is tomato juice that is the most useful for all those who lose weight, because even despite its low calorie content and low carbohydrate content, this drink perfectly satisfies hunger.

The most delicious and healthy tomato juice, of course, is natural. Today we will tell you how to make this drink yourself from fresh, ripe tomatoes, and share the coolest recipes.

How to make delicious tomato juice at home

Love homemade tomato juice and want to make it fast and right? There is nothing easier, because for its preparation you will need only 2 ingredients: ripe red tomatoes without damage and salt. Also make sure that clean jars scalded with boiling water are ready.

For 1 liter of homemade tomato juice you will need:

• Tomatoes - 1.5 kg
• Salt - 20 g

Wash the tomatoes, peel the stalks and cut into pieces, then chop in a meat grinder or with a juicer. Bring the tomato mass to a boil in a heavy-bottomed saucepan, wipe through a colander to get rid of the seeds and skins. Pour the juice into an enamel bowl and boil for about 10 minutes until the foam disappears. Add salt and ground black pepper to taste. Pour the prepared juice into heated jars, cover with lids and roll up.

Subtleties of cooking

Despite the very simple recipe for homemade tomato juice, the process of making it still has some subtleties that must be taken into account in order to achieve the perfect result. For example, you should think in advance what kind of juice you want to get - sweeter or more sour. To make tomato juice less acidic, be sure to use very ripe, fleshy, large tomatoes: small ones produce juice with sourness, which is more suitable for preparing various second courses or borscht.

You can make your own original yellow tomato juice using a special variety of yellow tomatoes for it: they, by the way, are richer in antioxidants and some vitamins than red ones. The cooking method remains the same.

If you want to get a spicy, original taste, add bay leaves, allspice, spices, garlic, celery, bell pepper to jars - it all depends on your preferences and desire to experiment.

How to make homemade ketchup from tomato juice

It is hardly worth mentioning that for the most part, ketchups, which you today find in a wide range on supermarket shelves, instead of useful substances contain a lot of sugar, starch and monosodium glutamate, increase the calorie content of dishes, lead to unhealthy weight gain and negatively affect digestion. But self-made tomato juice makes an excellent homemade ketchup - tasty, healthy and easy to prepare.

For homemade tomato ketchup you will need:

• Homemade tomato juice - 4 l
• Vinegar - 1/2 tbsp. l.
• Sugar - 1/2 tbsp. l.
• Ground coriander - 1/2 tbsp. l.
• Salt, pepper - to taste

  Boil the juice until it becomes thick, then add salt, sugar and vinegar. The thickening process can take an hour and a half. When the juice is similar in consistency to ketchup, add the necessary spices. When hot, lay out in sterile jars, cork them and set to cool, turning the neck down.

  This is not the only recipe for homemade ketchup. Try also making your own flavorful onion and garlic sauce.

How to make your own tomato paste for the winter

Homemade tomato paste is easy to prepare and always turns out much tastier (not to mention the benefits) purchased. The entire laboriousness of the process consists in thickening not due to artificial preservatives, but with the help of long-term digestion of the liquid.

To prepare homemade tomato paste (1.5 liters) for the winter, you will need:

• Fresh tomatoes - 8 kg.
• Sterile jars

Wash ripe, red, soft tomatoes, cut into 4-6 parts, then put in a saucepan and put on fire. Tomatoes are cooked over medium heat for about 40 minutes after boiling. Then, when the pulp has turned out with a consistency similar to porridge, wipe the boiled mass through a fine sieve to remove unnecessary skins and seeds.

The resulting tomato juice will need to be boiled over low heat for about 2 hours, checking it at least once every 20 minutes and stirring - the paste will begin to thicken from the bottom, so you will need to constantly stir it until you reach the desired degree of density. Arrange the pasta in prepared jars, twist and leave to cool upside down, covered with a towel. After they have completely cooled down, move them to a cool, dry place to wait for winter.

You should definitely prepare such juice at home and with your own hands. Firstly, it is very easy and fast, and secondly, every housewife needs it. It can be used to make a soup, main course, sauce or drink as a regular drink.

We will tell you many recipes for preparing this miracle, and you can choose the one that you like the most. But here's some good advice for you - try all the juices, they are worth it! Moreover, the basis is the same everywhere, and additives are already a matter of taste.

General principles of preparation

To prepare such a necessary and versatile workpiece, you will definitely need tomatoes. They are better to choose in the market and the elderly. In this case, it is more likely that the vegetables are grown with love and maximum care. They are absolutely natural, without nitrates.

Choose firm fruits, never soft ones. With a smooth peel, on which there are no dents, no holes, no scratches, no cracks. If there is, consider the tomato has already begun to deteriorate. And when it starts to spoil and you make juice out of it, the jar will probably explode soon.

Be sure to sterilize the jars before filling them with drink. After that, you can boil them again on the stove, "to be sure." It is better to sterilize the lids literally at the last moment - about ten minutes before you roll up the drink.

Classic recipe for homemade tomato juice

Cooking time

calories per 100 grams

We never deprive you of the classics and this article is no exception. Here we will prepare classic tomato juice with a minimum of spices.

How to cook:

Tip: Instead of salt, you can add a little soy sauce.

Thick tomato preparation

If you want to make soup from tomato juice, then you need thick juice. This is what we will do now, using the help of a meat grinder.

How much time - 50 minutes.

What is the calorie content - 11 calories.

How to cook:

1. Rinse the fruits under running water and put them in a large saucepan;
2. Pour enough water so that the fruits are completely covered;
3. Put on fire and bring to a boil with a strong flow of gas;
4. When the water boils, reduce the fire and cook the fruits until soft;
5. 5. After that, cool the tomatoes a little and put them through a meat grinder. If desired, you can remove the peel from each fruit, or you can leave it as it is;
6. Save the decoction from under the tomato;
7. Twist the fruits directly into this broth and mix everything;
8. Then pass everything through a sieve if possible and put the resulting juice on fire;
9. Stirring, it is necessary to boil it down by a third;
10. Pour the hot mass into sterile jars, tighten the lids and put them in blankets.

Tip: if the juice density is not enough for you, you can add a few tomatoes, the peel of which is not removed.

Vegetable drink with herbs

You hardly ever drank tomato juice with dill and sweet pepper. Let's fix the situation, shall we? Such juice can not only be drunk, but also added to first courses, sauces, liquid main dishes like roasts.

What is the calorie content - 117 calories.

How to cook:

1. Wash the tomatoes thoroughly with running water and set aside;
2. Do the same with peppers, but then cut them in half and cut out the core (including seeds and membranes);
3. Be sure to remove the stalks from the tomato;
4. Ideally, both types of vegetables should now be run through the juicer. But if you don’t have it, you can use a blender or meat grinder, and then rub everything through a sieve or push through gauze. The result will be exactly the same pure juice;
5. Pour it into a saucepan and put it on fire;
6. Bring to a boil and cook for forty minutes, no more;
7. Rinse the dill and throw it into the juice after the time has elapsed;
8. Add salt and sugar to taste, mix;
9. Pour the hot drink into pre-prepared jars, close the lids and put away “under a fur coat” until completely cooled.

Tip: along with dill, you can add a lot of other herbs to taste.

Spicy tomato and vegetable juice

We will prepare tomato juice, which will contain many different spices and spices. In addition to everything, it will also be spicy due to the presence of garlic and chili in the composition.

How much time - 1 hour and 40 minutes.

What is the calorie content - 41 calories.

How to cook:

1. First of all, it is necessary to do a thorough washing of the main ingredient;
2. After that, the fruits must be rid of the stalks and cut into several slices;
3. It is advisable to pass all the pieces through a juicer to obtain pure juice. If there is no such technique, you can use a meat grinder or blender, and then get the juice by grinding the mass through a sieve or squeezing through gauze;
4. Pour a natural drink into a saucepan and put on fire;
5. Let it boil and cook for thirty minutes over medium heat;
6. When time passes, reduce the fire, but the juice should boil a little;
7. After the time has elapsed, add sugar and salt, cook for another ten minutes;
8. Peel the garlic, cut off the dry tails and, if desired, pass the slices through the crush;
9. Add them to the juice along with vinegar, chili, cinnamon, allspice, nutmeg and cloves;
10. Cook for another twenty minutes, then pour into prepared containers.

Tip: For an even spicier drink, drop a small pod of savory jalapeno or cayenne pepper into each jar.

Healthy fruit and vegetable drink

When you prepare everything that is said according to the following recipe, you will get not just fruit and vegetable juice, but a real vitamin bomb! Apples, tomatoes, beets - why not a guarantee of health?

How long - 40 minutes.

What is the calorie content - 29 calories.

How to cook:

1. Wash the tomatoes thoroughly and put them in a wide colander;
2. Next, they need to be blanched, and for this, pour water into the kettle and boil it;
3. Pour boiling water over the tomatoes to make them more pliable;
4. After that, cut the fruits into slices and put half in a sieve;
5. Rub with a spoon or spatula to get clear juice;
6. Repeat the same with the second half of the vegetables;
7. Pour apple juice and beetroot into the resulting juice;
8. Put on fire and bring to a boil over medium heat;
9. While the juice is boiling, sterilize the jars and lids;
10. When everything is ready, pour into jars, roll up.

Tip: you can add a little more carrot juice, but then the juice can already be sold as a medicine.

Drink with pulp and double sterilization

In this recipe, we will tell you in detail about how to sterilize jars when they already have something in them and, of course, this is tomato juice. Yes, even with pulp. Such a preparation will take a little more time, but believe me, it will be more reliable!

How much time - 1 hour and 15 minutes.

What is the calorie content - 20 calories.

How to cook:

1. For such juice, it is important to choose ripe and very juicy fruits. They need to be washed thoroughly, make cuts on their peel and place in a colander;
2. Take water in a saucepan, put on fire;
3. Let it boil and lower the tomatoes directly with a colander for two minutes;
4. When the time has passed, move the colander with tomatoes to another container, where cool water has already been prepared. It will help to cool the vegetables faster;
5. Hold for a minute and you can pull it out;
6. Next, it is necessary to remove the peel from the fruits and cut each into four parts;
7. Remove the stalks and put in a blender;
8. Beat until smooth, and then pass through a sieve with a spoon;
9. The result is a beautiful, smooth and uniform tomato juice;
10. Add salt, mix well and pour into jars;
11. Place a cloth on the bottom of a large saucepan and put all the jars that have turned out on top;
12. Pour in enough water nearby to reach the "shoulders";
13. Turn on the fire and bring everything to a boil, cook depending on the size of the jars;
14. After that, roll up the lids and be sure to wrap them upside down in blankets.

Tip: if you do not have rags to sterilize jars on the stove, you can use ordinary medical gauze. It can be bought at the nearest pharmacy for a penny. In addition, this is another plus for sterility.

A quick way to make tomato juice

To quickly prepare tomato juice, we recommend using the following recipe. To extract juice from vegetables, we will use a juicer. Are you with us?

How much time - 45 minutes.

What is the calorie content - 21 calories.

How to cook:

1. For such a recipe, it is better to take slightly overripe fruits, but in no case those that have already begun to deteriorate. They should not smell sour or have defects on the outside;
2. It is necessary to wash them, remove the stalks and cut into several pieces;
3. Put the fruits in a juicer and turn into juice;
4. Pour it into a saucepan, let it boil over medium heat;
5. From now on, cook for only twenty minutes;
6. During this time, you can have time to sterilize both jars and lids;
7. When twenty minutes have passed, add salt and sugar, mix;
8. Pour the finished juice into jars, tighten the lids and put them in a warm place upside down for proper cooling.

Tip: if the lids leak and, accordingly, let air through, you need to unscrew them and roll them up again. And so on until everything is sealed.

If you want to make really thick juice, then you just need to boil it for a long time. The longer you boil the leftover tomatoes, the thicker your preparation will be.

Be careful with salt and sugar. Many generally refuse to season the juice to taste and prefer to do it before use. But if you still decide to add spices, be sure to try the juice so as not to overdo it.

When you prepare such juice, it will cool and infuse, you will be pleasantly surprised. Because it's incredibly delicious! Such a drink is almost nothing like a store product and that is the only reason it is worth trying.

Borscht, salads and sauces require tomato dressing. Therefore, tomato juice should be closed for the winter, a recipe through a juicer will help keep the provisions made in the proper form with the intended taste. Dishes with the use of tomato will be saturated with useful vitamins just when it is so necessary in the winter. And even a glass of tomato juice will fill your body with energy without any food.

Importance of tomato in the diet

The medicinal properties of tomatoes help to normalize the metabolism in the body. Smokers simply need to eat tomatoes, as the splitting substances in them contribute to the removal of nicotine from the lungs. To stabilize blood pressure, you need to drink tomato juice every day.

Tomatoes in the daily diet are a healthy heart, healthy bones, cancer prevention. Regular consumption of tomato is beneficial for obese people. With Alzheimer's disease, it is also recommended to eat this red fruit.

Canned tomatoes

This red fruit is the most popular in all preservations, both in its entirety in a single genus, and together with other vegetables and fruits. Tomato juice in a juicer can also be rolled up, like whole tomatoes. In the future, the resulting workpiece is used as an addition to side dishes or as an ingredient in other dishes. In winter, it can be used as a component of borscht, kharcho, added to stews or used as a base for sauce. A tomato can be preserved with pulp through a meat grinder or a clean liquid, it all depends on where this juice will be used in the future.

The resulting cake after the juicer can be processed into ketchup.

Choosing a tomato for tomato juice

For this dish, it is better to choose tomatoes from the garden. They are healthy and do not contain GMOs. With proper observance of all stages of canning, swelling and explosion of provisions are excluded. To make tomato juice at home through a juicer, tomatoes should be selected soft and juicy, since in this case it is necessary to get as much juice as possible, the pulp with the skin will go into the trash.

To make a tomato, you can use vegetables that are slightly spoiled, this will not affect the taste and quality of the provisions. Successfully fit those that have burned out in the sun and are no longer suitable for conservation entirely. Tomatoes that have begun to rot slightly after lying at home for several days can also be used. Of course, spoiled places should be cut out and thrown away.

tomato juice recipes

The preparation of such juice is the cheapest, it does not require either vinegar or vegetable oil. Below you will find some options on how to make tomato juice in a juicer.

Freshly squeezed tomato juice through a juicer without canning

Ingredients for 1 glass of juice:

• medium tomato - 200 g (about 2 pieces);
• salt / sugar - to taste.

Cooking:

Recipe for standard tomato juice through a juicer for the winter

Ingredients:

• juicy tomatoes - 10 kg (you get 8.5 liters of liquid),
• salt - to taste.

Cooking steps:

It is better to choose smaller jars, because a 3-liter jar of tomato cannot be used immediately, and it is undesirable to store it in the refrigerator for weeks.

If you want to make homemade tomato juice, a recipe using a juicer will be the most rational way to prepare it. For those who want to add an unusual piquancy to the standard taste of a tomato, different products can be added to the ingredients. Recipes for such juice are presented below.

Tomato juice with celery

Ingredients:

• tomato - 1 kg;
• celery stalks - 3 pcs.;
• salt - 1 tbsp. l.;
• ground black pepper - 1 tsp.

Cooking steps:

Tomato juice with sweet pepper

Ingredients:

• tomato - 9 kg;
• sweet pepper - 2 kg;
• garlic - 3 cloves;
• onion - 1 pc.

Cooking process:

In 1 bucket about 9 kg of tomato.

Tomato juice with spices and vinegar

Ingredients:

• tomato - 11 kg;
• sugar - 500 g;
• salt - 170 g;
• vinegar - 270 g;
• allspice - 30 peas;
• red pepper - 0.5 tsp;
• carnation - 10 buds;
• cinnamon - 3.5 tsp;
• garlic - 1 head;
• nutmeg - to taste.

Cooking process:

To process a large amount of tomatoes, it is better to use an electric juicer, it will significantly reduce your time and effort.

The recipes for tomato juice for the winter through a juicer are almost the same, they differ only a little when additional ingredients are added.

It's almost the middle of September, but September still gives us summer-like warm and sometimes even hot days, as if allowing us to enjoy the remnants of a blooming summer before the onset of cold weather. Summer is the time for housewives to start making preserves so that they can delight themselves with pickles and sweet treats throughout the winter. Many, for example, close tomato juice for the winter.

After all, it can be used both as a drink and as an additive in the preparation of others. Some purchase tomatoes purposefully for juice. And those who own their own plot sometimes simply do not know where to put the surplus tomatoes. In this case, tomato juice at home for the winter will be the perfect solution.

If you have never tried it and have no idea how to close tomato juice for the winter, this is absolutely not a problem. We suggest you use the following numerous recipes. And if you are familiar with the classic recipe, you will definitely be able to find something new for yourself from the existing list.

You will be surprised how many variations actually exist for making such a seemingly simple drink from all sides. But isn't that great? In addition, the advantage of home-made tomato juice is that it can be stored for two years, while preserving all its most useful qualities.

Agree, a glass of slightly salty tomato juice is much tastier and more pleasant than expensive vitamins in pills. And it is doubly pleasant to drink it, realizing that you have prepared it yourself.

But what to do with those tomatoes that do not have a completely presentable appearance or are completely overripe? It's OK! After all, even overripe tomatoes are suitable for juice. Vitamins even in them all the same more than enough.

It is impossible not to mention that, in particular, tomato juice will be useful for those who are trying to lose weight or just watch their diet. Therefore, if it is possible to make tomato juice for the winter, do not refuse it for anything!

Tomato juice with pulp

What will be tastier than tomato juice, which is made at home, from natural products, without any chemicals, one way or another present in purchased juices. The recipe for making this juice is quite long and does not take long. Even a novice hostess can easily cope with it.

What do you need for this? A lot of ripe bright scarlet tomatoes and, of course, a sea of ​​​​positiveness - only then will the juice turn out to be especially healthy and really tasty. One point - if you want to drink juice in the near future, and not leave it for the winter, then it is quite possible not to read the preservation clauses.

Components:

• Tomatoes - 12 kilograms;
• Salt - 1 teaspoon per liter;
• Sugar - 2 teaspoons per liter.

Cut off well-washed tomatoes from possible "nasty things" and cut into quarters. To have less waste, try to choose better tomatoes, without any visible flaws.

Then arm yourself with a deep bowl, and chop all the pieces in a meat grinder. A big plus of this option is that the juice will be with pulp, and this will make it even tastier, right? The cake remaining after twisting can be freely thrown away - it will not be needed at all.

Useful advice: if there is no meat grinder or it is not possible to use it, this is not a problem at all! You can take the most ordinary sieve and grind the tomatoes through it.

Already such a tool as a sieve can be found in every home. Yes, it will be a little more troublesome and take longer than in the case of a meat grinder, but what can you do.

Pour the resulting juice into a saucepan, add salt and sugar.

Useful advice: many of those who are still learning how to close tomato juice for the winter are concerned about the issue of dosage. To be honest, the dosage of these components in the recipe can be changed to your own taste. How can you not throw them at all.

But at first, you can take as a basis the dosage indicated in the recipe.

Put the resulting mixture on medium gas and boil. Stir frequently, being careful not to burn the juice, or it will spoil all the flavor, and we don't want that, do we? When the juice boils, cook for a maximum of fifteen minutes. In the meantime, you can do the sterilization of cans, if you are not puzzled by this in advance.

Please note that when the juice boils, quite a lot of foam will begin to stand out, so after boiling, reduce the gas level and stir the juice well. If there is not much foam, then it is not necessary to remove it.

When the juice is boiled, you can pour it and roll it into jars.

To make sure everything is done right, turn the jar upside down and make sure that the juice does not seep through the lid. It remains only to wrap up your banks and put to cool.

Interesting advice: some hostesses do not put part of the juice in the cellar or pantry, but freeze it. It is expected that this way it will be stored even longer.

Tomato juice through a juicer for the winter

Here is another very entertaining and very convenient way to make this juice. If a meat grinder was used for processing in the recipe before, then in this option you will need to arm yourself with a juicer. Yes, at the exit the juice will be without pulp.

But the beauty of this method is that it significantly saves time for manufacturing, because the process of chopping tomatoes, which you performed manually, will now be done by an electric juicer for you, and many times faster.

As a standard, only salt is used from additives in this recipe. But lovers can add various aromatic spices according to their own taste, adding new interesting notes to the taste of juice.

Additional sterilization of juice cans is not required, so you can safely start cooking.

Components:

• Tomatoes - 4 kilograms;
• Salt - 1 tablespoon.

Wash the tomatoes and trim the skin for visible flaws, if any. Then cut the vegetables into quarters. Large tomatoes can be cut even smaller to make it easier. And put the pieces in the juicer bowl.

Repeat this procedure with the rest of the tomatoes until they all turn into juice.
Send the thick liquid to boil. Let it boil at a medium level of gas, and when it boils, reduce the gas to a minimum. Boil for ten minutes, then add salt, and mix the juice well.

Please note that for tomato juice, the volumes of bulk additives can be varied at will - add more or less. That is, rely not on the amount proposed in the recipe, but on your own taste preferences.

As you cook, do not forget to stir the juice often so that the foam stands out as little as possible. Do not forget to put the gas on a low level so that the juice quietly gurgles itself in the pan, and does not tend to “escape” to the stove.

When the appointed ten minutes have elapsed, arm yourself with pre-prepared jars and carefully pour the juice into them.

Useful advice: it is advisable to pour the juice slowly, so that the jars do not burst inadvertently from a sharp change in temperature. Pour a little first to cover the bottom. This will allow the glass to quickly adapt to boiling water, and it will remain intact.

Alternatively, you can take a simple tablespoon. This will be convenient if you use half-liter jars. Just put a spoon in an empty jar and pour the juice. The metal will take some of the heat and prevent the glass from cracking.

You can already drink tomato juice through a juicer for the winter! Now all that remains to be done is to roll up the jars with the key and check that the juice does not flow out through the lid. Place jars on lids and seal. Leave to cool.

Do not even doubt that the juice as a result will be very tasty. Households will appreciate your efforts.

Tomato juice from yellow tomatoes

To make tomato juice for the winter, you can take not only red, but also yellow tomatoes. The juice from them will come out no less tasty and nutritious.

Components:

• Yellow tomatoes - 1.5 kilograms;
• Salt and sugar - according to taste preferences.

Be sure to wash the tomatoes and cut off all possible “nasty things” so that the vegetables are clean. To process tomatoes, take a juicer - it will be much faster.

But if you do not have such equipment, then it is quite possible to use a meat grinder. And after that, the pulp must be rubbed through a strainer, which is certainly found in every home.

Pour the juice into a saucepan or a deep bowl and boil at a medium level of gas. Simmer for about fifteen minutes, stirring occasionally and skimming off the foam. Ready juice can be poured into pre-prepared jars.

Before you start rolling them up, you can pour salt or sugar into the juice, in an amount that matches your taste. But you can twist them just like that.

It remains only to wait until the banks cool down. Just remember to put these jars on the lids and cover with a warm blanket.

Aromatic tomato juice with basil

To add brightness to the taste of tomato juice, you can try adding a new ingredient. For example, basil.

Components:

• Tomatoes (it is permissible to take slightly overripe) - 5 kilograms;
• Basil - according to taste preferences;
• Salt - 1 tablespoon;
• Sugar - 1 teaspoon.

Rinse the tomatoes, trim if necessary, and cut into pieces. To prepare juice, use an electric juicer, in extreme cases - a meat grinder. If you want the juice to be with pulp, then after the meat grinder there is no need to use a sieve.

The juice is ready, now it's time to preserve it. Drain the juice into a saucepan, let it boil and boil at a medium level of gas for about twenty minutes. In the meantime, sterilize the jars if you haven't already done so.

Pour salt and sugar into the boiled juice, and also throw a couple of sprigs of basil. Please note that if it is not possible to use fresh basil, it is allowed to take dried basil. In a hot liquid, it will reveal its qualities in the best possible way.

All preparations are complete. Now pour the juice into jars and cork. After putting the jars on the lids, do not forget to make sure that the juice does not overflow. Wrap in a blanket and let them cool down. Then move the juice to a cool place. For example, a cellar or pantry.

Tomato juice with garlic and aromatic spices

Tomato juice for the winter, as you know, is an excellent solution for maintaining immunity in the cold season. How about adding garlic? A cold simply won't stand a chance!

Components:

• Tomatoes - 11 kilograms;
• Garlic - 1 clove per liter of juice;
• Sugar - 0.5-0.7 kilograms, depending on taste preferences;
• Salt - 0.5 cups;
• Peppercorns - 30 pieces;
• Ground hot pepper - 0.5 teaspoon;
• Carnation - 10 things;
• Cinnamon powder - 3.5 teaspoons;
• Muscat - at the tip of a teaspoon;
• Vinegar - 1 cup.

Cut the washed tomatoes into large pieces. In this recipe, it would be best to use a juicer for processing, so that no skins or seeds remain in the resulting juice.

Pour the juice into a saucepan, boil for about thirty minutes at an average gas level, then reduce the gas almost to a minimum. But the juice should not stop gurgling. Pour salt and sugar, boil for another ten minutes.

Then add the remaining ingredients - garlic, aromatic seasonings and vinegar. You need to cook for about twenty more minutes, then you can roll the finished liquid into jars.

Tomato juice for the winter simple recipe

The simplicity of this recipe lies precisely in the fact that there is no need to cook it. But at the same time, do without sterilization. Well, let's get started.

Components:

• Tomatoes - 1.2 kilograms;
• Salt - 2 teaspoons;

According to the recipe, this juice will be with pulp, because the fruits are required exclusively ripe, but not overripe. Wash them, put them in a colander and dip them in boiling water for a minute or two. And then - in cold water.

A sharp change in temperature will easily allow you to separate the skin, and this is exactly what you need to do. Using a pestle, wipe the tomatoes through a strainer or the same colander.

Filter the juice with gauze to get rid of the presence of seeds, and sprinkle with salt. Next, pour the juice into jars and cover them with metal lids. Now they need to be sterilized. The duration of the process is directly dependent on the volume of cans. The larger it is, the longer the process will take.

Finally, a simple tomato juice for the winter is ready, the jars can be corked and left to cool.

Tomato juice with salad pepper and onion

Of course, this juice is already more like a multi-vegetable than exactly tomato. And yet there are really few other vegetables there, when compared with the number of tomatoes, but they will add their own zest.

Components:

• Tomatoes - 1 bucket;
• Salad pepper - 3 things;
• Onion - 1 head;
• Garlic - 3 cloves.

First of all, you need to remove the skin from the washed tomatoes. Give them a contrast shower. First place them in hot water, and then immediately in cold. Then the skin will be removed without any problems.

Peel the garlic and onion from the peel, and lettuce pepper from the seeds. Pass all the vegetables through a juicer or chop in a meat grinder. Pour the juice into a saucepan or deep bowl and boil.

It is desirable to cook the resulting juice for ten minutes, and then immediately pour it into jars and you can clog it. Salt in this case is poured in accordance with personal tastes, already before drinking.

Tomato juice with celery

This recipe will help you expand the range of variations for making tomato juice at home for the winter. Celery will make it even healthier.

Components:

• Tomatoes - 1 kilogram;
• Celery - 3 petioles;
• Black pepper - 1 teaspoon;
• Salt - 1 tablespoon.

Be sure to sterilize the jars and lids before you start juicing. To do this, they just need to pour over boiling water.

Cut the tomatoes into large slices, and chop in a juicer. Alternatively, you can use a meat grinder. Pour the juice into a saucepan and boil.

A very useful and high-quality product that can be prepared for the winter is tomato paste. At home, the recipe will not contain artificial flavors, colors, preservatives and thickeners, it turns out much tastier when compared with a store purchase.

Secrets of making tomato paste

Homemade tomato preparations are added to a variety of dishes, giving them a piquant taste. A home-made product is much more valuable than a store-bought product for several reasons:

• the use of natural ingredients for harvesting;
• creating a special taste that will be suitable for a particular person;
• getting a high quality product.

A homemade tomato made according to all the recommended criteria can be tasty and nutritious. Experienced chefs offer a variety of methods for preparing such a dish, it turns out to be very tasty thanks to the use of fresh vegetables. Tomatoes for harvesting must be selected very carefully.

Tomato paste from tomatoes at home is quite simple to prepare. To prepare a delicious dish, it is recommended to follow these simple rules:

• watery tomatoes can be boiled without adding additional water to them;
• spices are added to the dish after it boils, then the taste will not be distorted;
• before adding greens to the dish, it is recommended to tie it tightly in a bundle so that after that, it is easy and simple to remove it from the workpiece;
• so that the mixture does not burn, it is constantly recommended to mix it;
• salt the dish should be based on their own taste sensations.

Tomato paste at home: a recipe for the winter

Not all housewives know how to cook tomato paste at home. Here we will talk about this in detail here, and show a variety of recipes.

The main goals in preparing a tomato billet are: obtaining a thick consistency without seeds, peel and other waste; it should be stored for a long time at normal room temperature. Such a product can be prepared by adhering to certain secrets:

• juicy tomatoes are not suitable for creating a tomato dish; it is necessary to choose fleshy fruits, the ripening period of which approaches the end of summer. It is worth taking exclusively ripe fruits into the pasta, avoiding the ingress of rotten vegetables;
• you can chop a tomato using various methods: peel it from seeds and peel, cut it in a blender or in a meat grinder, boil and grind through a sieve, use a juicer;
• to make the workpiece thick, it is recommended to use one of the recommended methods: hang the pulp in a bag so that the entire juice is stacked, only the thick part remains in it, boil the product until it thickens on the stove or in a slow cooker, evaporate all the liquid part in the oven;
• containers for harvesting tomatoes should be sterilized, as well as the lids with which they will be closed.

Tomato paste for the winter: a recipe you will lick your fingers

Their tomato dressing is quite a tasty product, which is one of the most common culinary uses. The main components of the dish:

• 2.5 kilograms of ripe tomatoes;
• salt to taste.

Cooking instructions:

Tomatoes are thoroughly washed, wiped with a towel, vegetables should be cut into 4-8 parts, rubbed in an electric meat grinder, put on a slow fire.

Lids should be subjected to a sterilization process.

After the product is poured into containers, it is recommended to turn it over.

Tomato paste in a slow cooker: a recipe for the winter

How to cook tomato paste at home so that it turns out better than store-bought? Everything is very simple: you need to follow certain instructions.

tomatoes - 3 kilograms;

garlic - 8 cloves;

onion - 400 grams;

The sequence of preparation of tomato preparation:

Tomatoes need to be kept in cold water for several minutes, remove drops of water from them, cut into 2 parts when processing the vegetable, it is necessary to remove the stalk and white pulp. After, the tomatoes are cut into large pieces, interrupted with a blender. In the absence of such a device, it is necessary to put the vegetables on a slow fire to stew for 30 minutes. Next, the tomatoes are ground through a sieve.

Add onions, a few cloves of garlic, pre-chopped in a blender, to the composition.

We fill the cooking bowl with a tomato composition, sprinkle it with salt, program the slow cooker for stewing, setting the time to 40 minutes, close the lid.

After the product is considered ready, it can be laid out in jars.

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Tomato paste through a meat grinder

One of the most popular, delicious and quick recipes is homemade tomato paste through a meat grinder. This method of preparing the product is one of the simplest and fastest, even the most inexperienced cook can handle it. The tomato dish is easy to prepare because it does not contain: salt, pepper and sugar.

Ingredients needed for the dish:

• 5 kilograms of tomato.

Cooking process:

1. Tomatoes are thoroughly washed, cut, twisted in a meat grinder, cooked in a pan with a non-stick coating. The cooking time is 30 minutes.
2. Vegetables are rubbed through a sieve to get a homogeneous mass. Further, the pulp must continue to be boiled, the composition is boiled for an average of 4 hours. To obtain a homogeneous mass, it must be constantly stirred.
3. Lay out the workpiece should be in sterilized jars.

Tomato paste through a juicer

How to cook a tomato preparation for the winter using a juicer? To prepare the product, the cook will need the following ingredients:

• peeled, ripened tomatoes - 9 kilograms;
• salt - 2 large spoons.

Instructions for preparing the workpiece:

1. Tomatoes are thoroughly washed and cut into small slices, cook for 30 minutes until completely softened, pass through a juicer, boil the workpiece, constantly stirring the pasta.
2. After 1.5 hours - it is recommended to stir the product every 30 minutes, add salt to the tomatoes, and cook the workpiece.
3. Pour into sterilized jars.

tomato paste through a blender

How to cook tomato paste at home using a blender? For cooking, you will need the following ingredients: tomatoes and salt to taste.

1. Grind the pulp of tomatoes in a blender, wipe the tomatoes through a sieve, use a juicer with a nozzle.
2. We boil the resulting composition until a thick consistency is obtained.
3. We lay out the product in sterilized jars.

Tomato paste for the winter without vinegar

Often, an oven is used to create a blank from tomatoes. Its use only improves the taste of the product. The workpiece cooked in the oven looks appetizing, very pleasant to the taste. To create a product, you will need the following components:

• ripe tomatoes - 4 kilograms;
• salt - 1 large spoon;
• pepper, cloves, cinnamon - to taste;
• vegetable oil - 50 milliliters.

Tomato Cooking Instructions:

1. We select ripe and juicy tomatoes, first steam them, then remove the stalk.
2. We cut each tomato into 6 parts, put it in a saucepan, cook under a closed lid for about 25 minutes, during cooking the pulp will move away from the peel and seeds.
3. The rest of the unseparated pulp should be rubbed through a sieve.
4. The resulting mass should be poured into a baking sheet, mixed with salt and spices.
5. We put the pasta in the oven preheated to 250 degrees Celsius, cook for 25 minutes. In case of strong splashing of the product, it can be covered with foil on top.
6. Ready pasta can be considered after it boils, then it should cool slightly, it can be laid out in containers.

Ketchup from tomato paste at home

Purchased ketchup can always be replaced with a homemade product made from fresh tomatoes. To prepare it, you will need the following components:

• tomatoes - 3 kilograms;
• vinegar -180 milliliters;
• salt to taste;
• sugar - 225 grams;
• onions - 3 pieces;
• cinnamon - 3 sticks;
• rosemary - 0.5 teaspoon;
• bay leaf - 3 pieces;
• pepper - 1.5 pieces;
• ginger - a quarter of the root;
• pepper - 1.5 teaspoons.

Cooking sequence:

1. The peel is removed from the tomatoes, the vegetables are cut into several pieces, the onion is cut into rings, the tomatoes, onion, salt, rosemary, pepper and some of the water are added to the pan, the vegetables are stewed for about 25 minutes.
2. After cooling, the tomatoes are rubbed through a sieve, then the puree is boiled until its volume is 2 times less.
3. Add crushed hot pepper, ginger and various spices to the paste.
4. After 10 minutes of time, remove the cinnamon sticks from the workpiece, add vinegar, close the ketchup in a sterilized jar, roll up the lid.

Outcome

Now you know how to prepare tomato paste at home. Recipe for the winter It is sure to come in handy in the preparation of various dishes, it is a tasty and healthy product. There are many methods for making a workpiece. Each of them has its own distinctive nuances. And although tomato harvesting takes a significant amount of time, it is compensated by its taste, aroma, useful qualities.