Tomato paste at home. Tomato juice for the winter at home - general principles of preparation

By purchasing tomato juice in the store, we do not get the amount of vitamins and minerals that we expect. The preservatives added to the industrial product negate all the useful properties of the drink. However, a home-cooked tomato retains vitamins for several years. The benefit of a tomato drink lies in the high content of phosphorus, iodine, cobalt, iron, calcium, magnesium, as well as vitamins PP, C, A, B, E.

How to choose the right tomatoes for harvesting juice for the winter

To make homemade tomato juice, choose only selected ripe, sweet red tomatoes (green and yellow tomatoes are not suitable). If unripe vegetables are used for processing, homemade food will be too sour or bitter, and overripe fruits will make it tasteless. Technologists who specialize in the industrial production of tomatoes advise selecting tomatoes with a sugar to acid ratio of about 8 for harvesting. The ideal varieties would be: Simferopol, Yerevani 14, Akhtubinsky, Salatny, Yuzhanin and others.

The best step-by-step homemade tomato juice recipes with photos

From one and a half kilograms of tomatoes, on average, a liter of tomato juice is obtained, these proportions should be guided by when calculating the required number of vegetables for preparing a harvest for the winter. It is possible to make juice both from tomatoes alone, and combine them with additives such as sugar, salt, spices. Some housewives prefer to add other vegetables to the juice - garlic, onions, bell peppers or celery.

Classic recipe without sterilization through a juicer

The tomato is perfectly stored in a cold room such as a cellar or basement for more than a year. However, to keep the product fresh longer, spices (salt, sugar, pepper) should be added just before drinking the juice. Home-made fresh tomatoes, passed through a juicer, are thick and tasty, their quality and nutritional value cannot be compared with a store-bought counterpart.

Ingredients:

• 9 kg of tomatoes;
• 100 g of granulated sugar;
• salt to taste;

A step-by-step recipe for homemade tomato juice for the winter:

1. Rinse the tomatoes, cut out the middle.
2. Cut the fruit in half, pass through a juicer or meat grinder.
3. Pour the juice into a saucepan and bring to a boil.
4. Pass the drink through a sieve to get a uniform consistency. Add sugar, salt.
5. Bring the workpiece to a boil, reduce the heat and keep it on fire for another five minutes.
6. Pour the tomato into sterile jars, cork.

Tomato puree with pulp in a blender

Tomato sauce is a versatile preparation for the winter. You can use it not only for cooking borscht or various second courses (saute, gravy for garnish, cabbage rolls), but also fill it with ready-made food. Tomato puree goes well with fish, vegetables, meat, poultry. In addition to excellent taste, homemade sauce is a very useful product containing many necessary substances.

Ingredients:

• 12 kg of tomatoes;
• salt.

A step-by-step recipe for making homemade tomato juice with pulp for the winter:

1. Wash ripe, fresh tomatoes, peel off the tails, cut off the bad places. Cut them into pieces that will fit into the neck of the blender-juicer.
2. Grind the tomatoes - you should get juice with foam.
3. Pour the fresh juice into the pan, leaving a free space on top (5-6 cm), as the foam will rise during cooking.
4. Remove the foam, reduce the heat and leave the juice to boil for 25 minutes.
5. Rinse jars and lids with vinegar, sterilize.
6. When the tomato juice boils, the foam will turn red. Remove the pan from the heat, salt the workpiece for the winter, pour into jars and leave under the covers overnight.

A simple recipe with salt and sugar in a slow cooker

Ingredients:

• four kilograms of tomatoes;
• a tablespoon of sugar, salt;
• ground black pepper.

A step-by-step recipe for making tomato juice for the winter using a slow cooker:

1. Turn on the “Baking” option on the multicooker, place the tomatoes inside.
2. Salt, add sugar and pepper. Boil the workpiece, stirring constantly for 10 minutes.
3. Pour the juice into sterile jars, close them with lids. You can drink such a drink without preservation.

Canned juice with garlic and bell pepper

Ingredients:

• a bucket of fresh, soft tomatoes;
• three cloves of garlic;
• bulb;
• three bell peppers.

Step-by-step canned recipe:

1. Wash and put the tomatoes in a saucepan with boiling water. Let them soak in hot water for no more than 30 seconds, then remove the fruit with a slotted spoon and place in a saucepan filled with cold water.
2. After 2-3 minutes, remove the tomatoes and peel the skin.
3. Peel onions, garlic, peppers from seeds and husks. Grind all vegetables, send to a blender, juicer or scroll with a meat grinder.
4. Squeeze out the resulting slurry with a sieve. Pour the juice into an enamel pan and boil it for 10-20 minutes.
5. Pour the winter preparation into sterile jars, cork them. Before drinking, it is recommended to add salt to taste.

How to cook with celery in a juicer

Ingredients:

• three kilos of tomatoes;
• kilogram of celery

Step-by-step recipe for winter tomato preparation with celery:

1. Cut the washed tomatoes into slices, put in a juicer. Fill the container with water, place a pot of tomatoes on top, cover with a lid and send everything to the stove, turning on a strong fire.
2. When the tomato boils, add the peeled, finely chopped celery. Bring the drink to a boil again, then pour into sterile jars.

Spicy tomato juice with dill and vinegar

Not every housewife fills her winter preparations with vinegar, however, when it is added to tomato juice, the shelf life of the drink increases significantly. A barrel of such a product can be stored for more than one year, and the color of the tomato due to this universal seasoning turns out to be very rich and beautiful. For the preparation of spicy juice, it is better to choose overripe, juicy tomatoes.

Ingredients:

• a bunch of dill (or basil);
• kilogram of overripe tomatoes;
• half a glass of vinegar;
• a tablespoon of sugar;
• salt;
• Bay leaf.

Step-by-step recipe for tomato juice for the winter with dill, vinegar:

1. Cut washed tomatoes into quarters, wipe them with a sieve or juicer.
2. Filter the resulting thick drink through double-folded gauze.
3. Add spices and pour the winter preparation into a saucepan. Put the container on fire.
4. When the drink boils, throw a sprig of dill there and, without waiting for it to boil again, pour it into jars.
5. Cover the container with lids, sterilize them for at least 10 minutes. Refrigerate jars naturally and store refrigerated.

Preparing juice from tomato paste

Only high-quality paste is suitable for making tomato juice. Sauce or ketchup is not good for this. According to GOST, the paste must contain at least 25 percent of solids - this is 25-40%. The presence of other components in the product, except for salt or water, is not allowed. To check the quality of tomato paste, shake the jar, do not buy a product that is too liquid. At a density of 23 percent, the consistency should be similar to regular. It is beneficial to prepare juice from tomato paste, since its cost is three times lower than a tomato from a bag.

Ingredients:

• tomato paste;
• water;
• salt as desired.

Tomato paste recipe:

1. To get a liquid tomato, dilute 1 tablespoon of the paste in a glass of water.
2. If you like a richer taste, use other proportions: dissolve 2 tablespoons of pasta in a glass of water.
3. Optionally, you can season the drink with salt, sugar or pepper.

Video about the composition, calorie content and benefits of tomato juice for humans

Delicious, spicy tomato juice is loved by almost everyone. However, in order to pamper your family with this drink, it is not necessary to purchase it in a store. It's not hard to make your own juice. Unlike the commercial product, which often contains harmful preservatives or aspirin, homemade tomato juice is completely pure. In addition to the fact that the drink contains many vitamins, it improves the functioning of the liver, heart, regulates metabolic processes (helps to lose weight), and normalizes blood pressure. Its calorie content is only 24 kcal per 100 ml of juice. Watch a video about this drink:

Summer succeeded! Fleshy, bright, filled with the summer sun and bird singing, the tomatoes just ask for your hands: it is impossible to pass by a bush without picking a couple of pieces and eating them right away.

Alas, the possibilities of the human body are very limited, it is unrealistic to accommodate all the tomato luxury that the garden is full of this season, which means that we take out a dilapidated grandmother's notebook from the stash and start creating according to her recipes - time-tested and more than one generation of eaters.

So, tomato paste recipes.

Tomato paste for the winter - a basic recipe

Not a single one can do without this sauce: to make it bright, rich and “correct”, you need the best tomato paste. The best - as a rule, cooked at home, so in anticipation of winter, you just need to roll up five to seven liters of this product!

Ingredients:

• 3 kg of ripe tomatoes;
• 2 onions;
• 100 g of sugar;
• 1/2 cup table vinegar 6%
• salt to taste.

How to make tomato paste at home

It is better to take tomatoes that are not very juicy - fleshy, elastic, firm, but by no means unripe. The variety "Cream" is optimally suited.

My tomatoes, remove spoiled places. You can not cut the peduncle - we don’t need extra gestures, we save our efforts!

We cut the prepared tomatoes into halves (moreover, it is not necessary to chop them strictly vertically, the division here is absolutely conditional). We put it in a saucepan (preferably enameled), put the peeled onion there, add half a glass of water (no more), cover with a lid and bring to a boil. Reduce the heat and simmer the contents of the pan for about 15 minutes - the tomatoes should become soft and let the juice go.

Pass the cooled mass through a sieve. Skins, stalks and seeds should get into the cake. We ruthlessly throw it away, and boil the resulting mass over minimal heat until it decreases in volume by at least 5 times. Stir occasionally so the pasta doesn't burn. At the end, add sugar and salt, taste and adjust the taste. Pour in the vinegar, mix and immediately pour into sterilized jars, cover with sterilized lids, roll up, turn over and hide under several blankets until completely cooled. After that, jars of homemade tomato paste can be moved to the pantry and opened as needed.

The benefits of tomato juice are undeniable, tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many housewives are thinking about how to spin the fruits for the winter so that they retain their beneficial properties. We have collected for you a golden collection of the most delicious recipes that you can easily translate into reality on your own. So let's get started.

Tomato juice: a classic of the genre

• ripe tomatoes - 4 kg.
• crushed salt (preferably sea) - 45 gr.
• granulated sugar - 110 gr.

1. For the most part, tomatoes of different varieties, shapes and sizes are used for juicing, which for some reason were not suitable for conservation. Wash the tomatoes, cut off the stalks, dented and moldy places. Cut them into small squares about 3x3 cm in size.
2. Collect the meat grinder, pass the fruits through it several times, send the juice into a deep saucepan with a thick bottom. Spread the cake with a tablespoon, make sure that the splashes do not stain clothes and headsets.
3. Put the container with twisted tomatoes on the stove, set the minimum power. Add crushed sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can be varied depending on personal preference. Usually 2.5 liters of tomato juice accounts for 25 grams. salt and 55 gr. Sahara.
4. Wait for the mixture to boil, when the first bubbles appear, stir again to dissolve the crystals. At this time, proceed to the preparation of containers for twisting.
5. Pick up jars that are suitable in size (liter, two-liter), make sure that there are no chips or cracks on them, otherwise the container may explode. Clean the container with a foam sponge and baking soda, rinse thoroughly with warm water.
6. Next, sterilize by placing the jars in a deep saucepan and filling with water. The heat treatment time for a two-liter container is about a quarter of an hour, for a liter container - about 10 minutes. Sterilize the lids in the same way.
7. If desired, jars can be processed in the oven by placing them upside down: for 10 minutes, gradually increase the temperature until you reach 160 degrees. Take out containers with a dry mitt, avoid sudden temperature changes.
8. After boiling tomato juice, foam forms on the surface, remove it with a slotted spoon or scoop. Leave the juice to boil for 3 minutes, then pour into clean jars. It is important that the containers are still warm, otherwise they may burst due to temperature differences.
9. Seal the jars, turn over, making sure there are no smudges. To correctly test, run your index or ring finger around the neck. In cases where the juice began to flow out, replace the cap.
10. After all the manipulations, wrap the composition in a woolen blanket, wait for it to cool to room temperature. Take the containers to a room where there are no sudden changes in temperature (a basement, a cellar, a glazed balcony, etc. are suitable).

Tomato juice through a juicer

• fresh tomatoes - 3.5 kg.
• fine table salt - 40 gr.
• granulated sugar - 100 gr.

1. For this recipe, fruits of any shape, variety and size are suitable, the main condition is the absence of rotten elements. You can use slightly mashed tomatoes that are not suitable for canning.
2. Send the tomatoes in a deep container, fill with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off damaged areas and the leg area.
3. Prepare an enameled pan, assemble a juicer, pass tomatoes chopped into small pieces through it.
4. Turn on the burner on medium heat, cook for about a quarter of an hour. After this period, the composition will begin to boil intensively, turn down the power, simmer for another 15-20 minutes. Do not forget to mix the contents, collect tomatoes from the walls of the container, otherwise the final product will give off burning.
5. After the specified period, add sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crunch on the teeth.
6. Wash the jars with soda, sterilize them in the oven or on the stove for about 15 minutes. Do the same with the lids, wipe and dry completely. Even one drop of water will cause mold to form.
7. Pour the juice into still warm jars, seal tightly, put the container upside down. Check if the juice is leaking, if everything is fine, wrap the jars with a warm blanket.
8. The holding time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time, the jars must be taken to the cellar or basement for long-term storage.

• fresh tomatoes (soft) - 15 kg.
• garlic - 6 teeth
• white onion - 1 pc.
• Bulgarian pepper - 5 pcs.

1. Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large saucepan, place tomatoes in a container, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from boiling water and send them to this container, leave for 3 minutes.
2. After the specified period, remove the peel, remove the stalks and rumpled places. Peel the garlic and onion from the husk, cut the core from the pepper, chop the fruits into small pieces.
3. Chop all the vegetables in a convenient way. You can pass them through a meat grinder, scroll in a blender or juicer. After the fruits turn into porridge, squeeze the juice out of it with a gauze cloth or sieve.
4. Pour the resulting liquid into an enameled pan with a thick bottom, put on the stove, boil over medium heat for about a quarter of an hour, do not forget to stir constantly. Remove the leftovers from the walls so that they do not burn.
5. At this time, proceed to sterilize the jars. Wash them with baking soda and a kitchen sponge, then place them upside down in the oven. First, set the temperature to 30 degrees, raise another 10 every minute until you reach 150. After that, remove the containers with a mitten, cool a little.
6. Remove the tomato juice from the stove, pour into warm jars, mix. Do not allow a large temperature difference between the glass and the liquid, otherwise the container may crack. Cork with lids, check if the juice is leaking. If everything is in order, wait 12 hours. Next, transfer the finished product to a cold room, add salt and sugar (at your discretion) before use.

• tomatoes - 2.7-3 kg.
• celery - 8 pcs.
• ground salt - 80 gr.
• ground black pepper - 30 gr.

1. Wash the tomatoes well, remove all green and inedible parts. Cut into small squares, place them in the juicer.
2. After that, pour the juice into a thick-walled saucepan, put on medium heat. When the first bubbles appear, turn down the power, boil for another 15 minutes.
3. At this time, start preparing the celery. Wash and cut the stems, send to a container with boiling juice, simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
4. Sterilize jars conveniently. You can either boil them in a pot of water or put them upside down in the oven.
5. After heat treatment, pour tomato juice into jars, cork. Turn the container upside down, check if the composition is leaking.
6. Keep the juice at room temperature for 12 hours, then move the jars to a cool place (cellar, balcony, basement). The main condition is the absence of sub-zero temperatures and sharp jumps.

Tomato juice with spices

• fresh tomatoes - 12 kg.
• granulated sugar - 530-550 gr.
• carnation - 8 buds
• vinegar solution 6% - 280 ml.
• crushed salt (preferably sea) - 180 gr.
• peppercorns - 4-5 gr. (about 25 pieces)
• garlic - 3 cloves
• nutmeg - on the tip of a knife
• ground cinnamon - 20 gr.
• ground black pepper - 5 gr.

1. Wash the tomatoes, cut out the bruised and rotten places, remove the leg area. Cut the fruit into 4 equal parts, squeeze the juice with a meat grinder, juicer or blender.
2. Separate the pulp, discard it. Pour the juice into an enameled saucepan, place over medium heat, and bring to a boil.
3. When the first bubbles appear, turn down the power, add granulated sugar, salt and ground pepper, boil for another half hour.
4. Next, add the clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
5. After this time, pass the garlic through a press, send it to the pan. Pour the vinegar solution here, mix.
6. Wash the jars with soda, sterilize them, pour the juice into containers, roll up the lids. Turn the container upside down, leave for a day.
7. Transfer the tomato juice to a cool place. You can use after 1 month after spinning.

• overripe tomatoes - 2.3-2.5 kg.
• fresh dill - 1.5-2 bunches
• table vinegar (6-9%) - 120 ml.
• granulated sugar (preferably cane) - 30 gr.
• crushed salt - 15 gr.
• bay leaf - 5 pcs.

1. Wash the fruit and remove all inedible parts. Squeeze the juice from the tomatoes, for these purposes use a strainer and a meat grinder, then pass the mixture through gauze (2-3 layers).
2. Pour the composition into a saucepan with a thick bottom, add granulated sugar and salt, bring the composition to a boil.
3. After dissolving the crystals, pour in table vinegar, set the minimum power, simmer the juice for a quarter of an hour.
4. Wash the dill bunches, tear off the stems, chop the petals. Send to the pan with the composition, add bay leaf here. Wait until the mixture boils again, proceed to the processing of cans.
5. Place a glass container in a large saucepan, fill it with water at room temperature, put on the stove. Boil over medium heat for about 15 minutes.
6. When the containers are processed, dry them with a towel, leave at room temperature to completely evaporate the moisture.
7. Pour the juice into still warm jars, immediately cork with lids. After cooking, let the juice cool, then transfer to the cellar / cellar.

It is easy to prepare tomato juice for the winter, if you have sufficient knowledge regarding the available technologies. Use the recipe with the addition of dill, celery, table vinegar, spices, bell pepper. Always sterilize the container before pouring the juice, do not allow a temperature difference between the composition and the glass.

Video: homemade tomato juice for the winter

With regret, we have to state: today a real cult of using Coca-Cola, Pepsi-Cola and all kinds of harmful energy drinks is flourishing. Of course, in modern supermarkets there are also various fruit juices, but, as a rule, manufacturers add a large amount of sugar to them. Therefore, it is not surprising that one of the most useful and beloved drinks among the people has long been tomato juice.

Older people remember very well the times of the socialist era, when tomato juice was everywhere: in kindergartens, schools, canteens, factory buffets, cinemas and other places of public recreation. In Soviet stores, the drink was sold in three-liter cans. At the same time, it could not only be purchased, but also tasted right on the spot. Food departments were equipped with inverted glass cones with taps, next to which there was always a glass of salt and a teaspoon. And after all, even a small queue sometimes lined up for draft tomato juice. Nevertheless, despite such an abundance of the drink sold, many people prefer, both before and today, to make homemade preparations of tomato nectar. What attracts people so much in tomato juice?

Vitamin and mineral composition

We rarely listen to our body, so most often it signals its needs at a reflex level. If a person suddenly has a desire to drink tomato juice, then this usually means that the body needs the biologically active substances present in this product. And the composition of natural organic compounds in tomato juice is very rich. It contains a sufficient amount of vitamins A, C, E, PP, H, group B, proteins, carbohydrates, dietary fiber, citric, oxalic, malic acids. Among the extensive list of mineral components, which includes a solid part of the periodic table, it is worth highlighting the presence of potassium, calcium, magnesium, phosphorus, zinc, copper, selenium, fluorine, manganese. And given the meager amount of calories in tomatoes, the juice from this vegetable is great for fasting days. By the way, many have noticed that a drunk glass of this drink satisfies the feeling of hunger for a while. At the same time, the body receives all the natural substances it needs, which contribute to the improvement of metabolic processes. No wonder experts in healthy nutrition consider tomato juice not only an ideal dietary product, but also the most useful multivitamin drink.

Beneficial features

The special value of tomato juice for human health is due to the presence in tomatoes of a large amount of a carotenoid pigment called lycopene. It is this substance that gives the fruit its bright red color. Lycopene is a powerful antioxidant that opposes the aggression of free radicals, provides DNA protection and, accordingly, reduces the risk of developing cancer. Moreover, this pigment is not synthesized in the human body, therefore, it can only enter it when eating.

If we talk about the general positive impact of this red thick liquid on our body, then it is quite multifaceted:

• The presence of potassium contributes to the normalization of the cardiovascular system.
• The presence of calcium strengthens the bones of the musculoskeletal system, which is especially beneficial for the elderly.
• Vitamin C improves immunity, and vitamin E improves skin regeneration.
• The dietary fiber, pectin and organic acids contained in the drink have a beneficial effect on the gastrointestinal tract: they suppress the processes of decay, prevent constipation, remove toxins and toxins from the body.
• Tomato juice improves mood and helps relieve nervous tension, because it contains substances that stimulate the production of the "hormone of joy" serotonin.
• Finally, diabetics can use this drink without any risk to their health.

Of course, the ideal option for preserving all the valuable qualities and amazing taste of tomato juice in full is to make hand-made preparations from home-grown fruits grown in your greenhouse. Tomatoes sold in stores are most often treated with nitrates to increase their shelf life. To prepare homemade tomato juice, it is preferable to choose fleshy juicy tomatoes. They may be overripe and even non-standard, but this is not a cause for concern. Before processing such fruits, it is enough to rinse them well and remove spoiled places. About 1 liter of juice is obtained from 1.5 kg of tomatoes.

Since the tomatoes will need to be pureed, a juicer is best suited for this purpose. Of course, you can use an ordinary meat grinder, but then later you will have to do additional work: to separate the seeds from the thick liquid mass through a sieve. However, meat grinders with special nozzles for juices are already being sold today.

You should also pay attention to the process of preparing cans. It is recommended to thoroughly rinse them with a soda solution beforehand and be sure to check for cracks. A hot jar with undetected defects will simply burst. Sterilization of jars (in boiling water or steam) takes 15 - 20 minutes. After rolling up the lids, the jars must be turned upside down (to check their leakage) and covered with a blanket for gradual cooling. It is necessary to store the finished product in cool places: on a glazed and frost-protected balcony, in a cellar, in a basement.

Well, there are a great many methods for preparing high-quality tomato juice at home, and special skill is not required. The only thing worth noting is that it is not at all necessary to use the conventional amount of salt and spices indicated in the recipes below with filigree accuracy. First of all, you should focus on personal taste preferences.

Methods for making tomato juice

1. Natural tomato juice without additives

Ingredients:

• ripe tomatoes.

This is the easiest recipe for making a homemade drink without the use of additional components. Tomatoes cut into pieces must be passed through a juicer, and the resulting mass put in an enamel pan. Then the juice must be brought to a boil, and then boiled over low heat for 20 minutes, stirring constantly. Sterilize the jars, pour juice into them to the very top (to ensure a vacuum), roll up the lids, leave to cool, as described above.

2. Classic recipe

Ingredients:

• Ripe tomatoes;
• Salt - to taste;
• Sugar - to taste.

The method of preparing the traditional version of delicious tomato nectar is not much different from the previous recipe. Only additives are already used here. It should immediately be noted that for 1 kilogram of tomatoes, the recommended approximate amount of salt is 1.5 tablespoons, sugar - 1 tablespoon. Some like it saltier or sweeter, others vice versa, so it all depends on individual predispositions.

After pureeing the tomatoes in a juicer, pour the liquid mass into a saucepan, put on fire. When the first bubbles appear, indicating boiling, reduce the fire, add salt and sugar and continue cooking for 15-20 minutes, stirring and removing the foam formed during cooking. Pour hot juice into sterile jars, cork, cool, send for storage.

3. Tomato juice with fragrant aromatic taste

Ingredients:

• Ripe tomatoes;
• Salt - to taste;
• Bay leaf - 3 pcs. to the bank;
• Black pepper - 5 peas per jar.

Pour the tomatoes passed through the juicer into a saucepan. Put it on fire. After boiling, add salt and bay leaf, boil for 15 minutes. Remove the lavrushka after cooking. Pour black peppercorns into jars, pour juice, roll up lids, cool.

4. Tomato juice with sweet pepper

Ingredients:

• Ripe tomatoes - 10 kg;
• Bulgarian pepper (red) - 8 pcs.;
• Onion - 1 pc.;
• Garlic - 5 cloves.

Before proceeding with the process of harvesting this juice, housewives are advised to first free the tomatoes from the skin. Then they can be passed through a juicer. Using the same kitchen appliance, puree the sweet peppers, peeled from seeds and partitions, as well as the onion and garlic, cut into pieces. After their mechanical processing, a puree-like gruel will be obtained, so it is recommended to rub it through a sieve. Add the pureed vegetables to the tomato juice, boil for 15-20 minutes and complete the preparation of the homemade product using the above technology.

5. Tomato juice with celery

Ingredients:

• Ripe tomatoes - 1 kg;
• Celery - 3 petioles;
• Ground black pepper - 1 teaspoon;
• Salt - to taste.

Finely chop the washed celery. Put the tomato mass pureed in a juicer into an enameled container, put on a lit burner. Immediately after boiling, add celery to the juice and boil for 15 minutes over moderate heat. Cool the mass a little to a warm state and wipe through a sieve. Then add salt and pepper, let the juice boil again, after which it can be poured into jars and corked. The result is a wonderful vitamin drink, which will be especially useful in the winter.

6. Spicy Tomato Juice

Ingredients:

• Ripe tomatoes - 10 kg;
• Garlic - 5 cloves;
• Allspice - 30 peas;
• Red ground pepper - half a teaspoon;
• Carnation - 10 buds;
• Ground cinnamon - 2 teaspoons;
• ground nutmeg - 1 pinch;
• Salt - 150 grams;
• Sugar - 450 grams;
• Table vinegar (9%) - 250 ml.

Prepare the tomato mass in the traditional way - using an electric juicer. Pour it into a saucepan, boil over medium heat for 20 minutes. Screw on the light, put salt and sugar in the juice, cook for another 10 minutes. Then add pepper, cloves, cinnamon, chopped garlic, nutmeg, pour in vinegar and boil the tomato nectar for another 20 minutes. The spicy drink is poured into jars, corked, cooled and sent for storage. Due to the presence of acetic acid in the product, this amazing homemade juice can be stored for quite a long time, but it is usually drunk very quickly.

7. Tomato juice with original taste

Ingredients:

• Ripe tomatoes - 2 kg;
• Beetroot juice - 200 ml;
• Apple juice - 1 liter;
• Salt - to taste.

In this recipe, all components, except for salt, are processed by one unit - a juicer. First, tomato juice is prepared, then apple, then beetroot. If no additional use of a sieve is required, then all the juices are mixed into a homogeneous mass, which is brought to a boil. After that, salt is added. It is not necessary to cook tomato-apple-beetroot liquid for a long time, 5 minutes is enough. The final stage is standard: pouring hot juice into jars, sealing with lids, cooling, sending to the cellar.

8. Tomato juice with herbs

Ingredients:

• Ripe tomatoes - 5 kg;
• Garlic - 3 cloves;
• Basil - 1 bunch;
• Dill - 1 bunch;
• Oregano - 2 teaspoons;
• Thyme - 2 teaspoons;
• Salt, sugar - at your discretion.

The pleasant sweet and sour taste of tomatoes perfectly complements the aroma of herbs and garlic pungency. Finely chop the basil and dill, chop the garlic. Squeeze the juice from the tomatoes with the aforementioned kitchen appliance. Pour the tomato mass into an enameled container, put it on the burner, bring to a boil. Add salt, sugar, all spices and simmer for half an hour over low heat. Pour into jars, tighten the lids, cool, put in a cool place.

9. Tomato juice for a feast

Ingredients:

• Ripe tomatoes - 2 kg;
• Ripe gooseberries - 500 grams;
• Horseradish root - 100 grams;
• Salt - 2 tablespoons;
• Sugar - 3 tablespoons.

Such a vigorous drink is great for a festive dinner, especially for making the well-known Bloody Mary cocktail. First you will need to free the gooseberries from the skin and seeds. To do this, the berries are poured with water (100 ml), put on the stove, allowed to boil, and then rubbed through a sieve. Then the peeled horseradish is rubbed on a grater (you will probably have to cry). Tomatoes are passed through a juicer, the resulting mass is brought to a boil, salt, sugar, horseradish gruel, gooseberry liquid puree are added and the whole mixture is boiled for 15 minutes. Hot juice is poured into jars, sealed with lids.

10. Tomato juice with brine

Ingredients:

• Ripe tomatoes - 2 kg;
• Cucumber pickle - 1 liter;
• Sugar - to taste.

This drink, on the contrary, perfectly tones the body and improves well-being the next morning after a festive feast. Strain the brine that remains after eating pickles through cheesecloth. Squeeze the juice from the tomatoes, combine with the brine, bring the liquid to a boil. Add sugar, let it cook for 5 minutes over low heat and can be poured into jars.

Perhaps it is difficult to find any other alternative drink that would so effectively restore the water-salt balance in the body. The popularity of tomato juice among Russians is comparable only to the commitment of Americans to orange orange. Although in fairness, it should be noted that most people do not think about the vitamins present in this drink, and when using it, they simply enjoy it.

One of the most popular juices in our country is tomato juice benefits which is simply undeniable. This juice has a high content of useful organic and inorganic substances, in particular, glucose and fructose (natural sugars). In addition, the use of tomato juice brings great benefits to the body due to the fact that it contains organic acids - malic, citric, oxalic, tartaric. And overripe tomatoes contain one of the most useful acids - succinic.

Tomatoes also contain vitamins of group A, all vitamins of group B, as well as vitamins E, PP and H. But most of all it contains vitamin C (about 60%). In addition to vitamins, tomato juice contains minerals - salts of calcium, magnesium and potassium, chromium, phosphorus, manganese, cobalt, zinc and iron. Also, the pulp of tomatoes contains proteins, fats and carbohydrates, dietary fiber. Tomato juice has a large amount of potassium compounds, which makes it effective in the prevention of heart disease, normalization of metabolism and the functioning of the nervous system.

They have a bright red color due to the fact that they contain the pigment lycopene, which is a very powerful antioxidant that prevents the occurrence of cancer. Also, tomato juice stimulates the production of the "hormone of joy" - serotin. That is, the use of this juice will relieve tension and relieve the effects of stress. Tomato juice also has a bile-diuretic, antimicrobial and anti-inflammatory effect. If you regularly consume this juice, your capillaries will be strengthened, and thereby prevent the occurrence of atherosclerosis of the vessels.

The components of tomato juice complete the processes of decay in the intestines and improve its functioning. Therefore, juice is useful primarily for people suffering from constipation. Also, the use of this juice is a good prevention of the formation of blood clots in the blood vessels.

Drink tomato juice especially if you are a smoker, as the antioxidant properties of this juice will prevent emphysema. Scientists recommend drinking a glass of juice after smoking a cigarette. Also, the use of tomato juice will increase metabolism in the tissues of the body, so this property is used to reduce excess body weight. Tomato juice is a low-calorie product, so its use is the basis of many diets.

Tomato juice. Recipe.

List of ingredients for making one liter of juice:

• one and a half kilograms of tomatoes;
• salt - two teaspoons;
• sugar - two teaspoons.

Wash the tomatoes well and cut into arbitrary pieces, pour into a saucepan and heat almost to a boil. After carefully wipe through a sieve, because the very last droplets are real tomato paste, squeeze it well. Put two teaspoons (without a slide) of salt and sugar per liter of juice. Add gradually, tasting, because some people like less salt, while others like more. To give the juice flavor, you can add a pinch of cinnamon, as well as a couple of teaspoons of parsley juice. Bring to a boil. Pour boiling juice into pre-sterilized jars, immediately close with boiled lids and roll up. Turn the jars upside down and wrap them in a blanket. Until they get cold. Store at room temperature, but if your home is hotter than 24 degrees, then it is better to sterilize the juice (liter jars for ten minutes, two-liter jars for fifteen). During storage, the juice begins to delaminate - the pulp settles down, shake the jar and the consistency will be restored.

For most of our hostesses, it is no longer a secret that there are practically no natural products on our store shelves. Most fruit juices are made by diluting concentrated juice with water, while vegetable juices (such as carrot and pumpkin) are made from thickened puree. And tomato juice, in turn, is made from tomato paste. So if the manufacturer does tomato juice from tomato paste why can't we do it at home ourselves? It is very easy to do, and much more profitable than buying.

For a glass of boiled water (200 ml), we take two or three tablespoons of tomato paste with a slide and a quarter of a teaspoon of salt, salt and pepper are added if desired. The main rule is that your juice should not become thick or translucent. A glass of tomato juice is ready!

A few words about the tomato paste that you will use to make tomato juice. It can be cheap and expensive, good quality and bad. But if the paste is expensive, this does not mean that it is the most natural and high-quality. Even if you saw starch in the composition (it is used as a thickener), this does not mean that the paste is bad, since starch is a natural product, and its content in a liter of finished tomato paste usually does not exceed a few grams. Usually the manufacturer, emphasizing the so-called "naturalness", deliberately inflate the price. Don't fall for this bait!

It's good to cook when you grow tomatoes yourself, and you have a good harvest! For juice, well-ripened red fruits, freshly plucked from the bush, are best suited. Just do not use overripe fruits for these purposes, they are not very suitable for this purpose.

At home you can cook homemade tomato juice two kinds.

Method number 1. Wash the tomatoes thoroughly and cut out the stalks from them, all spoiled or unripe places. Cut the tomatoes into slices and squeeze the juice out of them a little. Now you need to steam these tomato slices. Take a large enamel pan, pour the squeezed juice into it and tie cheesecloth on top, on which then lay the tomato slices. About five minutes after the juice boils, remove the pot from the stove. During this time, the tomato slices should have steamed, so they need to be rubbed through a large sieve. After that, stir the resulting puree with juice and put on the stove, heat to eighty-five degrees and pour into pre-prepared hot jars, which then need to be sterilized in boiling water (thirty minutes - half-liter jars, forty minutes - liter). Turn the jars upside down. Wrap with a blanket and leave to cool completely. Store in a dark cool place.

Method number 2 how to make tomato juice. Take ripe tomatoes, wash them under running water and crush them with a wooden pestle. Transfer the resulting mass to a sufficiently deep enameled pan, put on the stove and bring to a boil, stirring the gruel occasionally. Grind the hot mass through a large sieve - this is how we separate the seeds and peel of the tomatoes. Wipe the grated mass again, only through a fine sieve or through several layers of gauze. You can add salt and sugar to taste. Pour the newly heated juice into prepared jars and sterilize in the same way as described in the previous recipe.

Tomato juice at home with garlic.

List of ingredients:

• red tomatoes - 11 kg;
• granulated sugar - 450-700 grams (to taste);
• salt - 175 grams;
• one tablespoon of vinegar essence or 275 grams of vinegar 9%;
• a few cloves of garlic (to taste);
• allspice - 30 peas;
• red pepper - half a teaspoon;
• carnation - 6-10 buds;
• cinnamon - three and a half teaspoons;
• nutmeg - on the tip of a knife.

Cooking process:

Thoroughly wash the tomatoes, remove the stalks and cut into pieces of any size. Pass the tomatoes through a juicer to get pure juice without peel and seeds. Pour the finished juice into an enamel pan, put on fire and cook for thirty minutes, then reduce the heat and cook for another five to ten minutes, add garlic, vinegar and other spices. Cook another ten - twenty minutes and pour the juice into sterilized jars and roll up.

There are diets that use tomato juice for weight loss are called tomato. The bottom line is to drink a glass of tomato juice each time before meals, and between them. At the same time, it is necessary to nullify the use of sweets and pastries, to exclude sugar completely. In addition, avoid eating fatty foods, salt - the minimum amount, instead of fried foods - boiled. Using a tomato diet, you can get rid of extra four to five kilograms in two weeks. This diet should last no more than two weeks. In addition to losing weight, you will experience improved digestion and your skin will become firmer and more radiant.

If after reading this text you immediately run to the store to buy this juice for yourself, then you should wait. First you need to think about how to drink properly. You should know that you will achieve the maximum effect only from drinking freshly squeezed natural juice, in which neither salt nor sugar should be added. And the tomato juice that is sold in stores cannot be compared with a drink freshly made from fresh tomatoes. But if you do not have the opportunity to make juice with your own hands, then when buying in a store, be sure to pay attention to the composition and shelf life of the drink. Tomato juice should not be consumed with foods high in starch and protein, otherwise the effectiveness and benefits of tomato juice will be minimal.

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