You should definitely prepare this juice at home and with your own hands. Firstly, it is very easy and fast, and secondly, every housewife needs it. You can use it to make soup, main course, sauce, or drink it 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 you go useful advice- try all the juices, they are worth it! Moreover, the base is the same everywhere, and additives are a matter of taste.

General cooking principles

To prepare such a necessary and universal workpiece, you will definitely need tomatoes. It is better to choose them in the market and for older people. In this case, it is more likely that the vegetables were grown with love and maximum care. They are definitely natural, without nitrates.

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

Be sure to sterilize your jars before filling them with drink. After this, you can boil them again on the stove, “just 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

calorie content per 100 grams

We never deprive you of the classics and this article is no exception. Here we will cook a 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 exactly 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 place them in a large saucepan;
2. Pour in 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 heat and cook the fruits until soft;
5. 5. After this, 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 is;
6. Save the tomato broth;
7. Twist the fruits directly into this decoction and mix everything;
8. Next, pass everything through a sieve if possible and put the resulting juice on the fire;
9. While stirring, you need to boil it down by a third;
10. Pour the hot mass into sterile jars, screw on the lids and put them in blankets.

Tip: if the juice is not thick enough for you, you can add a few tomatoes, the peels of which have not been removed.

Vegetable drink with added herbs

You've hardly ever drunk tomato juice with dill and sweet pepper. Let's fix the situation? This juice can not only be drunk, but also added to first courses, sauces, and liquid main courses such as roasts.

What is the calorie content - 117 calories.

How to cook:

1. Wash the tomatoes thoroughly under running water and set aside;
2. Do the same with the peppers, but then cut them in half and cut out the cores (including seeds and membranes);
3. Be sure to remove the stems from tomatoes;
4. Ideally, both types of vegetables should now be put through a juicer. But if you don’t have one, you can use a blender or meat grinder, and then rub everything through a sieve or press through cheesecloth. 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 passed;
8. Add salt and sugar to taste, stir;
9. Pour the hot drink into pre-prepared jars, close the lids and put away until it cools completely.

Tip: along with dill, you can add many other herbs to taste.

Spicy tomato and vegetable juice

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

How long is it - 1 hour and 40 minutes.

What is the calorie content - 41 calories.

How to cook:

1. First of all, you need to thoroughly wash the main ingredient;
2. After this, the fruits need to be removed from the stalks and cut into several slices;
3. It is advisable to pass all the pieces through a juicer to obtain pure juice. If such equipment is not available, you can use a meat grinder or blender, and then obtain juice by grinding the mass through a sieve or squeezing it through cheesecloth;
4. Pour the natural drink into a saucepan and put on fire;
5. Bring to a boil and cook for thirty minutes over medium heat;
6. When time will pass, reduce the heat, but the juice should boil a little;
7. After the time has passed, add sugar and salt, cook for another ten minutes;
8. Peel the garlic, cut off the dry tails and, if desired, pass the cloves through a 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: To make the drink even spicier, add a small pod of piquant jalapeno or cayenne pepper to each jar.

Healthy drink made from vegetables and fruits

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

How long is it - 40 minutes?

What is the calorie content - 29 calories.

How to cook:

1. Wash the tomatoes thoroughly and place in a wide colander;
2. Next, they need to be blanched, and to do this, pour water into the kettle and boil it;
3. Pour boiling water over the tomatoes to make them more pliable;
4. After this, cut the fruits into slices and place half in a sieve;
5. Rub with a spoon or spatula to obtain clear juice;
6. Repeat the same with the second half of the vegetables;
7. Pour into the resulting juice Apple juice and beetroot;
8. Place on the 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 and roll up.

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

Drink with pulp and double sterilization

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

How long is it - 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, cuts are made on their peel and placed in a colander;
2. Pour water into a saucepan and put on fire;
3. Let it boil and place the tomatoes directly in a colander for two minutes;
4. When time has passed, move the colander with the tomatoes to another container where cool water has already been prepared. It will help cool the vegetables faster;
5. Wait a minute and you can pull it out;
6. Next, you need to peel the fruits and cut each into four parts;
7. Remove stems and place in blender;
8. Blend until smooth and then pass through a sieve using a spoon;
9. The result is beautiful, smooth and homogeneous tomato juice;
10. Add salt, mix well and pour into jars;
11. Place a cloth at the bottom of a large saucepan and place all the resulting jars on top;
12. Pour in enough water nearby to reach the “shoulders”;
13. Turn on the heat and bring everything to a boil, cook depending on the size of the jars;
14. After this, roll up the lids and be sure to wrap them upside down in blankets.

Tip: if you don’t have a cloth to sterilize jars on the stove, you can use regular medical gauze. You can buy it at your nearest pharmacy for pennies. In addition, this is another plus to 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 long is it - 45 minutes.

What is the calorie content - 21 calories.

How to cook:

1. For this 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. Place the fruits in a juicer and turn into juice;
4. Pour it into a saucepan and let it boil over medium heat;
5. From this point 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 and stir;
8. Pour the finished juice into jars, screw on the lids and put them in a warm place upside down for proper cooling.

Tip: if the lids leak and, therefore, allow air to pass 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, you just need to cook it for a long time. The longer you simmer the leftover tomatoes, the thicker your mixture will be.

You should be careful with salt and sugar. Many people generally refuse to season the juice to taste and prefer to do it before using it. But if you decide to add spices, be sure to taste the juice so as not to overdo it.

When you prepare this juice, it cools and infuses, you will be pleasantly surprised. That's because it's incredibly delicious! This drink is almost nothing like a store-bought product, and that’s the only reason it’s worth trying.

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 fruits for the winter so that they retain their beneficial features. We have collected for you a golden collection of the most delicious recipes, which you can easily turn into reality yourself. So let's get started.

Classic recipe

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

1. For the most part, tomatoes of different varieties, shapes and sizes are used to prepare juice, which for certain reasons are not suitable for canning. Wash the tomatoes, cut off the stems, bruised and moldy areas. Cut them into small squares approximately 3*3 cm in size.
2. Assemble the meat grinder, pass the fruits through it several times, place the juice in a deep saucepan with a thick bottom. Spread the pulp with a tablespoon, making sure that the splashes do not stain your clothes and accessories.
3. Place the container with the twisted tomatoes on the stove and set the power to minimum. Add chopped sea ​​salt and granulated sugar, mix well. Important! The amount of salt and sugar can be varied depending on personal preference. Typically, 2.5 liters of tomato juice contains 25 grams. salt and 55 gr. Sahara.
4. Wait for the mixture to boil, and when the first bubbles appear, stir again so that the crystals dissolve. At this time, begin preparing containers for twisting.
5. Select jars of suitable size (liter, two-liter), make sure that they are not chipped or cracked, otherwise the container may explode. Clean the container with a foam sponge and baking soda, and wash thoroughly with warm water.
6. Next, sterilize by placing the jars in a deep pan and filling with water. The heat treatment time for a two-liter container is about a quarter of an hour, for a liter container it is about 10 minutes. Sterilize the lids in the same way.
7. If desired, the jars can be processed in the oven, placing them bottom up: over 10 minutes, gradually increase the temperature until you reach 160 degrees. Remove containers with a dry mitten and avoid sudden temperature changes.
8. After the tomato juice boils, foam forms on the surface; remove it with a slotted spoon or ladle. 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 changes.
9. Seal the jars, turn them over, making sure there are no leaks. To check correctly, run your index or ring finger around the neck. If juice begins to leak out, replace the lid.
10. After all manipulations, wrap the composition in a woolen blanket and wait until it cools to room temperature. Take the containers to a room where there are no sudden temperature changes (a basement, cellar, glassed-in 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 bruised tomatoes that are not suitable for canning.
2. Place the tomatoes in a deep container, cover with water, and leave for 5 minutes. Wash each fruit thoroughly with a sponge, cut off damaged areas and the stem area.
3. Prepare an enamel pan, assemble a juicer, and pass the tomatoes, chopped into small pieces, through it.
4. Turn on the burner to medium heat and cook for about a quarter of an hour. After this period, the composition will begin to boil intensely, reduce the power, simmer for another 15-20 minutes. Do not forget to mix the contents, collect the tomatoes from the walls of the container, otherwise the final product will emit smoke.
5. After the specified period, add granulated sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crunch on your teeth.
6. Wash the jars with soda and 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 lead to the formation of mold.
7. Pour the juice into still warm jars, seal tightly, and place the container with the neck down. Check if the juice is leaking; if everything is fine, wrap the jars with a warm blanket.
8. The exposure time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time has passed, the jars must be taken to the cellar or basement for long-term storage.

With bell pepper

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

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

With celery

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

1. Wash the tomatoes well, eliminating all green and inedible parts. Cut into small squares and place them in a juicer.
2. After this, pour the juice into a thick-walled saucepan and place over medium heat. When the first bubbles appear, reduce power and simmer for another 15 minutes.
3. At this time, begin preparing the celery. Wash and cut the stems, place in a container with boiling juice, and simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
4. Sterilize jars in a convenient way. You can boil them in a pan of water or place them in the oven, neck down.
5. After heat treatment, pour tomato juice into jars and seal. Turn the container upside down and check if the composition is leaking.
6. Soak 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 sudden jumps.

Spiced

• fresh tomatoes - 12 kg.
• granulated sugar - 530-550 gr.
• cloves - 8 buds
• vinegar solution 6% - 280 ml.
• crushed salt (preferably sea salt) - 180 gr.
• peppercorns - 4-5 gr. (about 25 pcs.)
• 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 bruised and rotten areas, and remove the stem area. Cut the fruits into 4 equal parts, squeeze out the juice using a meat grinder, juicer or blender.
2. Separate the pulp and discard it. Pour the juice into an enamel-lined saucepan, place over medium heat, and bring to a boil.
3. When the first bubbles appear, reduce the power, add granulated sugar, salt and ground pepper, and boil for another half hour.
4. Next, add clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
5. After this time, pass the garlic through a press and place in a saucepan. Pour in the vinegar solution and stir.
6. Wash the jars with soda, sterilize them, pour the juice into containers, and roll up the lids. Turn the container upside down and leave for a day.
7. Transfer the tomato juice to a cool place. Can be consumed 1 month after application.

With dill

• 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 pieces.

1. Wash the fruit and remove all inedible parts. Squeeze the juice out of the tomatoes; for these purposes, use a strainer and a meat grinder, then pass the mixture through gauze (2-3 layers).
2. Pour the mixture into a thick-bottomed saucepan, add granulated sugar and salt, and bring the mixture to a boil.
3. After the crystals dissolve, 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, and chop the petals. Place in a saucepan with the mixture and add a bay leaf. Wait until the mixture boils again and begin processing the cans.
5. Place a glass container in a large saucepan, fill it with water at room temperature, and place on the stove. Boil over medium heat for about 15 minutes.
6. When the containers are processed, dry them with a towel and leave them at room temperature to completely evaporate the moisture.
7. Pour the juice into still warm jars and immediately seal with lids. After cooking, let the juice cool, then transfer it to the basement/cellar.

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

Video: how to make homemade tomato juice for the winter

Tomato juice for the winter at home turns out much tastier than store-bought, even if you just add a little salt. What if you mix spices into jars and bottles with tomato juice or create a blend of tomato juice with other vegetables? It will turn out so delicious, believe me!

But, before you start preparing tomato juice, you need to meet several conditions.

• When choosing tomatoes for juice, pay attention to the ripeness of the fruit. Tomatoes should be soft; even slightly bruised, substandard or slightly spoiled ones can be used. Just try to be especially careful in removing everything unnecessary and unnecessary;
• Tomatoes for juice should be fleshy. Choose appropriate varieties when you plan to plant tomato beds on your precious piece of land. Firm tomatoes are good for pickling, but not for juice;
• Special attention need to pay attention to cleanliness. Juice cans and bottles should be washed thoroughly hot water with laundry soap or soda and warm well. Containers can be sterilized either in the oven or over steam. In both cases, sterile jars need to be slightly cooled before filling;
• Rolling lids must be protected from acid - in other words, coated with a special compound. As for screw caps, there are no problems with them;
• Do not reuse screw caps to seal juice. Better to cover the jam jars with them. Tomato juice (and not only that) requires complete sealing, and used lids may be damaged inside, not visible to the eye, which can lead to air penetration and product spoilage.

Tomato juice for the winter at home can be obtained in several ways. Culinary Eden offers you all these methods, and you can choose what is more convenient for you.

The easiest way to extract juice from tomatoes is with a juicer. But don’t expect that branded foreign beautiful juicers will help you in this matter. You will be tortured with them, since the machine will work for 10 minutes and rest for half an hour. Most the best choice- nozzle for separating juice from soft fruits. Screws onto a regular cast iron meat grinder. You can use an electric meat grinder, things will be more fun. There is little waste, but it does exist.

The old-fashioned way of taking juice from tomatoes is by boiling and straining. Prepared tomatoes are chopped, placed in a saucepan or cast iron and boiled until soft on the stove or in the oven. The resulting mass is rubbed through a sieve. It’s easier to use a metal one, but if you don’t want to lose the vitamins remaining after heating, wipe through a nylon one. This is perhaps the most waste-free method, in which all the juice is squeezed almost dry. Only skins and seeds fly into the bucket. But it is also the most labor-intensive.

You can simplify your task and pass the tomatoes through a meat grinder, heat them in a saucepan or basin and also rub through a sieve. Just do not use aluminum containers to heat the tomato mass; aluminum does not like an acidic environment.

Juicing in a juicer certainly makes your life a lot easier. The only concern will be to periodically stir the tomato mass so that the skins do not interfere with the flow of juice into the container. But this problem can be easily solved if you spend a little time removing the skins from the tomatoes. Add the spices immediately to the juicer along with the tomatoes. There is quite a lot of waste left, but it can be used for cooking homemade ketchup, blanks winter salads or preparing a spicy snack with garlic and horseradish, which for some reason everyone calls adjika.

Now let's get to the recipes.

Classic tomato juice

Ingredients:
1.5 kg ripe tomatoes,
10 g salt,
1-2 tbsp. Sahara,
spices (ground black pepper, ground coriander, sweet paprika, etc.) - to taste and desire.

Preparation:
Extract the juice in any way, heat it to a boil, adding all the spices to taste, pour it hot into jars and roll up. Turn over and wrap for a couple of days.

The yield of the finished product is approximately 1 liter. If you squeeze the juice through a sieve, you will get more juice.

Tomato juice with vinegar

Ingredients:
2 kg tomatoes,
1 kg sugar,
50 g salt,
50 ml 9% vinegar,
30-50 peas of allspice,
10-15 clove buds,
5-7 tsp. ground cinnamon,
1-2 tsp. ground red pepper,
garlic - to taste,
a pinch of nutmeg.

Preparation:
Squeeze the juice in any way and pour into an enamel container. Place on the fire, bring to a boil, reduce heat and simmer at low simmer for 30 minutes. Add salt and sugar, boil for 10 minutes, then add the remaining spices and garlic, passed through a press, keep on fire for another 10 minutes and pour into sterilized jars. Roll it up, turn it over, wrap it up.

The resulting juice has a rich, spicy taste, and if you add hot pepper, you get the perfect ingredient for a Bloody Mary.

Tomato juice with sweet pepper and garlic

Ingredients:
5 kg ripe tomatoes,
2-3 pods of sweet pepper,
1 onion,
1 tbsp. salt,
1-3 tbsp. Sahara.

Preparation:
Squeeze the juice out of the tomatoes. Bell pepper Peel and mince the onion and garlic together. Mix with tomato juice, heat to a boil, keep on fire for 10 minutes and pour into jars. Roll it up, turn it over, wrap it up.

You can make tomato juice for the winter at home even more healthy by adding the juices of other vegetables to it. For example, beets are very healthy, but not every child (or even adult) will agree to drink beet juice. And mixed with tomato - please! Add any juice that matches your taste with tomatoes and get healthy and tasty cocktails. The main condition is that there should be at least 50% tomato juice, and preferably 75%. It is not necessary to add salt and sugar, or you can reduce their amount by adding to taste after use.

Happy preparations!

Larisa Shuftaykina

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

It is tomato juice that is most useful for anyone losing weight, because even despite its low calorie content and low carbohydrate content, this drink perfectly satisfies hunger.

The most delicious and healthy tomato juice is, of course, 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

Do you love homemade tomato juice and want to make it quickly and correctly? There is nothing simpler, because to prepare it you will need only 2 ingredients: ripe red tomatoes without damage and salt. Also make sure that you have clean jars ready, scalded with boiling water.

For 1 liter of homemade tomato juice you will need:

• Tomatoes - 1.5 kg
• Salt - 20 g

Wash the tomatoes, peel the stems and cut them into pieces, then grind them in a meat grinder or using a juicer. Bring the tomato mass to a boil in a thick-bottomed saucepan, strain through a colander to remove seeds and skin. 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 preparing it still has some subtleties that must be taken into account in order to achieve the ideal 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 sour, be sure to use very ripe, fleshy, large tomatoes: small ones produce juice with sourness, which is more suitable for preparing various main courses or borscht.

You can make your own original tomato juice yellow color, using yellow tomatoes of a special variety: 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 peas, spices, garlic, celery, bell pepper- it all depends on your preferences and desire to experiment.

How to make homemade ketchup from tomato juice

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

For homemade tomato juice 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 last an hour and a half. When the juice has a consistency similar to ketchup, add the necessary spices. When hot, place into sterile jars, seal them and leave to cool, upside down.

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

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 healthier) than store-bought. The entire complexity of the process consists in thickening not through artificial preservatives, but through prolonged 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. Cook the tomatoes over medium heat for about 40 minutes after boiling. Then, when you have obtained pulp with a consistency similar to porridge, rub the boiled mass through a fine sieve to remove unnecessary skin and seeds.

The resulting tomato juice will need to be simmered 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 achieve the desired degree of thickness. Place the paste into prepared jars, screw and leave to cool upside down, covered with a towel. Once they have cooled completely, move them to a cool, dry place to wait until winter.

The taste of homemade tomato paste cannot be compared with any tomato product. industrial production. Tomato preparation is an excellent dressing for borscht, gravy for meatballs, stewed meat in winter time.

It’s easy to prepare, the main thing is to have the desire. Even a novice housewife can handle the detailed cooking options.

Popular recipes for tomato paste at home

Cooking will take 2-3 hours, the process is long but simple.

Tomato paste through a meat grinder

To avoid wasting time grating each tomato, use a meat grinder. It will take one and a half hours to prepare.

Ingredients:

• fleshy tomatoes - 4 kilograms;
• onion- 2 pcs.;
• a glass of granulated sugar;
• 4 tablespoons table vinegar;
• peppercorns - 8 pieces;
• garlic – 4 shares;
• salt – 2 teaspoons.

Prepare tomatoes, garlic and onions. Grind the vegetables through a meat grinder. Place the tomato-spicy mixture into a saucepan. Place the container over low heat, stirring the paste occasionally. Almost all of the moisture should be gone. The readiness of the paste is determined by its thickness. If, when you insert a spoon, it does not fall, then it’s time to add all the remaining ingredients to the preparation. Boil the pasta for another 5 minutes, stirring it. After that, turn off the heat and put the tomato product into jars, roll up with metal lids. Turn the container with tomato paste over from the bottom onto the lid, wrap it in a blanket or blanket. Once completely cooled, take it to the basement.

Helpful information!

Opened pasta can be stored in the refrigerator for 20-30 days, after which it may become moldy.

Tomato paste through blender

If you have a blender in the kitchen, then cooking will not take much time. The advantage of a blender over a meat grinder is the speed of grinding, as well as the resulting consistency. If the paste through a meat grinder contains small lumps, then through a blender a puree-like mass is obtained.

Ingredients:

• tomatoes – 3 kilograms;
• nine percent vinegar - 4 tbsp. l.;
• ¾ granulated sugar;
• paprika – 2 tsp;
• peppercorns – 8 pieces;
• salt – 25 grams.

Sequential cooking process:

Wash the tomatoes, cut them in half, place them in a blender and grind until smooth. Transfer the tomato pulp into a saucepan. Place on low heat. When the pasta boils, add the rest of the ingredients. Brew tomato preparation In one hour. At the same time, fill another pan halfway with water and bring to a boil. After the time has passed, place the finished product in sterilized jars. Don’t rush to roll up the lids. Place the filled container in a pan with water, sterilize for 10 minutes, and then roll up the lids. Turn the canned jars over and wrap them in a blanket for a day. Then take it to the basement for storage.

Tomato paste without vinegar

It will turn out sweet. To prevent the paste from spoiling, replace the vinegar with ordinary table salt, which will prevent the paste from becoming moldy.

Ingredients:

• overripe tomatoes – 4 kilograms;
• ¾ cup table salt;
• a glass of granulated sugar;
• crushed cinnamon - 2 teaspoons;
• a teaspoon of coriander;
• cloves - 12 sticks;
• 2 glasses of water.

Sequential cooking process:

Wash the fruits, cut into slices, place in a saucepan, fill with water, and place the container on an electric or gas stove. After the tomatoes boil, cook for 20 minutes. Then discard the tomatoes in a colander and remove the skin from the slices. Grind the tomatoes in a sieve or grind in a blender. Place the resulting mixture on the stove again, add the remaining ingredients. Cook until it thickens. Then pack into containers, sterilize for 10 minutes in the oven, and roll up the lids.

Helpful advice!

To make the paste boil faster, after grinding the tomatoes using a meat grinder or blender, place the paste in a thick cloth and hang it up. Excess moisture will drain, which means it will thicken faster during cooking.

Tomato paste in a slow cooker

Those who own a multicooker can use the following recipe for making tomato paste.

Ingredients:

• overripe tomatoes – 4 kilograms;
• onion or Crimean onion- 2 pcs.;
• garlic – 8 cloves;
• table vinegar - 2 tablespoons;
• sugar – 2 tbsp. l.;
• table salt – 2 tsp;
• peppercorns – 4 pieces;
• sunflower oil - 10 tablespoons.

Sequential cooking process:

Pour sunflower oil into the container from the multicooker, place it in the device and turn on the heat. While the oil is heating up, chop the tomatoes, onions, garlic until mushy, use a meat grinder or blender. Place the chopped products in heated oil, set the stewing mode for one hour. Stir the mixture every 15 minutes so that the moisture leaves faster. When you are done mixing, add the rest of the ingredients. Then preserve the workpiece or use it immediately.

Tomato paste without sterilization (quick method)

The shelf life of paste without sterilization is halved. Therefore, use the prepared tomato product within 6-8 months. Store in the refrigerator under tight closed lid.

Ingredients:

• tomatoes - kilogram;
• table vinegar – 5 ml;
• 5 grams of table salt;
• granulated sugar – 10 grams;
• ½ tbsp. l. sunflower oil;
• ¼ tsp. crushed red pepper.

Sequential cooking process:

Grind the tomatoes in a blender until smooth. Place in a saucepan and place on a hot stove. The tomato product should boil, boil for 10 minutes, add the rest of the products except vinegar, boil for another 30 minutes. Don't forget to stir the pasta. Add vinegar to the prepared mass, stir and preserve.

Properly selected tomatoes and their preparation are the key to a tasty and thick paste.

• Choose fruits that are not juicy, but fleshy. The less moisture the tomatoes contain, the thicker the paste will be. For processing, use the following varieties: “Bull’s Heart”, “Mikado”, “Kostroma”, “Samara”, “Nastenka”, “Ox’s Ear”.
• Select overripe fruits when they are completely saturated with sugar and acquire the greatest sweetness.

Important!

Never use under-ripe tomatoes. Prepare from these tomatoes delicious pasta impossible.

• Close the paste in a small glass container. Firstly, it’s convenient, you can open a small jar and use it right away, but a large one will stand and clutter up space in the refrigerator. Secondly, you don’t use a large jar of pasta right away, and after a while, even in the refrigerator, it will spoil.
• Be sure to sterilize glass containers before preservation to destroy all bacteria and fungi that may remain on the jars.
• In addition to the usual spices such as black pepper and salt, add various spices that you really love.
• Store homemade pasta in a cold room without direct contact sun rays no more than one year. Ideal place is a cellar or basement where the air temperature does not exceed +10°C.

Homemade tomato paste will not only add great taste to dishes, but also fill the body with vitamins. Bon appetit!