Mid and late summer is the time for tomatoes to ripen large varieties. Now is the time to think about making a delicious drink from them. If you approach this issue competently, then preserving tomato juice for the winter at home will not be difficult.
Homemade drink instead of store bought
Like any vegetable juice, a tomato drink contains a lot of useful substances. Among them:
Thanks to its composition, tomato juice is able to remove toxins, waste and excess water from the body, improve digestion and lower blood pressure. It also has a positive effect on the digestive system, minimizing the processes of decay in the intestines and cleansing the body. In addition, due to its low calorie content (17-20 kcal), the drink is used to combat excess weight.
A few drops vegetable oil or simultaneous consumption with fatty foods helps to increase the digestibility of juice.
In search of an answer to the question of whether there is a difference between an industrial product and a self-prepared product, you should opt for a homemade recipe. Store-bought packaging contains a product reconstituted from a concentrate diluted with water. There will be no harm from it, but the benefit is minimal. In a natural homemade drink useful material are preserved in full. If you make delicious tomato juice yourself, you can vary its concentration and experiment with additives.
Methods for extracting juice from tomatoes
To cook deliciously means to truly enjoy the dish. There are plenty of recipes in the arsenal of housewives to boast of the best. Exists whole line techniques for obtaining tomato juice in the home kitchen:
In the absence of kitchen utensils, the drink is obtained mechanically. This method is labor-intensive, since the peeled fruits will have to be boiled, the resulting mass must be freed from seeds using a sieve or gauze, and then boiled. Much more manipulations have to be done.
- How much juice will be obtained from 1 kg of tomatoes?
The volume of the finished product depends on the fleshiness of the fruit and the method of preparation. If you make tomato puree using a blender or meat grinder, the yield is almost always 1:1. In other cases, 150-200 g per 1 kg of tomatoes goes to waste.
Traditional recipe without sterilization
Before preparing a classic drink from homemade tomatoes, well-ripened, fleshy tomatoes of large varieties are selected (color does not matter). They are processed as follows:
Under lids rolled up with a key, the workpiece is stored for up to 3 years, under “twist” lids for up to 12 months.
The juice according to this recipe can be boiled without salt. If desired, add 15-20 g of salt and 30-50 g of sugar for each liter of finished product at the moment of boiling. Vinegar or other preservatives are not required for this preparation. Preparing such a preparation at home is as easy as shelling pears.
The amount of the finished product depends on the fleshiness of the tomatoes and the method of preparation.
Juice with vinegar through a juicer
A drink brewed with vinegar has a more tart taste. To prepare it you will need:
- 2.5 kg tomatoes,
- 15 g granulated sugar,
- 5-10 g salt,
- 7 ml 9% vinegar.
The washed tomatoes are cut into pieces and passed through a juicer. The colander is covered with gauze folded in 2 layers, and the squeezed juice is poured into it. When the main liquid has drained, lift the gauze by the edges and squeeze out the remaining mass with your hands. Then the cake is processed, otherwise the drink will be too liquid. The waste is placed in a blender, broken up and filtered. If you don’t have the device at home, you can use a sieve.
The pan with the preparation is placed on the stove. As soon as its contents become hot, add salt, vinegar and sugar. At the first sign of boiling, turn off the burner and pour the contents into jars.
The drink prepared according to this recipe requires sterilization. Liter jars covered with boiled lids are immersed in a tank with hot water for 10 minutes, two-liter - for 15-20 minutes. Immediately after sterilization, the containers are rolled up, turned upside down, and wrapped in a warm coat or blanket until cool. A simple recipe suitable for beginners and experienced housewives.
Preparing tomato juice in a slow cooker
You can make tomato juice without sterilization using a multicooker. It will take more time to prepare it than in previous cases, but the effort required will be significantly reduced.
For 1 kg of tomatoes you will need:
- 10-20 g salt,
- 1-2 tbsp. l. Sahara,
- a few crystals of citric acid,
- peppercorns and Bay leaf optional.
Step-by-step instruction:
- Wash the tomatoes, cut out the place where they are attached to the stem and the damaged parts.
- The processed fruits are cut into small pieces and ground with a blender or meat grinder.
- The resulting mass is poured into the bowl of the device, spices are added.
- Stir the workpiece with a wooden or plastic spoon, close the lid and set the “quenching” mode on the panel.
Video of cooking in a slow cooker.
After 40 minutes, the finished juice is poured into sterile jars, sealed and, turning the containers upside down, left under a blanket for 1.5-2 days. The resulting preparation with peppers and tomatoes is used as an addition to pizza, chicken, and pasta. Instead of vegetable salad or sauce, just pour a glass of drink to experience the full flavor of the prepared dishes.
Homemade tomato and pepper drink in a juicer
If you have a juicer in your kitchen arsenal, it is best to prepare a tomato drink for the winter with its help. To make the taste brighter, add bell pepper.
For 2 kg of processed fruit you will need:
Washed, chopped tomatoes are placed in a sieve located at the top of the structure. Pour water into the lower section and, closing the lid, place the juicer on the stove. Turn on the heat to maximum, wait 5 minutes. Open the lid, add the tomato mixture, cut into strips or cubes. Bell pepper. At the same time, salt and sugar are poured into the container for raw materials. The juice cooker is closed again and cooking continues without reducing the power of the fire. During the process, the mass is stirred several times.
The juice is ready when only the seeds and some skins remain on the grill. Preparation usually takes 35-40 minutes.
The finished product is poured into a sterile container. It is turned over and covered with a warm blanket until it cools.
How to make tomato drink by hand?
If tomatoes urgently need to be processed, and you don’t even have a meat grinder at hand, this is not a reason to give the harvest to your neighbors. After all, tomato juice can be prepared using a sieve and a saucepan. A simple recipe for the preparation includes the following steps:
- Place the tomatoes in boiling water for 2-3 minutes. Then, using a slotted spoon, transfer it into a container with cold water. After a few minutes, the fruits are freed from the skin.
- Peeled tomatoes are placed in a wide saucepan with a thick bottom and cooked over low heat. On average, this procedure takes 1 hour.
- When the fruits become completely soft, a large amount of liquid is released, they are ground through a sieve.
- The hot, thick mass is rolled up under metal lids, wrapped upside down and cooled. Before drinking, add salt and water to the concentrated juice.
Video from in a simple way manual cooking.
There are many ways to make homemade tomato juice. It can be cooked without a juicer or other “smart” appliances, and can be made sweet, spicy or salty. The result is an exceptionally healthy product, ready to delight with summer taste in the winter cold.
Borscht, salads and sauces require tomato dressing. Therefore, you should close the tomato juice for the winter; the recipe using a juicer will help keep the provisions made in proper form with the intended taste. Dishes using tomatoes will be rich in healthy vitamins just when it is so needed in the winter. And even a glass of tomato juice will fill your body with energy without any food.
The importance of tomato in the diet
The medicinal properties of tomatoes help normalize metabolism in the body. Smokers simply need to eat tomatoes, as the breakdown substances in them help remove nicotine from the lungs. To stabilize blood pressure you need to drink tomato juice every day.
Tomatoes in the daily diet mean a healthy heart, healthy bone tissue, and cancer prevention. Regular consumption of tomatoes is beneficial for obese people. For Alzheimer's disease, it is also recommended to eat this red fruit.
Canned tomatoes
This red fruit is the most popular in all preserves, both entirely 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 preparation 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 with pure liquid, it all depends on where this juice will be used in the future.
The resulting pulp 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 non-GMO. If all stages of canning are followed correctly, the food will not swell or explode. To make tomato juice at home using a juicer, select tomatoes that are soft and juicy, since in this case you need to get as much juice as possible; the pulp and peel will go into the trash.
To make tomatoes, you can use slightly spoiled vegetables; this will not affect the taste and quality of the food. Those that are sun-bleached and are no longer suitable for preservation are entirely suitable. Tomatoes that have begun to slightly rot after lying at home for several days can also be used. Of course, damaged areas should be cut out and thrown away.
Tomato juice recipes
Preparing 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.
Preparation:
Recipe for standard tomato juice through a juicer for the winter
Ingredients:
- juicy tomatoes – 10 kg (you will 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 option its preparations. For those who want to add an unusual piquancy to the standard taste of tomato, different products can be added to the ingredients. Recipes for this juice are presented below.
Tomato juice with celery added
Ingredients:
- tomato – 1 kg;
- celery petioles – 3 pcs.;
- salt – 1 tbsp. l.;
- ground black pepper – 1 tsp.
Cooking steps:
Tomato juice with added sweet pepper
Ingredients:
- tomato – 9 kg;
- sweet pepper – 2 kg;
- garlic – 3 cloves;
- onion – 1 pc.
Cooking process:
There are approximately 9 kg of tomatoes in 1 bucket.
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;
- cloves – 10 buds;
- cinnamon – 3.5 tsp;
- garlic – 1 head;
- nutmeg - to taste.
Cooking process:
For recycling large quantity It is better to use an electric juicer for tomatoes; it will significantly reduce your time and effort.
Recipes for tomato juice for the winter using a juicer are almost the same, differing only slightly when additional ingredients are added.
Everyone is accustomed to the fact that tomato paste for the winter is simply evaporated, well-cooked ground tomatoes. But we will really surprise you by offering the most delicious recipes for tomato paste at home with the addition of onions, garlic, plums, parsley, basil, pepper and even cinnamon! Such seaming will allow you to cook very delicious dishes, soups, sauces and ketchups, without buying tetra-packs and sachets in the store.
In addition to additional vegetables and spices, homemade tomato paste recipes may differ in basic ingredients. Some people prefer to preserve pasta without sugar and without salt. Sometimes in tomato paste do not add vinegar at all or replace it citric acid. This oxidation is a kind of reinsurance in case the seaming is stored for longer than one year. The simplest technology pasta, where you grind only tomatoes, involves rolling without vinegar. If the tomato paste for the winter contains ingredients such as cilantro, fresh basil, bell pepper or parsley, you simply cannot do without vinegar, as the jars may swell.
Considering the possibilities modern kitchen, tomato paste is being prepared for the winter different ways. Tomatoes are ground in a meat grinder, food processor, juicer, blender, through a sieve, and even using a rare Strumok machine from post-Soviet times. Depending on the squeezing time, the stages of straining and cooking, the mass is obtained different consistency. To make homemade tomato paste thick, cook it longer and even add a little starch. Express versions are more like a sauce: the pasta is boiled for half an hour or stewed in a frying pan or in a slow cooker.
When you learn how to prepare tomato paste for the winter at home using a meat grinder or juicer, you are unlikely to exchange this recipe for store-bought analogues. The classic paste-like roll of fresh tomatoes is best prepared using thick juice from a juicer. However, if you don’t have such kitchen equipment, you can grind the vegetables through a meat grinder. There is another way to prepare tomato paste for the winter at home without a meat grinder - you can use a sieve and a blender, as shown in the video. This recipe does not use spices - this is the basic version, which is then used to prepare any dishes.
Ingredients:
- very ripe tomatoes (pink and red) – 5 kg
- sugar – 2 tbsp. l.
- salt – 1 tsp.
The procedure for preparing pasta through a meat grinder
- Cut the tomatoes into halves, remove the stems and remove the peel. If you use a juicer, you don’t have to remove the skins, since all the pulp will be separated using a machine.
- Strain the mixture through cheesecloth. To do this, place the canvas on a large basin and secure it with clothespins around the perimeter. Pour the resulting tomato juice into cheesecloth.
- Fold the gauze into a knot, secure it, and hang it over a basin or pan. Allow the liquid to drain, leaving your bundle in place for approximately 3 hours.
- Let the thick base evaporate over low heat. Add 1 tsp. salt and 1 tbsp. l. sugar per liter of mass. After boiling at home, you will have approximately 700 g of finished product that can be canned.
Delicious tomato paste with plums for the winter - cooking at home in a slow cooker
Do you like delicious sauces and unusual combinations of vegetables and fruits? New tomato paste for the winter at home in a slow cooker with the addition of fresh plums and spicy spices will be a real discovery for you. An aromatic paste with a pleasant sweetness is an unusual alternative to store-bought ketchup. It cannot be compared to store-bought “tomato” in a sachet and is very easy to prepare.
Ingredients:
- ripe tomatoes – 2 kg
- garlic – 200 g
- plums – 1 kg
- salt – sugar – 50 g
- dried cloves – 1 tsp.
- pepper mixture - 1 tbsp. l.
- bay leaf – 4 pcs.
- vinegar 9% – 1 tbsp. l.
How to prepare pasta with plums
- Cut the plums and tomatoes into slices and chop. The easiest way to use it at home is food processor or a blender.
- Pour the mixture into a bowl. Select the “Stew” program and set the cooking time to 2 hours. Leave the multicooker for 1.5 hours and continue the cooking steps 30 minutes before the end of the total time.
- Add all spices, sugar and salt.
- Squeeze the garlic through a press and leave the tomato paste to cook for half an hour. Don't forget to stir everything before you close the lid.
- Pour a spoonful of vinegar into the prepared mixture. Mix and pour into warm, sterilized jars. At home in a slow cooker, you will definitely never overcook or spoil your tomato paste for the winter. The program will cope with all processes much better kitchen stove. This great option for housewives who love to surprise everyone with their home-cooked delicacies.
Wonderful tomato paste made from tomatoes for the winter - a simple recipe with vegetable oil
If in winter you like to cook vegetables and meat dishes with a tomato base, there is an ideal simple recipe for tomato paste made from tomatoes for the winter. This is proven technology without unnecessary ingredients. There is no vinegar or sugar, so the most natural taste of the tomato is preserved even after cooking. This is a universal preservation for every day.
Ingredients:
- tomatoes – 4 kg
- refined oil – 120 g
- black pepper (in peas) – 20 pcs.
- allspice (in peas) – 5 pcs.
- salt – 1 tbsp. l.
How to prepare tomato paste
- Grind the tomatoes in a meat grinder.
- Place the tomato mixture over medium heat. Cook until boiling, stirring approximately every 10 minutes.
- After boiling, pour in vegetable oil. Turn down the heat a little. Stir every 10-15 minutes, continuing to cook the tomato paste at home for another 45 minutes.
- Add spices and salt, stir thoroughly.
- Roll into prepared jars with lids, which have been in boiling water for a couple of minutes. Additional sterilization in boiling water is not required. Homemade tomato paste using a simple recipe will keep well in the pantry until winter and even for several seasons.
Homemade tomato paste from tomatoes - thick and very tasty
If in the preparation of ketchups the thick consistency is obtained due to starch, then in the preparation of tomato paste there is a completely different secret. The ground mass without cake is additionally squeezed out and carefully filtered through the simplest sugar bag. Then the remaining tomato puree after cooking becomes very thick, and the housewife does not have to evaporate it for very long. This homemade tomato paste is thick and very similar to the store-bought version. To prepare the paste, you use the old, proven Strumok machine, but you can also grind the vegetables in a modern food processor.
Ingredients:
- tomatoes – 4 kg
- salt (to taste, optional)
How to prepare thick tomato paste
- Cut the tomatoes into slices. Cut off the bad (damaged and spoiled) parts so that the mass does not ferment, the taste does not deteriorate, and the seaming does not swell. You can leave the tails.
- Pass the slices through home typewriter“Strumok” (or alternative combine), separating the unnecessary dry cake.
- Use a knife to scrape off any remaining tomato on the attachment.
- Pour the tomato mixture into a new sugar bag. First, place the bag open in the pan. Hang over the pan and let the tomatoes drain for 6-8 hours.
- Boil the tomato for 30 minutes. You can add a little salt. Roll thick homemade tomato paste from tomatoes into sterilized jars. Turn over to check for seal, let cool and store in the pantry.
Tomato paste “Fragrant” for the winter with vinegar and starch
A fragrant and very tasty tomato paste for the winter with vinegar and starch called “Aromatic” has already won the hearts of many housewives. These are not just grated tomatoes, but a set of very well selected products and spices. “Aromatic” paste will become your little secret ingredient in preparing other dishes. After trying it once, you will definitely refuse store-bought ketchups and sauces.
Ingredients:
- ripe tomatoes – 6 kg
- sweet pepper – 1 kg
- onion– 6 pcs.
- fresh parsley – 30 g
- ground red pepper – 1 tsp.
- ground black pepper – 1 tsp.
- bay leaf – 4 pcs.
- salt – 6 tsp.
- nutmeg – 5 g
- cinnamon – 5 g
- sugar – 450 g
- cloves – 5 pcs.
- hops-suneli - 2 tbsp. l.
- starch - 3 tbsp. l.
- vinegar 9% – 6 tbsp. l.
Procedure for preparing pasta with vinegar and starch
- Cut the tomatoes into slices. Grind in portions in a food processor (blender or meat grinder).
- Remove the inner seeds and stems from the bell peppers by cutting them into quarters. Grind in the same way along with the herbs and onion pieces. In this case, place the parsley along with the stem.
- Pour everything into a cooking container. Add only salt and sugar. At home, first you will need to thoroughly boil the tomato mixture for at least 30 minutes. Stir constantly.
- Add all the spices, stir and continue cooking for up to an hour. If you want to get a finished product similar to a sauce, cook less, about 30 minutes. Add vinegar, starch diluted with water, stir and cook for another 7 minutes. Pour winter tomato paste with vinegar into jars that have already been sterilized. Roll up the aromatic paste at home using twist lids or a key.
Homemade tomato paste for the winter with apples and aromatic spices
Usually, at home, pasta is prepared by grinding tomatoes and boiling them for about an hour. Housewives rarely have the patience to evaporate the mass to a thick paste-like state. However, even quick cooking can be varied. We bring to your attention an exclusive recipe - tomato paste for the winter with apples and spices. Delicious - just lick your fingers!
Ingredients:
- apples – 1 kg
- tomatoes – 2 kg
- garlic – 4 shares
- vinegar 9% – 2 tbsp. l.
- ground black pepper – 1 pinch
- sugar – 6 tsp.
- nutmeg – 1 tsp.
- cinnamon – 1 tsp.
How to prepare tomato paste with apples
- Peel the apples and remove the seeds. Grind in a meat grinder along with the tomatoes.
- Cook the mixture for 30 minutes, stirring it constantly. You can extend the cooking time if you want a thicker paste. Beat additionally with a blender.
- Continue cooking and add all the spices, salt and sugar. Cook for another 10 minutes.
- Add grated garlic and vinegar.
- Distribute the prepared tomato paste with apples into jars and roll up for storage for the winter. Alternative option How to make a winter preparation: freeze the pasta in ziplock bags or plastic containers.
Incredibly tasty tomato paste for the winter with basil
Amazing tomato paste for the winter with basil is not like the classic pasta that you are used to rolling up. Firstly, it does not need to be boiled for a long time and carefully filtered. This is an express option for housewives who do not like long cooking processes. Secondly, homemade tomato paste has a simply amazing taste, similar to exclusive sauces from expensive restaurants. You can also repeat this recipe by replacing the basil with cilantro.
Ingredients:
- basil (leaves) – 60 g
- tomatoes – 1 kg
- garlic – 3 cloves
- paprika – 1 tsp.
- black pepper – 1/3 tsp.
- dried basil – 1/3 tsp.
- salt – 1 tsp.
- granulated sugar – 1 tsp.
- olive oil – 2 tsp.
How to prepare basil paste
- Remove the skin from the tomatoes. If they are hard, you can first make cuts and dip them in boiling water. If the tomatoes are too soft, do everything carefully without heat treatment.
- Grind the tomatoes with a blender or meat grinder.
- Pour in a portion olive oil Place in a thin Teflon-lined frying pan and heat over medium heat. Add garlic (finely chopped or pressed). Fry the garlic until yellowish.
- Pour the tomato base into the garlic.
- Add all spices, salt, sugar. Stir.
- While the mixture is evaporating at home, finely chop the basil leaves.
- Bring the tomato to the desired consistency. You can simmer it longer to form a paste, or leave it as a light sauce. Add fresh basil at the end. Such home option Ready to freeze once cooled. If you decide to make tomato paste with basil for the winter, you should add a little boiled water and simmer it for 20-30 minutes longer so that the basil and tomato base are well cooked. You will also need to add 0.5 tsp. vinegar or ¼ tsp. citric acid.
Tomato paste for the winter with bell peppers and onions
A unique winter tomato paste with peppers and onions is also popularly called Lecho paste. The thing is that it tastes like a salad of the same name. It is much easier to prepare than lecho: you don’t have to chop even cubes or fry anything separately. This tomato paste with peppers and onions can be used in winter as an additive to borscht, cabbage rolls, lagman or pilaf. Homemade preparation may well replace store-bought tomato sauce on your desk.
Ingredients:
- sweet red pepper – 5 kg
- ripe tomatoes – 5 kg
- onions – 3 pcs.
- sugar – 200 g
- salt – 2 tbsp. l.
How to prepare pepper and onion paste
- Slice the bell peppers, removing the seeds. Cut the tomatoes into convenient pieces.
- Grind the pepper in a food processor.
- Grind all the tomatoes and onions one by one.
- Combine all the grated vegetables in one convenient cooking container. An enamel basin or pan or a large cauldron is best suited.
- Add sugar and salt. Bring to a boil, stirring constantly.
- Pour the mixture into pre-sterilized jars.
- Make pepper paste at home.
Awesome winter tomato paste with garlic at home in a slow cooker
It's no secret that the most delicious things are prepared the easiest. With the multicooker, making tomato paste has become even easier. The proposed tomato paste for the winter with garlic and onions is prepared without sugar. This is a universal additive for preparing hot dishes and the basis for sauces during those seasons of the year when tomatoes are grown only in greenhouses.
Ingredients:
- garlic – 8 shares
- onion – 400 g
- ripe and very soft tomatoes – 3 kg
- salt – 1 tbsp. l.
- vegetable oil – 2-3 tbsp. l.
How to cook garlic paste in a slow cooker
- Cut the tomatoes into small pieces. Be sure to remove stems, hard stems or spoiled sides.
- Puree the tomatoes with an immersion blender. You can use any food processor or meat grinder. But in this case it is better to grind the mass several times.
- Cut the onion into small pieces and cover with water in a container for a couple of minutes. This trick will make it softer and remove excess bitterness. Drain the water and place the onion and garlic into a blender bowl. Grind.
- Pour some vegetable oil into the bowl. Pour in the grated tomatoes and add onions, garlic, and salt. Set the mode to “Stew” and set the timer for 35 minutes. Cook for the first 7 minutes with open lid, stirring. Then close and leave to simmer. Pour the prepared tomato paste with garlic into jars for storing for the winter. Place the preserved food in the pantry after it has cooled.
The calendar says that she has arrived autumn time, but it seems that autumn is in no hurry to come into its own, giving way to the last warm days of summer. Over the summer, we managed to make a lot of preparations from seasonal vegetables, fruits and berries, and tomatoes were no exception. And now the orderly rows of jars with pickles and tomato marinades are pleasing to the eye, but the preparations have been made, autumn has already arrived, and the tomatoes still won’t run out. And it seems that we are proud of ourselves for having such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden offers to prepare tomato juice for the winter! When it comes to tomato juice, it becomes clear that you can never have too many tomatoes.
Try preparing tomato juice for the winter using the recipes below. The taste and benefits of this product are undeniable, with proper storage All beneficial features fresh tomatoes are preserved in tomato juice for two years! But winter is the time of year when we especially need vitamins. Instead of vitamin tablets and vegetables of questionable freshness, you can drink a glass of thick, aromatic, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a tasty and healthy drink with your own hands!
Tomato juice for the winter from yellow tomatoes
Ingredients:
1.5 kg of yellow tomatoes per 1 liter of juice,
sugar as desired
salt as desired.
Preparation:
Prepare the tomatoes, wash them thoroughly, sort them so that there are no spoiled fruits, cut off all the ugly parts. Pass the prepared tomatoes through a juicer. If you don’t have a juicer, but really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder and rub the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the tomato juice for 15 minutes, stirring occasionally and skimming off the foam. Pour the finished juice into sterile jars; before sealing, you can add salt and sugar to taste, or you can close it and add salt and sugar immediately before use. Roll up the jars with sterile lids, place the jars upside down, cover with a blanket and leave until completely cool.
Tomato juice with basil
Ingredients:
4-5 kg of slightly overripe red tomatoes,
basil,
sugar,
salt.
Preparation:
Prepare the tomatoes by washing them, removing the stems and cutting the fruits into pieces. Place the cut tomatoes in a juicer; if you don’t have one, then pass the tomatoes through a meat grinder, and then rub the resulting mass through a sieve. The aromatic juice is ready, all that remains is to make it suitable for storage. Pour the juice into an enamel pan, put on fire and boil the juice for 20 minutes. At this time, sterilize the jars over steam and boil the lids. Add 1 tbsp to the juice. salt and 1 tsp. sugar, add a few sprigs of basil. If you don't have fresh basil, feel free to substitute dried basil. Pour the finished juice into hot sterile jars and immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, and store the finished juice in a cool place.
Tomato juice with garlic
Ingredients:
11 kg red tomatoes,
450-700 gr. sugar (to taste),
175 gr. salt,
1 tbsp. vinegar essence or 275 gr. 9% vinegar,
a few cloves of garlic,
30 allspice peas,
½ tsp. ground red pepper,
6-10 clove buds,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.
Preparation:
Wash the tomatoes, peel the stems and cut into several pieces. Press the tomatoes through a juicer to obtain pure tomato juice without peels or seeds. Pour the prepared tomato juice into an enamel pan, put on the fire and cook for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Cook for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.
Tomato juice with pulp
Ingredients:
1.2 kg tomatoes,
2 tsp salt.
Preparation:
Tomato juice for the winter prepared according to this recipe does not need to be boiled, but it does require sterilization. To prepare juice with pulp, you need ripe tomatoes. Wash them thoroughly, drain in a colander and place in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and place them in a pan of cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which is what you need to do. Using a wooden masher, rub the peeled tomatoes through a colander or sieve into an enamel or glassware. Filter the juice through several layers of gauze, add salt. Wash juice jars well and sterilize. Pour the juice into jars, cover with boiled metal lids and sterilize the jars with juice. The sterilization time varies depending on the volume of the jar; the larger the volume, the longer it will take to sterilize. Cover the hot jars with lids and turn them upside down until they cool completely.
Tomato juice with bell pepper
Ingredients:
1 bucket of tomatoes,
3 pcs. bell pepper,
3 cloves of garlic,
1 head of onion.
Preparation:
Wash the tomatoes thoroughly and place them in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and put them in a saucepan with cold water for 1-2 minutes, and then remove the skins from them. bell pepper Wash and remove seeds, peel garlic and onions. Cut all the vegetables into pieces and put everything through a juicer; if you don’t have a juicer, you can put everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and seal with lids. Before use, add salt to taste.
Tomato juice with dill
Ingredients:
10 kg tomatoes,
1/2 kg bell pepper,
1 bunch of dill with an umbrella,
sugar,
salt.
Preparation:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes; under no circumstances should you use cracked or rotten vegetables. Wash the tomatoes and peppers well, remove the seeds from the peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel pan and put on fire, bring to a boil and simmer for 30-40 minutes. As soon as the juice boils, throw a sprig of dill into it, add salt and sugar to taste. Pour the finished juice into clean, dry jars, close the lids and turn the jars upside down until they cool completely. This juice should be stored in a cool place.
Tomato juice with vinegar
Ingredients:
1 kg slightly overripe, well-colored tomatoes,
½ tbsp. 8% vinegar,
1 tbsp. Sahara,
½ tsp. salt.
Preparation:
Wash the tomatoes well and cut into pieces. Rub the resulting pieces through a fine sieve or pass through a juicer. Filter the tomato juice through several layers of gauze. Add vinegar, sugar and salt to the resulting juice. Pour the juice into a saucepan, put on fire and bring to a boil, but do not boil, immediately pour into well-heated glass jars, close the lid and sterilize for at least 10-15 minutes. Then refrigerate the jars and store them in a cool place.
Tomato juice with bay leaf
Ingredients:
14 kg of slightly overripe tomatoes,
2-3 sweet peppers,
2-3 bay leaves,
5-6 buds of cloves,
5-6 black peppercorns,
salt.
Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and remove seeds. Squeeze everything out using a juicer. Pour the resulting tomato juice into an enamel pan, put on fire and bring to a boil. Add spices and salt. Cook over low heat for 5-7 minutes, then pour into sterile jars and roll up the lids.
Tomato juice with celery
Ingredients:
1 kg of tomatoes,
3 celery stalks,
1 tsp ground black pepper,
1 tbsp. salt.
Preparation:
Preparing this tomato juice for the winter should begin by preparing the jar and lid. Wash the jar thoroughly, pour boiling water over it and turn it upside down onto a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into slices and pass through a juicer. Pour the resulting juice into a saucepan, put on fire and bring to a boil. Wash the celery, cut into small pieces, add to tomato juice and bring to a boil again. Then rub the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.
Ingredients:
2 kg fresh ripe tomatoes,
1 l. homemade apple juice,
200 gr. beet juice,
salt.
Preparation:
Wash the tomatoes well and pour boiling water over them. Then cut the tomatoes into slices and rub through a sieve or squeeze out the juice using a juicer. Add apple and beet juice to the resulting tomato mass and bring the mixture to a boil. At this time, prepare sterile jars and lids. While boiling, pour the juice into jars and roll up the lids.
Ingredients:
tomatoes,
water.
Preparation:
Wash the tomatoes well, fill them with cold water so that the water completely covers the tomatoes. Simmer over low heat until the tomatoes soften. Then rub the soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour the boiling juice into prepared jars, cover with a lid and, after cooling, put in a cool place. This juice can be stored for several years. Before use, add salt to taste.
Juicy, fresh, ripe tomatoes produce aromatic, thick juice with a rich taste. No store-bought tomato juice compares to homemade juice. Enough simple recipes, a little patience and time, and you will be provided with tasty, appetizing and healthy tomato juice for the whole year!
According to GOST, tomato paste is a product made from ground tomatoes, which contains at least 25% and no more than 40% dry matter. If the water content exceeds 40%, it is tomato puree, not paste. A good paste-like product is easy to check: the spoon sticks in well and does not fall to the side.
Preliminary calculations
Before preparing tomato paste from fresh tomatoes, you should make calculations to understand how many ingredients will be needed for the desired volume. Usually, during the cooking process, boiling occurs twice. Excess moisture evaporates, leaving only thick tomato pulp in the pan. The table calculates the amount of ingredients from which you can get half a liter, a liter or 2 liters of finished paste.
Table - Calculation of ingredients depending on the volume of containers
Calculations are approximate, the final yield depends on ripeness, fleshiness, quality of the fruit and recipe. The proportions of additional ingredients can be adjusted to suit your taste, for example, to make the pasta more salty. It is recommended to sweeten well the sour tomatoes, and take a little more watery fruits. Don't forget that additional vegetables also add volume to the final product.
Cooking features
Before you start following the recipe step by step, you need to familiarize yourself with the cooking features so as not to be disappointed with the result. If the housewife has never cooked pasta and has little understanding of what exactly should turn out in the end, six main nuances will give an idea of the cooking process.
- Selection of fruits. For the paste, select fleshy and ripe tomatoes. Green or dense fruits with a lot of seeds and liquid are not suitable - they will have to be boiled for a long time. In addition, ripe fleshy fruits are much more aromatic and tastier. Rotten, overripe, or burst tomatoes should also be removed.
- Preparing tomatoes. Skins and seeds are not needed in tomato paste. You need to get rid of them. To do this, the fruits, cut crosswise, are blanched - scalded with boiling water, or dipped in boiling water for three minutes. After this procedure, the skin is easily removed. There is another way to get rid of the skin: boil the tomato slices, then grind them through a sieve.
- Grinding. Peeled tomatoes are ground together with seeds using a juicer, blender, meat grinder, food processor, and grated. The resulting puree is passed through a sieve to remove large particles and seeds.
- Selection of herbs and spices. Everything here is purely individual. Tomato paste, unlike ketchup, does not require additional spices and seasonings. It is not even necessary to sweeten or add salt to it. If you want to add a spicy aroma to the dressing, it is recommended to take oregano, coriander, basil, parsley, paprika, and ground red pepper.
- Getting rid of fluid. The most difficult thing in formulating tomato paste is achieving thickness. To achieve the required consistency, you can use one of the methods to get rid of excess moisture. The easiest way is to boil the tomato puree in a saucepan, remembering to stir, or evaporate in the oven (it will take one and a half to two hours). You can also hang the puree in a thick gauze bag over a container and leave it overnight. Excess moisture will drain off on its own.
- Sterilization. Not everyone likes to sterilize jars - it takes time and effort, and in the summer heat it adds discomfort. However, without sterilization, the workpieces will not be stored for long. It is necessary to at least scald the jars with boiling water several times and dry them. You can sterilize using an oven or microwave oven. Just pour some water into the container and let it heat for a few minutes.
Tomato paste takes a long time to prepare. Therefore, it is recommended to set aside a special day for preparations. There is no point in standing over the stove for half a day, but you should periodically keep an eye on the contents of the pan and stir with a spatula.
Classic tomato paste recipe and original variations
Below are recipes for homemade tomato paste for the winter. classic version and with the addition of various seasonings, vegetables, fruits. Having understood the principle of cooking, cooks can experiment with the ingredients themselves.
Traditional
Description. This is the “basic” way to cook tomato paste at home. If desired, the workpiece can be salted, but it is recommended to do without any spices. The result is a 100% natural product.
What is necessary:
- tomatoes - depending on the volume of the container;
- salt - optional.
How to do
- Cut into large slices (cut into four pieces is enough).
- Place tightly in a saucepan to the very top and place over medium heat.
- Wait for it to boil, boil for about half an hour (make sure that the juice does not run away).
- Place a sieve over a clean saucepan.
- Place boiled tomatoes in small portions and rub through a sieve with a spoon.
- Throw away the resulting pulp, and put the pureed pulp on the fire.
- Boil for about three hours, stirring occasionally.
- When the liquid is reduced by half, continue cooking, stirring constantly so that the juice does not burn.
- Having achieved the desired consistency, remove the pan from the stove and pour the contents into prepared sterile containers.
- Leave to cool upside down.
The more thoroughly the tomatoes are ground, the greater the final product. There should only be a few grams of cake left. For example, eight kilos yields approximately 800 g of pasta.
Onion
Description. The tomato paste turns out aromatic and spicy. You can salt and sweeten the preparation at your discretion, focusing on the calculation table and the type of fruit.
What is necessary:
- tomatoes - 3 kg;
- onion - 500 g;
- 3% grape vinegar - 100 ml;
- bay leaf - four pieces.
How to do
- Cut the tomatoes and onions into slices and place in a saucepan with a thick bottom.
- Add the laurel and turn on the stove.
- Boil for about an hour, making sure that the vegetables do not burn to the bottom.
- Let cool until room temperature, wipe with a sieve.
- Simmer until desired thickness (may take two to three hours).
- Season as desired and simmer for another ten minutes.
- Pour into prepared containers and roll up.
Apple
Description. There are several recipes for tomato paste made from tomatoes and apples for the winter. In one case they take fresh fruits, cut into slices and grind together with the tomatoes.
What is necessary:
- tomatoes - 3 kg;
- sour apples - two pieces;
- onion - one head;
- 6% vinegar - 30 ml.
How to do
- Prepare a small piece of linen fabric.
- Cut the fruit into pieces and pass through a juicer.
- Wrap the resulting liquid puree in a cloth and tie tightly.
- Hang over the container and leave overnight.
- In the morning, drain the liquid and transfer the mass from the cloth to a saucepan.
- Add salt and boil for half an hour.
- Add the vinegar solution and leave for another five minutes.
- Pour into jars, cover with lids.
- Sterilize in a saucepan or oven.
- Roll up, turn over, wrap until cool.
If desired, you can add celery root. It must first be cleaned, boiled and ground. A garlic clove or pod will also add some piquancy. hot pepper. You can put them in whole, and after boiling, take them out and throw them away. The longer the spices are in the tomato mass, the spicier the sauce will be.
Spicy
Description. A simple recipe that makes the pasta aromatic, smooth and tasty.
What is necessary:
- tomatoes - 4 kg;
- onion - one piece;
- 3% Apple vinegar- one glass;
- black peas - 20 pieces;
- rosemary - 10 g;
- cinnamon stick - four pieces;
- laurel - four leaves.
How to do
- Cut vegetables into piles.
- Place in a saucepan and cook for half an hour.
- Rub through a sieve.
- Let it simmer on low heat.
- Wrap the spices in a small piece of gauze and place them in the pan.
- Wait for it to boil, cook for about half an hour.
- Remove the gauze bag.
- Add salt, sweeten, and boil to the required consistency.
- Pour in the vinegar ten minutes before it’s ready.
- Pour into jars, roll up the lids.
With horseradish
Description. The recipe is convenient because it does not require cooking. Therefore, if you plan to prepare a savory snack for the winter, be sure to sterilize the jars. The result will be not just tomato paste for the winter, but a real horseradish or horloger.
What is necessary:
- horseradish root - 300 g;
- tomatoes - 1 kg;
- garlic - 100 g;
- vegetable oil.
How to do
- Peel the root and cut into small pieces.
- Blanch the tomatoes, cut the pulp into slices.
- Peel the garlic cloves.
- Grind the ingredients into a paste, for example using a food processor.
- Add salt to taste.
- Wrap in a clean cotton or linen cloth and leave it hanging overnight to drain off excess moisture.
- Transfer the paste into a sterile jar, leaving a little space up to the edge of the neck.
- Fill with oil about a centimeter.
- Close it and store it.
It is better to use small jars to consume the snack immediately after opening. Containers without lids can be covered with several layers of cling film.
In a slow cooker
Description. The recipe for tomato paste in a slow cooker for the winter is simple. It is enough to set the “Stewing” and “Baking” modes.
What is necessary:
- tomatoes - 3 kg;
- dried herbs - to taste.
How to do
- Cut the fruit into slices.
- Place in the multicooker bowl.
- Set the “Stew” mode and cook for half an hour.
- Press the resulting puree through a sieve to separate the seeds and skin.
- Place back into bowl.
- Add dried herbs.
- Set the "Baking" mode.
- Open the lid and cook for another 40 minutes.
- Don't forget to stir.
- After acquiring the desired thickness, pour the paste into jars.
From yellow fruits
Description. You can quickly prepare a delicious paste from yellow tomatoes using a blender. Unlike their red counterparts, yellow fruits are fleshier, softer and sweeter.
What is necessary:
- yellow tomatoes - by eye;
- 9% vinegar - a teaspoon for every 0.5 liters.
How to do
- Cut the fruit into slices.
- Grind in a blender bowl or with an immersion device in a saucepan.
- Place the resulting puree on low heat.
- Bring to a boil, leave for 40 minutes.
- Pass through a fine sieve and cook again.
- Boil the paste to the desired consistency, remembering to stir.
- Pour into jars.
- Pour vinegar on top.
- Seal and turn over.
- Wait until it cools down and store it.
In the oven
Description. One of the options is how to make tomato paste without vinegar in the oven. It is convenient to evaporate the liquid in this way: you can go about your business while the paste is slowly simmering. Seasonings are added to taste and are not required components.
What is necessary:
- tomatoes - 4 kg;
- ground coriander, cinnamon - a teaspoon;
- cloves - ten buds;
- fresh herbs - parsley, celery, dill.
How to do
- Blanch and peel the fruits.
- Grind the pulp into a puree and pass through a sieve to remove the seeds.
- Pour into a deep container (for example, a baking dish), add salt, and place in the oven.
- Set the temperature to 200°C and leave for two hours.
- Check the consistency of the paste during cooking and stir occasionally.
- Add ground seasonings, tie the greens in a bunch and drown in the sauce.
- Cook for another half hour.
- Remove from the oven and remove the green “bouquet”.
- Pour into containers, roll up, turn over.
- Take to storage when the pieces have cooled down.
It is not necessary to roll the paste into jars. You can do without preserving it or not add vinegar, preserving the freshness of the food throughout the winter. Pour the prepared paste over silicone molds To bake cupcakes, place in the freezer. Place frozen briquettes in ziplock bags and store.
From the preparation in winter you can cook delicious soups, sauces, and vitamin juice. Adhering to the basic principles, the cook can come up with his own recipe for tomato paste from tomatoes for the winter, experimenting with oil, spices, vinegar, and aromatic herbs.
Reviews: “It takes a long time to boil”
I did it recently, I wanted volume. pasta, then I decided to experiment. You need to boil the tomatoes for a long time. Tomatoes through a juicer, then the pulp with seeds was rubbed through a fine sieve so that the seeds did not get in. I boiled this whole mass in an enamel pan over low heat. From 4 liters of juice with pulp, an incomplete liter turned out - 800-900 grams. When it was reduced by half, added sugar and salt to taste. In a gauze I put 4 cloves, three cloves of garlic, a little bitter red pepper - I used dry ground about 1/3 teaspoon, black peas, you can also use any seasonings you like) and cook in there. At the end I poured 0.5 tsp. vinegar 90%. You can put it in jars and sterilize it, but I do it so that I can eat it right away. The more you reduce it, the more it will resemble ketchup.
Dreams come true, https://mnogodetok. ru/viewtopic. php? t=23832
I did it with benefit... two in one: D Tomatoes - 4 kg, coarse salt (rock salt) - 3 tbsp. l., 2 tbsp. spoons of sugar, olive oil - 0.5 cups. Cut the tomatoes into small pieces and cook for 20-30 minutes until they are soft. Then pass all the tomatoes through a sieve or special device. Collect the tomato pulp in one container, add salt, sugar, butter. Cook tomato paste until desired thickness, approximately 1.5 - 2 hours. Pour into sterilized jars and seal. While the pasta is cooking, we take the mass that remains from rubbing and add grated carrots and onions there. Add sugar, salt, butter and cook for 20 minutes, place in sterilized jars, add 1 tbsp to each jar. l. 9% vinegar and roll up. Here you have a ready-to-cook for the winter.
Verunya, http://www. tomato-tomato. com/newforum/index. php? topic=1037.0
