Try to prepare an original snack that you have never tried before! A variety of tomato recipes for the winter will help you fill your pantry with delicious foods, and then serve them for family dinners and holiday feasts. They are sealed without additives or together with cucumbers, sweet peppers, garlic cloves, zucchini, and onions.

The five most commonly used ingredients in recipes are:

Be sure to add dill, horseradish leaves and black peppercorns to get a delicious brine. Fans of original flavors should definitely try rolling up a couple of cans of cherry tomatoes with grapes or regular tomatoes with lemon slices. Marinated and salted tomatoes are an excellent snack for alcoholic drinks. They perfectly complement heavy meat dishes and side dishes of potatoes or boiled cereals. Tomatoes are also prepared in the form of adjika, ketchup and sauce, tomato dressing for borscht. The taste of homemade products is superior to store-bought products in every way. Don't deny yourself the pleasure of trying a new recipe!

Tomato paste is an indispensable product in any kitchen. With it, the taste of any dish becomes richer and more aromatic, and the dish itself takes on a beautiful reddish tint.

Tomato paste is not only a tasty addition to dishes, but also a valuable source of nutrients and vitamins.

100 grams of product contains:

• trace elements: copper, iron, zinc, cobalt, iodine;
• macroelements: potassium, calcium, magnesium, phosphorus, etc.;
• organic components: proteins, carbohydrates, water, starch;
• vitamins: C, B2, B9, B1, B6, A, E.

The store-bought product contains much less nutrients. It is much better to prepare such pasta in the summer from fresh vegetables and preserve this storehouse of vitamins, macro- and microelements until winter.

Tomato paste - basic tomato recipe

You will need:

• onion – 2 pcs.;
• water – 0.1 l;
• salt to taste;
• granulated sugar – 0.1 kg;
• tomatoes – 3 kg;
• vinegar – 100 g.

Cooking algorithm:

1. We wash the tomatoes under the tap, cut out the stem and spoiled pulp, if any.
2. Cut the vegetables into halves. If you have very large tomatoes, you can divide them into quarters. Place them in a saucepan.
3. Finely chop the peeled onions and add to the tomatoes.
4. Turn on the gas, pour in the specified amount of water and wait until the paste boils.
5. We set the fire to minimum power and cook the mixture for another 15 minutes.
6. After this, the tomatoes should become soft and it will not be difficult for us to grind the tomato mass through a sieve after it has cooled.
7. Discard the remaining tomato skins in the sieve.
8. Return the pan to the heat and cook the tomatoes until their volume is reduced by 5 times.
9. Constantly stirring the paste, pour salt and granulated sugar into it.
10. As soon as the mixture has boiled down, pour vinegar and pour the dish into jars, having sterilized them in advance.
11. Screw the lids tightly and cover them with a blanket.
12. After the jars have cooled, remove the blanket. Now you can safely add delicious homemade pasta to borscht, stew and other dishes. Bon appetit!

How to cook in a slow cooker

Grocery list:

• salt to taste;
• tomatoes – 1 kg.

Step-by-step preparation:

1. We wash the tomatoes with running water, remove the stem and hard parts of the fruit, cut the pulp into four parts.
2. We put the multicooker in the “Stew” mode, put the tomatoes in the bowl of the kitchen appliance and cook for one hour.
3. After this, transfer the softened vegetables into a sieve and grind. Discard the peel and seeds that remain on the surface.
4. Pour the crushed mass of tomatoes along with the juice back into the multicooker, select the “Baking” item on the instrument panel, and set the timer to 25 minutes.
5. Cook with the lid open, remembering to stir.
6. When the food has reduced in volume by half, turn off the multicooker and add salt.
7. Sterilize the lids and jars and spread the resulting paste over them.
8. Place the filled containers in a saucepan with hot water, cover them with lids and boil for 20 minutes.
9. Then roll up and cool.

In Italian

Tomato paste prepared in Italian is surprisingly aromatic and spicy in taste. Be sure to try it!

What to take:

• oregano – 15 g;
• sugar – 25 g;
• four fresh tomatoes;
• olive oil – 30 ml;
• three cloves of garlic;
• canned tomatoes – 0.8 kg;
• one onion.

How to prepare tomato paste at home:

1. Chop the peeled onion into small pieces. Press the garlic in a garlic press.
2. Heat olive oil in a saucepan and add pieces of onion and garlic.
3. Fry the vegetables for 8 minutes.
4. Cut canned tomatoes into slices. Transfer them to a frying pan, add oregano and sugar.
5. Simmer everything together for 20 minutes. The future paste should thicken a little during this time.
6. Remove the skin from freshly washed tomatoes, cut the pulp and place in a saucepan. Cook the dish for another 5 minutes. Additionally, you can season the pasta with ground black pepper and salt to taste.
7. Mix the pasta. You can immediately add it to your dishes. Bon appetit!

Homemade tomato paste for the winter

Required Products:

• tomatoes – 6 kg.

How to prepare tomato paste for the winter:

1. Wash fresh ripe tomatoes under the tap, cut off unnecessary parts.
2. We cut the vegetables coarsely. You can even use crushed tomatoes, the most important thing is that they are not spoiled.
3. Place the tomato pieces in the pan and start cooking.
4. Set the heat to medium and cook for 30 minutes.
5. After this, the tomatoes will become soft and the skin will come away from the pulp. Then pour the mass of tomatoes into a sieve in several stages and grind with your hands.
6. We remove the remaining peel and seeds, and put the juicy pulp back into the bowl.
7. We ended up with an almost full pan of future pasta. Now it needs to be boiled down to a quarter of the height of the container. This will take about 5 hours. Do not forget to stir the dish occasionally to avoid burning.
8. At the end of cooking, you need to carefully monitor the tomato paste and stir often.
9. The result was a thick, rich red paste. All that remains is to transfer it into sterilized jars and screw on the lids.
10. Cool the containers and place them in a cold place to enjoy the taste of summer tomatoes in borscht or stew in winter.

Recipe for spicy lovers

List of ingredients:

• vinegar – 200 ml;
• sugar – 0.2 kg;
• fresh tomatoes – 3 kg;
• two bay leaves;
• mustard powder – 20 g;
• hot ground pepper – 18 g;
• water – 200 ml;
• six black peppercorns;
• onion – 0.5 kg.

Step-by-step preparation of tomato paste:

1. Remove the peel from the tomato. To do this, put the vegetables in boiling water and then in cold water, as a result of which the skin will easily come off the vegetables.
2. Divide them into halves and place them in a pan.
3. Chop the peeled onion into small pieces and add to the tomatoes.
4. Pour water over the vegetable pieces and start cooking.
5. As soon as the food boils, cook for another 15 minutes.
6. Cool the softened mass and transfer it to a sieve, where we grind it by hand. If any seeds remain on the surface of the sieve, throw them away immediately.
7. Separately, heat the vinegar in a container, pour hot pepper into it, add bay leaves and black peppercorns.
8. As soon as the vinegar boils, pour it into a saucepan with grated tomatoes.
9. Continue cooking the spicy paste until it reduces in volume by 3 times.
10. After this, pour salt, mustard and sugar into the dish.
11. Wait for it to boil and cook for another 5 minutes.
12. All that remains is to put the spicy tomato paste into jars and cool.

This type of pasta can be added to soups, this will give them a unique spicy taste.

Simple preparation with a blender

If you don’t want to spend a lot of time grinding tomatoes through a sieve, then use a blender and things will go much faster.

Main products:

• salt to taste;
• tomatoes – 5 kg.

Cooking step by step:

1. Wash the tomatoes well, cut them into pieces and add them a little at a time into the blender bowl.
2. Grind all the fruits. If after this there is too much juice left, then drain it, but not all of it.
3. Transfer the homogeneous mass into a saucepan and cook over medium heat until reduced in volume by 4-5 times.
4. After this, salt the pasta and pour into containers.

Spicy tomato paste in the oven

You will need:

• ground black pepper – 10 g;
• 10 cinnamon sticks;
• tomatoes – 4 kg;
• ground cloves – 8 g;
• coriander – 10 g;
• parsley and cilantro - to taste.

Algorithm of actions:

1. Heat water in a saucepan until it boils.
2. Cut the washed tomatoes in half and remove the “bad” spots.
3. Place a sieve in the pan and transfer the tomato halves into it.
4. Cook the mixture for 10 minutes, then remove the sieve with the tomatoes and grind them, discarding the peeled peel.
5. Add salt to the resulting juicy mass and pour it into the pan.
6. Preheat the oven to 200 degrees and close our tomatoes in it for 2 hours.
7. Once the paste reaches the desired thick consistency, add all the seasonings.
8. We tie the washed cilantro and parsley into a bunch and put them in the sauce.
9. Cook in the oven for another 30 minutes, after which we remove the herb bunch.
10. All that remains is to roll the spicy aromatic paste into jars and cool.

Having something like this at home in winter is a fabulous pleasure! Its aroma fills the kitchen, reminiscent of sunny summer, and the dish turns out unusually tasty, fortified and bright.

You will need: ingredients for soup, tomatoes

Tomatoes are most often boiled in soup, with option 2: either the tomatoes were fried in oil before adding to the soup, or not. In the first case, the tomatoes are already ready and it only takes 2-3 minutes for the tomato to lightly mix with the rest of the soup ingredients. In the second case, the tomatoes must be cooked until completely softened: 5-7 minutes. If you do not finish cooking the tomatoes in the soup, the soup will turn sour within a day.

Tomatoes for juice

Cut the tomatoes crosswise along the stem, pour boiling water over them so that it is easier to remove the skin, because... It's not good for juice. Chop the pulp (if the tomato seeds are large and hard, it is better to remove them too, leaving only the pulp), put them in a saucepan and cook with salt for 10 minutes over low heat.

Tomato sauce

It’s easy to prepare a light sauce for meat or fish a couple of days in advance - just chop and cook the tomatoes in their own juice, first removing the peel or leaving it as you wish. Boil tomatoes for sauce with the addition of herbs, spices and seasonings. You can navigate the cooking time by the appearance of the sauce: the sauce should have a creamy consistency. Therefore, if the tomatoes are very juicy, they contain more moisture and it takes longer to boil the sauce from them. Cook the tomatoes for the sauce over low heat without a lid, stirring with a wooden spatula. If you add oil and spices, you get a fragrant tomato sauce, and with bell pepper and sugar you can make Uncle Bens sauce.

Just boiled tomatoes

Tomatoes are edible raw. Tomatoes are usually boiled for consumption in case of illness; after cooking, they become easier on the gastrointestinal tract - in other words, they are easier to digest. In such cases, as a rule, raw vegetables and fruits are prohibited altogether, so boiled tomatoes become a real salvation.

Tomato paste is simply an irreplaceable product in winter and summer. Without it, it is impossible to imagine preparing borscht, kharcho, ketchup, stew, gravy for cutlets and many other dishes. I, being a supporter of natural food, prepare it for the winter only myself, at home. After all, the store-bought equivalent, as a rule, contains various preservatives, artificial colors and flavors.

At first glance, it may seem difficult to prepare. This is not true; even those who have never prepared it can handle it. Although, of course, it will take some time and labor, for example, for the moisture contained in the tomatoes to evaporate and the mass to thicken, it will take about 2 hours. But later you will get a delicious winter preparation with which you can cook your favorite dishes.

I present to you 5 recipes for delicious tomato dressing. They differ in the method of grinding tomato pulp - using a juicer, blender, meat grinder or just a sieve. Choose any one you wish or, for example, whichever seems least labor-intensive to you.

Let's start with the fastest recipe for making pasta at home. For this you will need a meat grinder. It will make cooking easier that even novice cooks can handle, because you won’t have to grate each tomato on a grater or sieve. And don’t be afraid that vegetables minced through a meat grinder will lose their beneficial substances; in fact, they are preserved.

Ingredients:

• 4 kg of tomatoes;
• 1 tbsp. salt;
• 2 tbsp. vegetable oil.

Preparation:

1. In general, only ripe tomatoes are used to make pasta. And the meatier the pulp, the less unnecessary liquid will be formed, which will have to be evaporated.

If the tomatoes have defects, remove them with a knife.

2. Then twist through the fine grid of a meat grinder.

3. Place the grated tomatoes in a deep saucepan and place on the stove, but do not fill it to the brim, because the mixture may form foam during the boiling process. Add salt and vegetable oil. Mix well and bring to a boil.

4. If the mixture turns out watery after boiling, boil for another 30-45 minutes, if thick - 10-15 minutes.

5. Tomato paste prepared in a meat grinder is ready! Now pour it into pre-sterilized jars and roll up. It can also be used to make soups, sauces, pizza (instead of ketchup).

By the way, you can store it in the freezer, so it will retain its aroma and taste. And defrost it every time in winter and use it when preparing various dishes. Which is very convenient, isn't it?

A simple step-by-step recipe for making tomato paste at home

Here's another homemade recipe for the winter. It’s also easy to prepare, and our preparation turns out very tasty, and what’s most interesting is that it doesn’t contain any spices or oils. Therefore, it will especially appeal to those who do not like spicy dishes.

Ingredients:

• 3 kg of tomatoes;
• salt to taste.

Preparation:

1. Take fresh and juicy tomatoes. Soft and wrinkled fruits are also suitable, but not spoiled ones. Cut each of them into several slices and place them in the pan. Cover with a lid and place over medium heat for 30-40 minutes to soften later.

2. While they are cooking, make sure that the juice does not run away, this happens if you cook them over high heat.

3. During this time they will settle and release juice. If you notice that some tomatoes are damp and the peel is not very soft, then let them simmer a little more without covering the pan with a lid.

4. Then let the finished mixture brew and cool. Next, drain the excess liquid into another container; we won’t need it.

5. The remaining fleshy part must be rubbed through a sieve. This way the seeds and skins will end up on the sieve, and the pulp will go down.

6. This is how you get a thick, very tasty juice, which should either be put on the fire for several hours so that the liquid evaporates, or grind again using a fine sieve or double gauze.

7. We will use the second method, since it is faster. The liquid passed through the sieve will go down, and what remains in the sieve, the thick part, pour into another pan.

8. This is the mass for the paste. Now put it on the stove and cook for 30-60 minutes. If desired, you can add salt to your taste.

9. Stir occasionally and after a while, when the mass acquires the required thickness, it will be ready. Now you need to put it in a pre-sterilized jar and close the lid. This is what we got.

10. Turn her over and wrap her in something warm. So let it cool completely until tomorrow. Store in a cool, dry place, such as a cellar or basement.

Preparing tomato paste for the winter without vinegar

If, in addition to tomatoes, you have also harvested a large harvest of apples, you can also use them to make tomato paste. With the addition of apples, it turns out with a rich taste and delicate texture. If you want a winter preparation with sourness, add sour apples; if you want a sweeter one, add correspondingly sweet ones. And if you consider that it is prepared without vinegar, then it’s just doubly good!

Ingredients:

• 4 kg of tomatoes;
• 1 kg apples;
• ½ kg of onion;
• 3 tbsp. Sahara;
• 3 tbsp. salt;
• 20 black peppercorns;
• 8 bay leaves;
• 5 whole cloves;
• 1 tbsp. red pepper;
• 1/2 tsp. ground cinnamon.

Preparation:

1. For this recipe, select the ripest and fleshiest tomatoes. Grind them together with apples and onions in a meat grinder. Then the ground ingredients should be poured into the pan and stirred.

Do not cook in aluminum cookware, as aluminum oxidizes, thereby allowing toxic substances to enter the food.

2. This mixture should be simmered for 1 hour, stirring occasionally.

3. After an hour, add sugar and salt. You can vary their quantity according to your taste. Mix well again and then add black pepper, bay leaf, cloves, red pepper and cinnamon.

4. Then mix everything well again and continue cooking over low heat for about 3 hours. After this time has passed, the sauce will be ready.

5. The result should be about 3 liters of sauce. Therefore, we prepared 6 half-liter jars, added boiling water (half a jar) to each of them and closed the lid. Due to the high temperature and steam, the jar along with the lid will be sterilized if left in this state for 10-15 minutes.

6. After this, open the lids and pour out the boiling water. Then turn the jars upside down and place them on a towel to remove excess moisture. Pour the resulting sauce into jars.

7. The next day, when it has cooled down, put it in a cold place, in a cellar or refrigerator. If desired, you can rub it through a sieve to obtain a more homogeneous mass that resembles a store-bought product.

How to quickly make tomato paste from tomatoes using a blender

I also prepare it through a blender. How is this device convenient? And the fact that it can quickly and thoroughly chop tomatoes along with other ingredients, thereby saving me my time. If you don’t have one, be sure to purchase such an indispensable kitchen assistant. Although, if you have a food processor, you can use it instead of a blender.

Ingredients:

• 9 kg. tomatoes;
• 800 gr. Luke;
• 100 gr. garlic;
• 750 gr. Sahara;
• 6 tbsp. salt;
• 200 gr. vinegar (9%);
• 5 bay leaves;
• 1 tsp carnations;
• 1 tsp ground cinnamon.

Preparation:

1. Place washed tomatoes in a pan of boiling water for 2 minutes. Next, remove them from the boiling water and fill them with cold water and leave for a few minutes. This will make it easier to remove the skin.

2. Now peel off the skin and cut into small pieces. Then put them in a blender in their purified form. Add chopped onion, garlic and chop.

3. This is what should happen.

4. Then put this mass in a saucepan and place on the stove. When it boils, cook for another 45 minutes. Remember to stir constantly to prevent the paste from burning.

5. After a while, add sugar, salt and mix well. Cook for another 45 minutes.

6. Next, take bay leaves, cloves, cinnamon and red pepper and wrap them in a small layer of gauze in a bag. Throw this bag into the brew and cook for another 1.5 hours. Then add 200 ml of vinegar and continue cooking for 20 minutes.

7. Now pour the mixture into jars and roll up the lids.

Store tomato paste with the lid down to extend its shelf life.

Video recipe for thick tomato paste for the winter, prepared in a slow cooker

Sometimes, to prepare tomato paste you can simply use a slow cooker. What could be easier than just turning on such a wonderful device, dialing the desired mode and going about your business, without worrying that she will run away or get burned. By the way, it is well suited for making soups, sauces or noodles. Watch this video recipe.

Recipe for making tomato paste using a juicer

And to prepare this paste you will need a juicer. Of course, it also greatly speeds up cooking, and it also produces more homogeneous juice, without seeds and without large pieces of fruit. Briefly prepared like this. The squeezed juice is boiled through a juicer in a saucepan over moderate heat until foam appears and to the desired thickness. Pour into hot sterilized jars and you're done!

Ingredients:

• 9 kg of tomatoes;
• 2 tbsp. salt.

Preparation:

1. Cut the washed tomatoes into slices and pass them through a juicer.

2. Place the resulting tomato juice on low heat. You don’t have to constantly stand at the stove, just stir once every 10-15 minutes for 1.5 hours. After this time, the composition will thicken, its volume will become less and then you need to stir more often.

3. Add salt. Although you don’t have to put it in, this paste will keep well in the refrigerator if the jars and lids are well sterilized. As soon as bubbles appear, it means it is almost ready. At this time, you need to stand at the stove and stir continuously so that it does not burn.

4. Place it in sterilized jars and screw the lids on well. Place it upside down and cover with a thick cloth. Let cool and then store. The result is 1.5 liters of tomato paste.

Here, perhaps, are all the recipes for such a tomato preparation, with or without the use of modern kitchen appliances. By the way, do you know how to store opened tomato paste? Everything is very easy. When you open the jar and take the required amount, level the top with a spoon and pour in a little refined vegetable oil (about 1 cm). This is a kind of protective barrier that will prevent our product from becoming moldy.

Making tomato juice at home is not as difficult as it seems. Such preparations for the winter are not only very appetizing, but also provide significant benefits to the body. This drink will help people with intestinal disorders, diseases of the nervous system, heart disease, as well as those who want to lose excess weight. It turns out that this product controls metabolic processes in the body, which means it promotes weight loss.

It is self-made tomato juice for the winter without sterilization that will retain all the beneficial qualities of this vegetable and its unique taste.

Benefits of the drink

The benefit of this drink is that it contains many vitamins (A, C, PP) and minerals (calcium, chlorine, iodine, etc.). A set of such useful elements ensures the normal functioning of all internal organs, accelerates metabolic processes in the body, and promotes the rapid elimination of waste and toxins.

Tomato juice is a preventative measure to prevent the development of cardiovascular diseases.

It also has other positive aspects:

1. It contains components that have a positive effect on the production of serotonin. This substance is able to restore the nervous system, especially after stressful situations.
2. The drink fights intestinal microorganisms, inhibits the processes of decay in the gastrointestinal tract and cleanses the body. Tomatoes are well digested and absorbed, and in addition, they are quickly eliminated from the body.
3. Eliminates constipation and other intestinal disorders. It has choleretic and diuretic properties.
4. Recommended for urolithiasis, anemia, and excess weight.
5. Tomato lowers blood sugar levels, so it is recommended for people with diabetes.
6. This product is recommended for use for thrombosis.
7. You can drink it during lactation, but in this case you should make sure that the child is not allergic.
8. Freshly squeezed tomato juice is very useful, acting as a natural antioxidant.

Disadvantages of the drink

There are also some negative aspects of this product:

1. It is worth remembering that if you consume tomato drink in moderation, it will not harm a person. It will have a negative effect on the body if this product is mixed with starch.
2. The drink will lose almost all of its beneficial properties if you mix it with table salt. It is better to replace salt with vegetable oil, mainly olive oil.
3. Spicy tomato juice can be harmful to health, especially if you have problems with the kidneys, liver or stomach.

Standard tomato drink for the winter

To prepare delicious tomato juice for the winter at home, you don’t have to have any culinary talents. Difficulties can only arise when preparing tomatoes. Before chopping, they must be peeled. To do this, the fruits need to be blanched in boiling water for 2-3 minutes.

Any variety of tomatoes is suitable for preparing the drink; the most important condition is that they are fresh, without rot or other defects. Otherwise, the drink will have an unpleasant aftertaste and its shelf life will be short.

If you want to get more drink, choose juicy fruits. Fleshy tomatoes will give the drink a thick consistency and make it more like a sauce.

To prepare tomato juice for the winter, chop the tomatoes, add a little salt and place them on the stove for 15-20 minutes. Afterwards, pour the drink into sterilized containers that are hermetically sealed.

To cook tomato juice according to GOST, you need to prepare the following products:

• 1 kg of tomatoes;
• 0.5 tsp salt.

To prepare a delicious drink, you need to do the following to preserve tomato juice:

1. Rinse the tomatoes thoroughly. Using a sharp knife, make a shallow cut on each tomato. After that, they are placed in a separate container and filled with hot water.
2. After standing for 2-3 minutes, the water is drained and the peels are removed from the tomatoes. The place where the stalk is attached is cut off, this is where all the harmful nitrates accumulate. After this, the tomatoes are cut into slices and crushed in a way convenient for every housewife.
3. The liquid is poured into the pan and salt is added. The mass is cooked for 15-20 minutes.
4. Don't forget to skim off the foam that forms during the cooking process.
5. After this, the liquid is poured into pre-sterilized glass containers and screwed. Next, turn the jars upside down and wait until they cool completely. If there are no leaks, they can be moved to the pantry or another place where the screws are stored.

You can prepare tomato juice without salt, but the taste will not be very pronounced.

Preparing jars

It is very important to properly prepare jars for preparing tomato juice at home. Before washing and sterilizing them, carefully inspect each container. There should be no cracks or chips on it.

Banks are sterilized in the following ways:

• use an aluminum circle on a container of boiling water;
• use a grate from a device for boiling manti;
• Place in an oven preheated to +150°C.

Jars with a capacity of 1 liter are sterilized on average for 15 minutes, two-liter containers - 20 minutes.

When the tomato drink is closed and the jars are carefully folded with the lid down, cover them with a warm blanket or blanket until they cool completely. If even a small amount of liquid leaks out, then you should definitely change the lid on the jar.

After the canned product has completely cooled, it must be stored in a cool place.

Selection of tomatoes for juice

The question of how to make good quality tomato juice at home can be answered unequivocally: choose the most ripe, juicy and red tomatoes. They should taste sweet. Yellow and green tomatoes will not make a good drink. Unripe and overripe fruits are not suitable. If the canned tomatoes are unripe, the drink will acquire a bitter taste; with overripe fruits, the juice will become tasteless. If you are preparing juice as a seasoning for dishes, you do not need to make it liquid. It is more convenient to prepare tomato juice for the winter using a juicer. It's much faster than making the drink by hand.

For 1 liter of finished juice it takes approximately 1.5 kg of tomatoes. According to the standard, tomato juice is prepared through a juicer with the addition of a small amount of salt, but if your family has already formed certain preferences for the production of the drink, then you can add sugar, spices to taste, or combine tomatoes with other vegetables.

Recently, more and more housewives prefer to prepare tomato juice in a juicer for the winter. The tomatoes are steamed in it, which preserves most of the nutrients. How long to cook tomato juice in this way, especially from tomato paste, depends on the specific recipe.

Preparing tomato juice for the winter with vinegar

This recipe for tomato juice for the winter will allow the drink to be stored for a long time.

To make the drink, observe the following proportions:

• 1 liter of pre-prepared homemade juice;
• 1 tbsp. vinegar;
• 1 tsp salt;
• 1 tbsp. Sahara.

Prepare the drink as follows:

• all ingredients are mixed;
• the mass should boil;
• While the juice is boiling, I sterilize the jars for 10 minutes;
• the juice is poured into jars, the lids are screwed on, and the containers are left under a warm blanket until they cool completely.

If you cook tomato juice without a juicer, the fruits are first scalded. After that, the peel is removed from them, then they are crushed using a meat grinder, and the juice is squeezed out of the tomato pulp through a sieve.

Tomato juice with the addition of allspice

For this recipe you will need the following products:

• 1.5 kg of tomatoes;
• 4-5 grains of allspice;
• salt to taste;
• 5 bay leaves.

How to prepare tomato juice:

1. Tomato fruits are washed well.
2. They are cut into pieces, unnecessary tails are cut off.
3. The workpiece is ground using a blender.
4. The resulting mass is poured into a saucepan.
5. Then all the pulp is ground through a metal sieve.
6. The liquid is placed on the stove.
7. Other products are added there.
8. After boiling, the mixture remains on the fire for another 10 minutes.
9. The jar is sterilized using steam.
10. After this, the brewed hot drink is poured into it.
11. All containers with juice are wrapped in a blanket until they have completely cooled down.

Such a hand-prepared drink cannot be compared with what is made at the factory.

Tomato juice with garlic added

This juice is made from a large number of tomatoes. Take 11 kg of tomatoes at once. The sequence of work is the same, i.e. First, the fruits are washed, the stalks are removed, then the tomatoes are cut into slices.

After this, all the ingredients are placed in a juicer, thanks to which juice is obtained without pulp. Then place the pan with the drink on the fire. You need to carefully monitor how much such juice is digested. When the mass boils, the heat must be reduced.

7 tbsp is added to the juice. salt (about 175 g) and a little sugar. For a pleasant taste, 400-700 g of this product is enough. The juice is cooked for another 5-10 minutes. Then chopped garlic (3-4 cloves) is added there.

Then you will need vinegar (9%), take it in the amount of 275 g. Now it’s time for seasonings. For 11 kg of tomatoes you will need:

• 30 grains of allspice;
• 10 clove buds;
• a little red pepper;
• cinnamon to taste;
• just a little bit of nutmeg (on the tip of a knife).

After adding seasonings, cook the juice at home for another 15 minutes. After this, it is poured into sterilized jars.

Recipe for tomato juice through a meat grinder with sweet bell pepper

Delicious tomatoes go well with bell peppers. Therefore, this product is also present in the recipes of many dishes with tomatoes.

To produce the drink you will need the following ingredients:

1. 1 bucket of tomatoes.
2. 3 pieces of sweet bell pepper.
3. Garlic - 3-5 cloves.
4. 1 onion.

Rolling sequence:

1. Vegetables are washed and cleaned of unnecessary components.
2. Tomatoes trimmed from the stems are doused with boiling water and immediately immersed in cold water, this is how the peel is removed. All tomatoes are peeled.
3. The bell pepper is cut and the seeds are removed.
4. The onion is cut into small pieces.
5. All prepared ingredients are passed through a meat grinder.
6. The mass is filtered through a metal sieve or squeezed out using gauze.
7. The resulting liquid is placed on the fire and brought to a boil. If the fruits are overcooked, there will be less drink left.
8. After this, the tomato drink is poured into containers sterilized by steam or in the oven, they are screwed with metal lids and left under a warm blanket to cool.

Tomato juice using basil

If you add basil to tomato juice, the drink will become very aromatic and acquire an unusual green taste. Preservation involves the use of overripe fruits. But make sure that there is no rot on them. Basil is used both fresh and dried.

What you need to make tomato drink:

• 4-5 kg ​​of fresh tomatoes;
• 1 bunch of basil;
• 50-100 g table salt;
• 100 g sugar.

Step-by-step instructions on how to cook tomato juice with basil at home:

1. At the beginning of preparation, the same steps are performed as for other types of tomato juice. The tomatoes are washed and cut, the stalks need to be removed.
2. First, pass the vegetables through a meat grinder, then use a blender or juicer to obtain pure juice.
3. If there are seeds and peel left, you should also grind the liquid through a sieve. But if it doesn't bother you, leave it as is.
4. After this, the prepared mass is placed on the fire for 20 minutes. It can be overcooked, so you need to carefully monitor the time.
5. During this time, the jars and lids are prepared for screwing. The jars are sterilized by steam or in the oven, and the lids are boiled in water for several minutes.
6. A few minutes before removing the juice from the heat, add salt, sugar and basil. If you take this herb in dried form, then you will need a little of it, because... dried basil has a stronger smell than fresh basil.
7. Then the drink is poured into cans and screwed on with metal lids.
8. At the final stage, as in other recipes, the jars are turned over and wrapped until they cool completely.

Tomato juice with dill

Dill also gives tomato drink a special taste and aroma.

Here's how to make your own tomato juice for the winter with the addition of dill:

• 2.5 kg of overripe tomatoes;
• 1.5-2 bunches of dill;
• 120 ml table vinegar (6-9%);
• 30 g sugar;
• 15 g fine salt;
• 5 bay leaves.

How to brew the drink:

1. The fruits are washed and all inedible parts are removed. To obtain pure juice, the fruits are first minced in a meat grinder, then ground through a sieve, and finally the drink is squeezed through cheesecloth.
2. Now pour the juice from the tomato into a thick-bottomed pan and immediately add salt and sugar.
3. When they are completely dissolved in the liquid, vinegar is added and the drink is placed on low heat to simmer for a quarter of an hour.
4. During this time, the dill is prepared, washed, and unnecessary parts are cut off. Then the bunch is crushed and, together with the bay leaf, is dropped into boiling juice.
5. After this, the juice is poured into sterile jars, still warm. They are twisted according to the standard pattern.
6. In the same sequence, you can prepare tomato juice for the winter at home with the addition of celery instead of dill, you will also get a very interesting taste. In addition, celery is rich in vitamins, gives vigor and charges you with positivity for the whole day.

Adding beet and apple juice to a tomato drink

For 2 kg of tomatoes prepare 1 liter of apple juice and 200 ml of beet juice.

The work sequence begins with washing the tomatoes and chopping them. Use a juicer to make tomato juice.

Add apple and beet juice to the pan with tomato juice. When the mixture boils, pour the liquid into the jars. In winter you will be glad to have this drink, because... it contains a lot of useful elements, minerals and vitamins. And it is done without difficulty.

Tomato juice from tomato paste: recipe.

There are times when there is no time to prepare a tomato drink for the winter. But you can use high-quality tomato paste. A drink made from it, of course, will not be as healthy as one made with your own hands from fresh tomatoes. But the taste is not inferior to a canned product, and the price will be cheaper than a ready-made store product.

To solve the question of how to make tomato juice from tomato paste, one condition must be met: to prepare a tomato drink from the finished paste, it must be of high quality and consist only of tomatoes without adding other ingredients.

It is not difficult to prepare tomato juice from tomato paste; just dilute 1-2 tsp in a glass of water. concentrated mass.

Conclusion

Thus, preparing tomato juice at home is quite simple. But if on cold winter days you want to drink a delicious, fortified tomato drink, you will have to work hard in the summer.