How to roll tomato juice for the winter. Tomato juice for the winter

21.10.2019 Vegetable Dishes

Tomato juice for the winter at home is much tastier than the store, even if you just add a bit of salt. And if you mix in jars and bottles with tomato juice of spices or create a blend of tomato juice with other vegetables? Such goodies will work, believe me!

But, before tackling the harvesting of tomato juice, several conditions must be met.

When choosing tomatoes for juice, pay attention to the ripeness of the fruit. Tomatoes should be soft, you can use even slightly mashed, substandard or slightly spoiled. Just try to carefully remove all unnecessary and unnecessary;
Tomatoes for juice should be fleshy. Choose the appropriate varieties when planning to plant tomato beds on your precious piece of land. Hard tomatoes are good for pickling, but not for juice;
Particular attention should be paid to cleanliness. Jars and juice bottles should be thoroughly washed with hot water and laundry soap or soda and warmed well. Sterilization of containers can be carried out both in the oven and over steam. In both cases sterile jars should be slightly cooled before bottling;
Covers for rolling up should be protected from acid - in other words, coated with a special composition. As for the screw caps, there is no problem with them;
Do not reuse screw caps to close the juice. It is better to close the jars of jam with them. Tomato juice (and not only it) requires complete sealing, and used caps may have damage on the 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 ways, and you already choose what is more convenient for you.

The easiest way to extract juice from tomatoes is a juicer. But do not hope that the branded foreign beauties-juicers will be your assistants in this matter. You are tormented with them, as the machine will work for about 10 minutes, and rest for half an hour. The best choice is a nozzle for separating soft fruit juice. Screws on a regular cast-iron meat grinder. You can use an electric meat grinder, things will go more fun. There is little waste, but they are.

The old grandfather's way of taking juice from tomatoes - by boiling and rubbing. Prepared tomatoes are cut, spread in a pan or cast iron and boiled until soft on the stove or in the oven. The resulting mass is wiped through a sieve. It is easier to use metal, but if you do not want to lose the vitamins remaining after heating, wipe through nylon. This is perhaps the most non-waste method in which all the juice is squeezed out almost dry. Only skins and seeds fly into the bucket. But he is the most laborious.

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

Making juice in a juicer undoubtedly greatly simplifies your life. The only concern will be periodic stirring of the tomato mass so that the skins do not interfere with the drainage of juice into the container. But this problem is easy to solve if you spend a little time on removing the skin from the tomatoes. Add spices immediately to the juicer along with tomatoes. There is a lot of waste left, but they can be used for cooking home-made ketchup, preparing winter salads or making a savory appetizer with garlic and horseradish, which for some reason everyone calls adjika.

Now let's take the recipes.

Classic tomato juice

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

Cooking:
Squeeze the juice in any way, warm it to a boil, add all the spices to taste, pour it hot over the jars and roll. Turn over and wrap for a couple of days.

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

Tomato juice with vinegar

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

Cooking:
Squeeze the juice in any way and pour into an enameled container. Put on fire, bring to a boil, reduce heat and simmer at low boil for 30 minutes. Add salt and sugar, boil for 10 minutes, then put the rest of the spices and garlic, passed through the press, keep on the fire for another 10 minutes and pour into sterilized jars. Roll up, flip, wrap.

The taste of the resulting juice is rich, spicy, and if you add hot pepper, you get the perfect ingredient for 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.

Cooking:
Squeeze the juice from the tomatoes. Peel and pepper together in onions and garlic through a meat grinder. Mix with tomato juice, heat to a boil, keep on fire for about 10 minutes and pour into jars. Roll up, flip, wrap.

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 useful, but not every child (and an adult) will agree to drink beetroot juice. And mixed with tomato - please! Add any juices that match your taste with tomatoes, and get healthy and tasty smoothies. The main condition - tomato juice should be at least 50%, and better all 75%. It is not necessary to add salt and sugar, or you can reduce their quantity by adding to taste even when consumed.

Successful blanks!

Larisa Shuftaykina

Tomato juice, one of the most famous and beloved by many of us juice. And in the world it is very common. Maybe half of the people love it for its usefulness, I'm not sure, but the other half, when they drink it with pleasure, don’t think about vitamins in it. Just having fun.

Tomato is a vegetable, berry, fruit, yes, yes, do not be surprised, that is how it was called at different times, in different places, whose homeland is the American continent. And more precisely, it is the Peruvians (the inhabitants of Peru) learned to grow them, producing a gradual selection of wild fruits that were the size of a berry.

Wild tomatoes exist in nature even now and they really are berries, not vegetables, and the Chinese even attribute them to fruits.

Tomatoes appeared in Russia only in the 18th century. At first they were also considered as poisonous potatoes, and in Europe, ornamental plants. But now probably you will not find those who would grow them as decorative. And we eat them with great pleasure. And with even greater pleasure we drink tomato juice.

That's what we are going to talk about today.

How to cook at home tomato juice for the winter

Even in my childhood, tomato juice was sold in stores in 3-liter jars. There were flasks from which the seller poured this juice into glasses for a meager fee, and next to it stood a salt shaker. So it was delicious.

And yet, no shop juice can be compared with home-made juice, at home. Therefore, we will consider several options for making juice, and then go to the kitchen and cook. It is quite simple and easy, but the taste ...!

This is the main preparation of tomatoes

Now you know which tomatoes to take and how to prepare them for making tomato juice. Be smart about this. Keep in mind that trimming is better a little more than less. But do not throw away tomatoes in vain.

Well, success to you!

You will succeed.

Tomato juice at home

1. Thoroughly wash the tomatoes. Cut out all the damage and other unnecessary parts, the stalk, growths. In general, everything that we do not like. And cut the tomatoes into medium slices.

2. We cut different tomatoes and small, overripe and large. We also had giants, the so-called tomatoes of the first flower. We specifically weighed - 749 g. We took all sorts that are not spoiled. How to prepare them, see above.

3. We squeeze the juice with a combine. Can be passed through a juicer. You can skip through a meat grinder, boil well and rub through a sieve.

4. We pour the juice into a saucepan and set to boil. We divided the juice so that it boils better and now all the ingredients will be shown per pot, in which 2.25 liters of juice.

5. Bring the juice to a boil, reduce the heat so that the juice slowly boils. Cook for another 30 minutes. Note that tomato juice boils like milk, so do not go far from the pan, stir on time.

6. After half an hour, the juice is even a little boiled, add half a tablespoon of salt, a couple, cut in half, cloves of garlic, 2-3 cloves, 6-7 peas of allspice and 8-10 peas of black.

7. In addition, in a juice we put a bundle of dill with umbrellas, as well as a sprig of celery.

8. Continue to cook another 30 minutes. After 15 minutes, pour 1.5 tablespoons of sugar. We also send 2-3 bay leaves to the pan. Boil another 15 minutes.

9. The juice is boiled, you will see that the foam is gone. We take dill and celery from juice. Do not rake together remove the thick tomato. Try salt and sugar.

10. Pour juice into sterilized jars. Turn the cans lids down. We install them on a wooden board or towel and allow to cool completely.

How to sterilize banks.

We use this juice for all purposes in which the juice is used. For example, if we cook. Or, or just drink a glass in winter and feel the summer.

It can be stored at room temperature. But it is always better to store in a cool place.

Have a nice drink!

1. Tomatoes washed, peeled and scrolled on a juicer. You already know other ways to squeeze juice (see above).

2. Pour juice into a large saucepan and place on the stove. In the pan we have 3.5 liters of juice.

3. As you already know, often in the juice, for flavor, put different spices, peppers, cloves, and others. In this recipe for tomato juice for the winter, we will do without any spices. Only salt. At 3.5 liters of salt, we pour 1 tablespoon, with a small slide, of salt. Good to interfere.

4. If the cans are well sterilized, then the juice will remain without other ingredients.

5. The juice boils, such a cap is formed. Do not miss out. He will run away. Stir.

6. As soon as the juice boils, reduce the heat and let it boil for another 5-7 minutes.

7. Remove the juice from the stove to the stand and start pouring into cans.

8. Pour a little at first into the jar so that it warms up a little and does not burst.

9. After the juice is poured into the cans, we roll up or twist, if screw, lids.

10. Turn over the cans to check if they are leaking where and then lay on a towel or blanket and wrap up with something warm. We leave the cans until cool.

Here is a simple recipe for tomato juice, we have reviewed.

You can easily cook it.

Bon Appetit!

Various winter sunsets are very popular among different segments of the population. Many of us prefer to do this process with our own hands, as the store products have many preservatives in their composition and their quality leaves much to be desired. Seals made in the summer and autumn period delight all family canoes in the cold winter, becoming an excellent addition to various dishes, as well as a sweet tea. One of the most popular blanks of this type is tomato juice. It is very simple to prepare, with a minimum amount of financial investment, and has excellent taste properties. So, let's talk about how to preserve tomato juice for the winter.

First recipe

To make delicious and high-quality tomato juice, you should pay attention to red ripe and at the same time intact tomatoes. Before processing them directly into juice, you should thoroughly rinse the fruits in running water, carefully remove the stalks with a sharp knife and cut into two or four parts, depending on the original size. After that, squeeze the juice using a special juicer. In the event that you simply do not have such equipment, turn the tomatoes through a conventional meat grinder, and then pass the resulting mass through a colander to remove the skins.

Cooked juice should be poured into an enameled pan, bring to a boil over medium heat, then reduce heat and boil for about ten to twelve minutes until the foam completely disappears. Pour the resulting liquid hot on sterilized jars or bottles.

Jars filled with tomato juice should be rolled up, and then sterilized at a temperature of seventy degrees. Half-liter containers should be processed within ten minutes after boiling water, one-liter should be processed for twelve minutes, and three-liter should be sterilized for eighteen minutes.

Many preserve tomato juice by hot packaging, without conducting subsequent sterilization. To do this, it is worth wrapping a heated jar with a dry towel, and then pour boiling tomato juice into it to the top with a pouring spoon. The filled container must be closed with a boiled lid, immediately rolled up and turned upside down until complete air cooling. If you choose this option of canning, it is worthwhile to carry out all activities for the preparation of raw materials and the processing of containers with particular care.

Second recipe

For one liter of such juice, you will need about one and a half kilograms of tomatoes. It is also worth taking a couple teaspoons of salt and the same number of sugar spoons for this amount of raw materials, and spoons should be used without a slide. When using so many additives, you get a slightly salted drink. If you do not like salty tomato juice, you should take half the amount of salt and sugar. If you use especially tasty and ripe fruits, then you can completely salt the product and not add sugar to it.

Cut the tomatoes into arbitrary slices and heat in an enameled container almost to a boil. After wipe the resulting mass through a sieve with large enough holes. The last drops should be wiped with special care, because in such a tomato paste all the benefits of tomatoes are concentrated.

To make the juice more fragrant, you can add quite a bit of cinnamon or a couple of teaspoons of freshly squeezed parsley juice. Boil the resulting liquid and immediately pour it into hot, only sterilized jars. Immediately roll up the jars with boiled lids. After overturning the containers, wrap them with a blanket and leave until completely cooled. Store this composition at room temperature.

Third recipe

A very good option for juice is also the addition of salt, sugar and garlic. You can pour these ingredients into each jar before pouring boiling juice. So for a three-liter capacity, you will need one and a half tablespoons of ordinary non-iodized salt, a couple of tablespoons of sugar, as well as a couple of garlic cloves squeezed through a press. After the rolling of tomato juice occurs as described in the previous version of its procurement for the future.

Fourth recipe

To prepare such a composition, you will need eleven kilograms of tomatoes, rinse them and cut them by removing the stalks. Squeeze the juice from the resulting raw material, and then pour it into an enameled saucepan. Put the container with the composition on the fire and boil for half an hour. After, reduce the heat of fire to a minimum, but leave the juice to boil. Pour half a kilogram of sugar into it, one hundred seventy-five grams of salt and cook for another ten minutes. Then mix in two hundred seventy-five milliliters of table vinegar, add a few cloves of garlic, half a teaspoon of ground red pepper, three and a half teaspoons of cinnamon, about six to eight buds of cloves, and thirty peas of allspice. You can also use a pinch of nutmeg. Boil the juice with all the spices for another ten minutes, then pour into sterile jars and roll up.

Such drinks will delight your whole family with cold and long winter days. They are an excellent source of useful elements and will certainly be much more useful than store analogues.

Over the summer, hardworking housewives manage to procure a lot of delicious supplies. To your attention everyone loved in the family, the most fragrant and delicious - tomato juice for the winter.

Several recipes will help you prepare for the future a healthy tomato drink, which will be so pleasant to taste on a winter day, when all the vitamins come from red vegetables.

The benefits of this product for the body are unconditional, and with proper storage, a tomato drink retains all the vitamin properties of fresh tomatoes for two years.

The cold season is the time when our whole family needs vitamins. Down with synthetic vitamins and vegetables of unknown origin! It is better to enjoy a glass of homemade thick tomato drink prepared with your hands without chemicals and preservatives every day.

As for storage, the tomato juice is perfectly stored both under classic lids for preservation and under screw covers in jars with carvings. Be sure to carefully sterilize glassware and lids, then hot cans should be carefully turned upside down - this step will complete the preservation. It only remains to wait for the winter and be enriched with vitamins!

Tomato juice with pulp at home

Do you want to taste tomato thick juice in the cold winter? You are welcome! Tomatoes, salt and sugar are all that is needed for the preparation of a winter vitamin drink. Your attention is not a complicated recipe for making delicious tomato juice, which will appeal to all homemade. Cook with pleasure!

You will need:

12 kg ripe tomatoes
1 tbsp. l salt without slide on 1 liter of juice
2 tsp sugar per 1 liter of juice

Cooking method:

Wash all tomatoes, cut into quarters, remove the stem

For tomato juice, it is better to choose ripe tomatoes. Choose a variety to your taste, but the degree of its meatiness, acid and sweetness of vegetables will affect the final product

After pre-processing, let the tomatoes pass through the juicer, but in this case you will get a rather liquid mass without pulp

As an option for chopping, let the tomatoes through a meat grinder, then the drink will be thick and saturated

To remove tomato seeds and excess peel, if desired, simply wipe the entire mass through a fine sieve

Pour the mass into a deep metal dish, put on fire, bring to a boil, cook for about 15 minutes, adding salt and sugar based on the quantity

While it is boiling, sterilize the jars with boiling water or over steam, boil the lids for 1-2 minutes in boiling water

Gently pour the finished drink into cans

Immediately cover them with prepared lids, roll them up with a machine

Turn the hot cans upside down, wrap them in a warm blanket

Finished product in a cool, dark place, such as a basement or pantry

Bon Appetit!

Cooking tomato juice with basil for the winter

According to this recipe, you will certainly get an incredibly aromatic drink with a spicy taste of basil. For lovers of this seasoning, I offer you an easy way to prepare unusual tomato juice for the winter.

Be sure to try to cook it. You can use both fresh sprigs of basil and dry seasoning, and one result - a tasty drink in the cold season.

You will need:

4-5 kg \u200b\u200bof slightly ripe red tomatoes
4-6 vet. basilica
sugar

Cooking method:

Rinse the tomatoes well, cut into quarters, removing the stem
If the juicer is missing, then use a meat grinder and a strainer
Then pour the mass into the pan, boil the juice for about 15 minutes on a fire
Sterilize the jars well, and boil the lids
For 1 liter of juice, add 1 tbsp. l salt and 1 tbsp. l Sahara
If fresh basil is not available, then add dried tomato to a boiling tomato - it will also be tasty
Rinse and dry the fresh basil - lay several branches in each jar
Pour a hot drink into cans, cover each lid and roll up
Turn the cans upside down, cover with warm, wait for cooling
Keep a tomato drink in a cool place.

Bon Appetit!

Homemade Tomato Juice Recipe Through Juicer

According to this simple recipe, a very tasty and uniform juice without pulp is obtained. All you need is tomatoes, a juicer and salt. A simple step-by-step recipe with a photo will help you prepare a tomato drink for the winter. We are trying to cook - you will certainly succeed!

You will need:

4 kg of tomatoes
1.5 tbsp. l salt

Cooking method:

Rinse tomatoes well, cut into quarters, removing the stem and defects in the surface of vegetables

Pass them through a juicer

Pour the tomato mass into a pan, bring to a boil, stirring regularly, boil for about 15 minutes

Pour salt

Prepare jars - sterilize glass with boiling water or steam, boil lids for 1-2 minutes

Pour a hot drink into cans, cover immediately, roll up

Gently turn the jars upside down, cover with a warm blanket

Finished product in a cool, dark place, in the basement or in the pantry

Bon Appetit!

How to make tomato juice with celery

Here is a recipe for a delicious and vitamin juice from tomatoes and celery. The number of ingredients offered per 1 kg. Therefore, if you decide to make juice from three kilograms of tomatoes, then we increase the number of components three times. Bon Appetit!

You will need:

1 kg of tomatoes
3 petiole celery
1 tsp black pepper
1 tbsp. l salt

Cooking method:

Sterilize the jar with boiling water, turn on a napkin - allow water to drain
Also cover the lid with boiling water
Rinse the tomatoes thoroughly, cut into quarters
Wash celery stalks well, cut into slices
Grind vegetables in a juicer
Pour the resulting vegetable mixture into a pan, bring to a boil
Gently pour the juice into a jar, cover and roll up
Wrap hot cans with a warm blanket, let the drink cool
Finished product in a cool, dark place, such as a pantry or basement

Bon Appetit!

Video recipe for delicious tomato juice for the winter

In an interesting way, we did not close red tomatoes for the winter. For example, in a previous article I described as many as seven delicious ways to spin. But this year we had a huge harvest of these vegetables, which is enough not only to cover whole tomatoes or various salads and , but even for making delicious juice from these red fruits. Moreover, there are so many different ways that I decided to select the most interesting and tried on my family.

It has long been proven that a tomato drink is incredibly useful for our body, especially in winter, when there are so few vegetables left that can give the necessary amount of trace elements. Therefore, this will become the main reason for its procurement. A wonderful and beloved taste will be a pleasant bonus to all its useful qualities.

So I won’t discuss much, but simply begin to reveal all my secrets of preparing this delicious red delicacy.

In fact, the preparation of tomato juice requires a minimum amount of ingredients and not so much effort. For which I generally like to procure it. See for yourself and you will see everything.

What is necessary for its preparation:

Red tomatoes - 13 kilograms;
Rock salt - 2 teaspoons per 1000 grams;
Sugar - 2 teaspoons per 1000 grams.

Let's start cooking:

First of all, we cook red fruits: wash them and cut the stem. Then we divide into four parts.

To obtain the juice of the most intense taste, it is better to take large and fleshy fruits.

Then we pass the chopped vegetables through a juicer. So the juice will be less thick.

But if you use a meat grinder for these purposes, then you will get a thick beautiful mass.

Pour the finished juice into a saucepan, transfer it to the tile and turn on medium heat under it. We put the right amount of refined and rock salt, in accordance with the amount of juice obtained and boil for about fifteen minutes.

Along the way, we prepare containers for seaming by sterilization over steam.

Gently pour the finished juice into three liter containers and tighten the caps. We put them upside down and do not touch until they cool.

Move to the basement for further storage.

Tomato juice with pulp at home

Every winter cold, we are sorely lacking a warm sun and the necessary trace elements. Therefore, the second task is perfectly handled by a drink of tomatoes, raising our spirits and recalling warm sunny days.

What we need:

Red tomatoes -2000 grams;
Sugar - 2 teaspoons;
Herbs are at the discretion.

Let's start cooking:

Wash the red fruits, separate the tails from them and cut them into arbitrary pieces. Squeeze red juice from prepared fruits.

We put it on the stove and wait for boiling on a small flame.

Now lay salt, refined and any dried herbs.

In this recipe, you can safely adjust the finished drink to your liking.

Bring the mass to a boil, boil for five minutes and pour over the banks. Put on the lids, and wait for cooling.

Then transfer the workpiece cool for a long time.

Video recipe: Homemade tomato juice with pulp without using a juicer

A tomato drink is not always very thick, but with a juicer it is quite possible to adjust its density and saturation. And how to do this I want to show you in a very interesting video.

Try to prepare in this way - you will certainly succeed incredibly appetizing and useful. And then the whole winter you and your loved ones will be able to enjoy this super vitamin solution.

How to make tomato juice at home from tomato

It’s probably not easy for a lady to make a drink on her own; choose a method that you like and create. And the result will not keep you waiting long. After all, in fact, winter is just around the corner and it is necessary to have time to make as many tasty and healthy spins for the winter as possible.

What is required:

Tomatoes - 5000 grams;
Rock salt to taste.

Let's start harvesting:

Prepared scarlet fruits are cut into various slices.

Fold the blanks in a large bowl, transfer to a gas stove and wait for it to boil. Boil the mass for six minutes, then turn off the gas and wait for them to cool.

You can add 100 grams of water to vegetables to avoid burning.

Using a small strainer, grind the boiled vegetables, freeing them from seeds and peel.

Now put rock salt to taste and cook for another five minutes.

Transfer mass to tanks and roll up tin roofs.

Let it cool while standing on the lids upside down and then transfer it to storage in the cellar.

Tomato juice for the winter without sterilization - a simple recipe

There are so many different ways of preparing juice from tomatoes and almost all of them require sterilization, but this method does not need it. An ideal option that does not require much effort.

What is required:

Red tomatoes - 6 kilograms;
Rock salt - at the discretion;
Sugar - to taste.

We proceed to the procurement:

To get the best juice, it is better to take the most ripe fruits, rich scarlet color.

We wash the fruits and cut into pieces removing the inflorescence.

Squeeze the juice from the chopped ingredients either with a meat grinder or with a juicer.

If you use the first method, then additionally you need to grind the mass through a strainer.

Pour the finished mass into a large pan, put rock salt and granulated sugar to taste. And we transfer to not big flame a tile. With constant mixing, wait until boiling. Boil the mixture for about ten minutes.

Pour the mixture into sterilized containers, roll up the tin lids and put upside down. We are waiting for cooling and send them to the basement for safety.

Cooking tomato juice through a juicer

If you prepare a tomato drink simply through a juicer, then at the exit you can get a liquid and not very saturated taste of the finished product. Therefore, I advise you to pre-boil the fetus, and then squeeze it. You see, the difference in tastes will be enormous in the end.

Let's start harvesting:

Tomatoes - 5000 grams;
Rock salt - to taste;
Refined to taste.

Let's start:

We wash the red fruits, remove the stalk and cut into arbitrary parts. Then boil them for five minutes over medium heat.

When the mass has cooled, proceed to squeeze the juice from the fruit.

The finished mass is again boiled for five minutes, preliminarily by salting, sugar and pepper.

Then pour the mass into containers, roll up, cover with a warm blanket and wait for cooling.

Then transfer the jars to permanent storage.

Prepare tomato juice for the winter at home without salt and sugar

This method of preparing a saturated solution is elementary and minimal in the ingredients. The main thing is to prepare fruits of medium size and very fleshy in consistency.

Ingredients:

Tomatoes - at the discretion.

Let's start cooking:

We wash the ripe fruits in a flowing ode, free them from the stalk and cut into arbitrary slices.

We twist the cut pieces with a meat grinder.

We pour the resulting mass into a pan of the required volume and transfer it to a medium heat. When the mass boils, then the excess liquid will gradually evaporate, and it will become more dense. Boil to the desired consistency.

I do not make it too thick, otherwise it will not look like tomato paste.

Pour boiling liquid into sterilized containers and close with boiled tin lids. Leave to cool in an inverted state, and then transfer it for permanent storage to a cool room.

Tomato juice for the winter

This is a very interesting way, the highlight is to pre-bake red tomatoes in the oven, and after that it will prepare juice from them, adding your favorite spices and spices.

What is required:

Red fruits - 2000 grams;
Garlic - 4 cloves;
Rock salt - 1 teaspoon;
Sugar - 2 tablespoons;
Sunflower oil - 2 tablespoons4
Nutmeg - 1 teaspoon;
Cinnamon - 1 teaspoon;
Grains of cloves - 4 pieces;
Black pepper - 8 pieces;
Hot pepper - 2 pods.

Proceed:

So, you need to put the ripe tomatoes on a wire rack and bake in the oven for about ten minutes at 180 degrees.

Then we pass the baked vegetables through a juicer and get a ready-made and clean scarlet-colored drink.

We pour it into a saucepan, put on medium heat and boil for about 13 minutes.

Add spices and herbs to the juice, which are listed in the composition.

For example, from garlic juice will become more saturated and useful as a result. Cinnamon grains will make it more piquant and mouth-watering. The pepper will make it hotter, and the nutmeg will add a burning spice.

We also put rock salt, granulated sugar and sunflower oil. Boil for another five minutes, mix thoroughly and pour into sterilized jars of any volume.

The finished product is not likely aromatic and tasty, it is impossible not to finish it to the last drop. So I highly recommend making this drink for your family.