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How to make tomato juice

How to make tomato juice



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How to make tomato juice. My family is crazy about sauces so I make industrial quantities of broth, tomato juice and sauce for pasta and steaks. Generally I add basil, thyme, pepper and garlic to the tomato juice when I use it.

  • 20 kg of cherry tomatoes (they are more fleshy)
  • 5-6 tablespoons sugar
  • 5-6 tablespoons of salt

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION How to make tomato juice:

How to make tomato juice. We pass the tomatoes through a separator and boil the resulting pulp over high heat to keep its color. When it has dropped about 1/4 of the initial amount it is ready. Add salt and sugar, wait a few more minutes and you're done.

According to preference, it can be seasoned with basil, oregano, thyme .....

Put in hot bottles and staple. They are put in the blanket until the next day when we send it to the pantry ... or the cellar ... who has it.


Quick, 100% natural tomato juice preparation

Okay, let's get back to tomato juice. Why I said it was tomato juice fast? Well, because it is! I don't just peel tomatoes and pick them from seeds. I don't see why I should throw a quarter of a tomato in vain! The peel is full of vitamins, and the seeds do not bother me at all, especially if I take care to choose canned tomatoes of a fleshy variety, which have little juice and few seeds.

It's true that I don't even have a mincer with a special device for tomato juice, but I don't miss it and I don't want to load the cupboards with anything like that. My robot handles it perfectly. I cut the tomatoes into spheres, put them in the bowl of the vertical blender (or in the robot tub and use the knife & # 8220S & # 8221) and confuse them there until there are no traces of shells or seeds left.

Why I said it was 100% natural tomato juice? Well, because it is! Apart from tomatoes and a little salt, it contains absolutely nothing. If the preparation is correct, as I tell you below, this juice does not need anything to preserve it and lasts very well even more than a year if you have a cool place to store it.

The juice obtained in the blender, I boil it for about 20-30 minutes (since it first boils), then I pour it into bottles and sterilize it in a bain marie. Depending on the destination, I boil it more or less. This time we left it more watery, so we could drink it as such if we wanted to. In winter a glass of tomato juice is heaven on earth! Sometimes before serving I add basil and chia seeds (see recipe here) and get a real vitamin bomb.

I leave below the recipe for 3 kg of tomatoes from which I obtained 5 bottles of tomato juice. I do it in several installments because I don't have pots large enough to boil several bottles at once, but you can do as much or as little as you want by adjusting the quantities.


Quick tomato juice, 100% natural

Despite the weather still too hot for my tastes, I still feel like that, the smell of autumn in the air. You not? Something changes subtly, but perceptibly. The sunrises, the sunsets, the daylight, the leaves and the grass, all start to be different. And I think it's written in our Romanian DNA that when the clock starts ticking in the fall, we feel like preparing the pantries for the winter.

Other nations may not understand why we Romanians are so upset with the autumn preservation, but others do not have our wealth in summer, nor do we have our blizzards and frosts in winter. We have both and I think that's why we have such a natural tradition of enclosing the aromas of summer in bottles and jars. Nothing surpasses the satisfaction and pride of a family of thrifty people to have a rich, tidy and beautifully prepared pantry for winter.

I'm no exception. At the first breath of autumn sniffing in the air, I took my basket and went to the market for supplies. I took tomatoes for juice and other vegetables that I grated or chopped as appropriate and put them in the freezer.

Also from the market I bought suitable 500 ml bottles with screw caps, but also salt once, the one without which there are no cans and pickles. I gave up pickling in a year because I never used salt, so I've been blowing yogurt ever since. Until I see with my own eyes that it says on the text bag: salt never, coarse for pickles, I do not calm down!


For juice, tomatoes must be very well cooked (even if they are soft, they go well for juice), and the amount of juice obtained varies, so nothing is standard.

Tomatoes wash well, remove green back and white side from the inside, then they will be cut into two or three pieces to go easily in the special juice machine, which removes the peel and the seeds, obtaining only red pulp.

a high pot (chosen according to the amount of juice we want) or a pot of tuci, transfer tomato pulp obtained. It is set on fire on the stove, supervised and mixed from time to time with a wooden spatula.

Tomato juice let it boil, until it decreases, as much as we want it to be consistent (so the cooking time is not exact .. it can be 1 hour or only 30-35 minutes from the moment it boils).

Close to final, we can season tomato juice with salt, flavors (celery leaves, oregano or green basil, etc ..) optional.

Tomato juice can also be used for drinking, and in this case we give up salt (we can only add a little sugar or honey to cut the acidity of the tomatoes) and we will let it boil as thin as we want.

If we want a more consistent tomato juice to be used in sauces, pizza, soups etc & # 8230 we will boil it more, until it drops from the liquid.

Tomato juice will put hot in glass bottle (recommended to be put in a glass bottle, because it can last for several years) perfectly dried, stapled or with sterilized rubber stoppers.

The bottles will be placed in a corner of the kitchen, covered with thick beds and left until they cool completely (1-2 days), then taken to the shelf in the pantry.

For who wants, the bottles can be sterilized in a pot of boiling water (after boiling, leave for about 30 minutes, then in boiling water until cool).

Both options for storing tomato juice in bottles are welcome.


For juice, tomatoes must be very well cooked (even if they are soft, they go well for juice), and the amount of juice obtained varies, so nothing is standard.

Tomatoes wash well, remove green back and white side from the inside, then they will be cut into two or three pieces to go easily in the special juice machine, which removes the peel and the seeds, obtaining only red pulp.

a high pot (chosen according to the amount of juice we want) or a pot of tuci, transfer tomato pulp obtained. It is set on fire on the stove, supervised and mixed from time to time with a wooden spatula.

Tomato juice let it boil, until it decreases, as much as we want it to be consistent (so the cooking time is not exact .. it can be 1 hour or only 30-35 minutes from the moment it boils).

Close to final, we can season tomato juice with salt, flavors (celery leaves, oregano or green basil, etc ..) optional.

Tomato juice can also be used for drinking, and in this case we give up salt (we can only add a little sugar or honey to cut the acidity of the tomatoes) and we will let it boil as thin as we want.

If we want a more consistent tomato juice to be used in sauces, pizza, soups etc & # 8230 we will boil it more, until it drops from the liquid.

Tomato juice will put hot in glass bottle (recommended to be put in a glass bottle, because it can last for several years) perfectly dried, stapled or with sterilized rubber stoppers.

The bottles will be placed in a corner of the kitchen, covered with thick beds and left until they cool completely (1-2 days), then taken to the shelf in the pantry.

For who wants, the bottles can be sterilized in a pot of boiling water (after boiling, leave for about 30 minutes, then in boiling water until cool).

Both options for storing tomato juice in bottles are welcome.


How to make tomato juice. Simple and delicious recipe, suitable for any dish

Choose tomatoes, which must be very well cooked and not necessarily of the same variety - so the juice will be much tastier. Wash them with cold water, cut them in halves or quarters and remove the stalks. Then pass them through the mincer, to which you mounted the separator, two or three times, in order to obtain as much tomato paste as possible. Just let the pulp through.

After passing them through the car, put the result in a pot with a thick bottom and place them on the fire. To avoid catching the tomato juice, hold a cast iron plate over the flame. Stir occasionally with a wooden spoon and let the mixture boil until a quarter of the juice is removed.

Flavor the tomato juice with celery leaves and green parsley, then pour it into bottles. They must be very well washed, dried and preheated in a hot oven.

After that, pour the juice into bottles, close them tightly and sterilize them for 15-20 minutes. Cover and leave for another hour in the pot with hot water. After removing them, wrap them in thick napkins and leave them like that until the next day.


How to make beet juice

beet, also known as beetIt consists of a deep, large and very fleshy root. There are different varieties of beets, although the most consumed and common are those known as Beet (for this reason it is also known as the common beet). We can mention instead fodder beet, which is mostly used in animal feed, which is not so common in our diet or in our daily diet.

It is a root that almost obtains a spherical shape, with a globular appearance, with a characteristic variable color that oscillates between reddish orange and brown. Its flesh is generally dark red and its aroma is simply delicious because it is extremely sweet.

There are different options when it comes to enjoying all the different flavors and qualities of beets. We can, for example, add it to salads or eat it in the form of pickles. Or else work out a wonderful one beet juice.


Tomato juice at home through a juicer

This method is probably the most popular and fastest. But it has an important disadvantage - a large amount of waste.

Prepare a delicious tomato juice using a juice solution for a few minutes:

  1. Wash the tomatoes with warm water.
  2. Cut into 2 or 4 pieces, depending on the size of the neck. At this stage, the tomato stem is also removed.
  3. The resulting semi-finished products are passed through a juicer.
  4. Salt and sugar are added to the taste of the finished drink.

A cream from this plant can be soaked in juice or cut into a blender and mixed with juice.


What are the differences between local tomato broth and Italian passata?

In Romania, housewives make tomato broth, which they boil for hours to reduce. Classic broth recipes (see here) provide from the beginning the separation of the red pulp from the seeds and peel followed by the long boiling of the fluid juice until the desired consistency is reached. It sprinkles, must be constantly mixed and keeps the housewife "glued" to pots and pans for hours. Our broth is much thinner than the Italian tomato puree and often contains salt, sugar plus certain herbs (celery leaves, larch). Passata is made 100% from tomatoes, without other additives. It is creamy, much thicker than a tomato juice and concentrates the taste and aroma of summer tomatoes.

I also made thick tomato juice (no salt, no sugar) but I struggled a bit with its boiling until it dropped and thickened & # 8211 see here. I don't do that from now on!

Well, this time I tested the recipe of the Italians who prepare the tomato puree for hundreds of years (after the discovery of the Americas by Christopher Columbus). This method is also applied in the Italian vegetable processing industry and Oana saw the entire technology live at the Mutti factory in Parma & # 8211 see here. At the end of the article I leave you a video with the Italian grandmothers who prepare tomato paste.

In short: the tomatoes are scalded whole, drained and squeezed well from the excess juice (in rags), only then the pulp is processed with the separator, bottled and sterilized directly in bottles. There is NO such long and torturous stage of boiling tomato juice in a cauldron or pot! It should NOT be mixed with the hours in the broth!

The best tomatoes for passata: San Marzano or Rome

From 10 kg of tomatoes we obtained 5 bottles of 700 ml of concentrated, thick tomato paste. I must point out that I had ordinary garden tomatoes (Arad tomatoes, juicy), not the recommended varieties, respectively San Marzano and Roma which have more pulp and much less juice. These varieties are already cultivated by local producers and are found in markets. In the picture above (with the Italian grandmother from the tomato field in Parma) there is also a tomato bitten by Oana, on the spot. It is an extra sweet and fragrant San Marzano tomato but from which almost no drop of juice flows. They are not table tomatoes but a special variety for canning.

If you use these two varieties you will get a lot more tomato puree so the yield is better. However, when we put cans for the winter, we try not to preserve "water in a jar" but more concentrated dishes that do not take up space.


Tomato juice & # 8211 simple recipe

Ingredients

Method of preparation

Wash the tomatoes well, remove the stalks and cut into pieces. They are given through the mincer or through the juicer, and when you have obtained the juice, it is boiled, over high heat, until you get a homogeneous paste.

When the juice is ready, put it when it is still hot in clean and sterilized bottles or jars, then put the lids on and cover the containers with a blanket or a few thick towels and leave for 24 hours. After this time, tomato juice is only good to be stored in the pantry for the winter.