Homemade tomato juice
Last Updated on
ingredients
ripe tomatoes
progress
Since we have tomatoes in the garden every year, we also cook the juice. I use it in my meals or just drink it as it is very good for health.
1.
We always cook tomato juice from as much as we can find in the garden ripe. That is why I do not specify the quantity. I do not add anything else. Most of the time we have tomatoes with fleshy flesh, the juice is thick enough. The preparation is very simple.
2.
Wash the tomatoes, chop and cook in a pot, stirring constantly, until the skin starts to separate. There is no need to baste, the tomatoes will release enough juice on their own. Then strain them in batches and pour the juice back into the pot. Let simmer for about 10 minutes.
3.
Pour the tomatoes while still hot into the prepared warmed bottles. I usually leave the bottles in the sun after washing to keep them warm. I use 0.5 liter bottles or smaller.
4.
Sterilize at 100°C, 10 minutes and leave in a lidded pot to cool. Store in a dark, cool room. The recipe is very old and proven. Otherwise I have never cooked the juice. Enjoy!
