Homemade Tomato Juice
4 servings
120 minutes
Homemade tomato juice is the embodiment of simplicity and the rich flavor of fresh tomatoes. This recipe, popular in European cuisine, preserves the natural sweetness and acidity of tomatoes, creating a perfect balance. The juice is thick, rich, and aromatic with a slight tang that awakens the taste. Historically, tomato juice has been used not only as a refreshing drink but also as a base for sauces and soups. Seasoned with salt, pepper, and spices, it takes on a more piquant character that perfectly complements meat, fish, and vegetable dishes. It can be enjoyed chilled for natural freshness or used in culinary experiments. This homemade juice is a true immersion into the traditions of natural products made with soul.
1
We wash the tomatoes thoroughly, cut them into 4 wedges, and remove the stems.
- Tomatoes: 4 kg
2
We place the prepared tomatoes in a large pot and set it on low heat, stirring occasionally.
- Tomatoes: 4 kg
3
During cooking, the tomatoes will release juice. Bring to a boil, let it simmer for about 5 minutes, then remove from heat.
- Tomatoes: 4 kg
4
We strain the future juice through a sieve (the tomato skins will remain in the sieve).
- Tomatoes: 4 kg
5
Put the juice back on the heat and bring it to a boil.
- Tomatoes: 4 kg
6
Pour the resulting juice into prepared (sterilized) jars. Store in the refrigerator.
7
You can add salt, pepper, and your favorite spices to the juice if desired.
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
