Tomato juice from tomato paste. Making tomato juice from tomato paste

For the majority of domestic consumers, it has long been no secret that there are practically no natural vegetable and fruit juices on sale. Most fruit juices are made by diluting with water and bringing to the desired consistency of concentrated juice produced in special factories. Vegetable, for example, carrot, pumpkin, are produced using the same technology from thickened mashed potatoes, tomato juice- from tomato paste. This is due to the fact that would ensure a uniform loading of juice factories throughout the year. This is understandable: it is possible to harvest, process a huge amount of fruits in a short season, but the issue of storage, transportation and uniform supply finished product population becomes quite laborious and costly.

In addition, the blatant deception of consumers is exacerbated by the introduction of the term "nectar", through which some producers try to legally reduce (sometimes up to 40 percent) the juice content in the drink, not bothering to lower the price.

Yes, some juices, for example, cherry, are not a pleasure to drink in a pure, 100% form, and indeed, to improve the taste, nectar must be made from such juices, but when the package says "apple nectar" or "orange nectar" - this is just a trick of the manufacturer trying to manipulate quality and price, and legally.

Now let's move on to tomato juice. If manufacturers make it from tomato paste, why can't we make it at home and what is the price of the question? Naturally, making tomato juice at home is extremely easy! As for the price component, everything here is very simple. 1 liter of tomato juice, depending on the manufacturer, costs from 40 to 60 or more rubles. For example, the retail price of Dobry juice with a capacity of 1 liter in one of the popular chain supermarkets is about 50 rubles. A liter jar of tomato paste "Kukhmaster" shown in the photo cost 54 rubles.

It has been empirically established that in order to obtain high-quality juice, it is necessary to dilute the paste boiled water in a ratio of 1:5 or 1:6 (depending on the quality of the original product and personal preferences). It is easy to calculate that the cost of such juice will be about 10 rubles per liter!

Therefore, the manufacturing technology is very simple: put tomato paste in a jar or glass, pour chilled boiled or mineral water, in a volume six times larger than the paste taken, add salt to taste, if you want sugar or pepper, mix thoroughly, and the juice is ready! The main rule is that the juice should not be too thick or translucent.

More specifically: 2-3 teaspoons of pasta with a very large top and 1/4 teaspoon of salt without top are taken per 200-gram glass. The rest is down to personal preference.

The initial product is tomato paste. For a 200-gram glass, 3 teaspoons with a large top are enough.

Ready tomato juice in a glass! Salt is added to taste, approximately 1/4 - 1/3 teaspoon without top per 200 gram glass.

In conclusion, a few words about tomato paste. Depending on the manufacturer, it can be better or worse, more expensive or cheaper. Not always what is more expensive is better. Even the presence of starch as a thickener is not an indicator that the paste is bad, starch is a natural product and usually its content per liter of finished tomato paste does not exceed a few grams. Remember that emphasizing the "naturalness" of the product, manufacturers often deliberately inflate the price. Don't fall for this trick, be careful!

In general, the Iranian tomato paste was very good. Great quality and great price! However, it hasn't been on sale for a long time!

The benefits of vegetable juices have been proven for a long time. Is no exception and tomato juice. This delicious drink comprehensively supports and strengthens the body, protecting it from diseases and ailments. The nectar of fresh tomatoes perfectly quenches thirst in hot weather, it can also be preserved for the winter. However, not everyone knows the correct recipe for a real tomato drink, and making it takes a lot of time. It is much easier to cook it from tomato paste. Such a product is no less useful and tasty. Let's take a closer look at how to prepare tomato juice from pasta and analyze it. healing properties.

Choice of tomato base

Transforming tomato paste into juice is very easy, all you need is water, salt and tomato base. The latter should be of high quality, not cheap and not contain preservatives and additives.

Homemade tomato juice can be drunk neat or added to cocktails, meat and vegetable dishes, sauces, soups. Its factory analogue is not cheap, so making juice from pasta, you will be able to save a lot. In addition, the drink will not differ in any way from its counterparts, flaunting on store shelves. After all, only a small percentage of manufacturers produce a truly high-quality product made from natural tomatoes. In most cases, the same tomato paste, water, salt and beautiful packaging are used.

Attention! Use only tomato paste for juicing, not sauce or ketchup. At the same time, the percentage of dry components in it should be at least 25 (ideally 25-40%). The product should contain only two main ingredients: water and salt.

It is easy to check the quality of the pasta: shake the jar if there is too much liquid in it, and the consistency is similar to the density of inexpensive ketchup or sauce - you have a product of dubious quality.

Recipes

Dilute the tomato base with cold boiled water - 1 part of the paste to 3 parts of the liquid. To prepare liquid juice, focus on the ratio: 1 tbsp. a spoonful of paste in 1 cup of purified water. If you prefer a thicker drink, take 2-3 tablespoons per glass of water. spoons of raw materials. Juice should be salted with coarse table salt. In addition to salt, you can also add sugar or pepper - they will bring new sensations to the taste. Many gourmets drink tomato juice with spices - marjoram, rosemary, thyme. It is recommended to drink the drink chilled.

What is useful pasta

To obtain tomato paste, tomatoes are mashed and then subjected to heat treatment. In the process of boiling, moisture evaporates from the concentrated mass, and the dry matter content in it, on the contrary, increases. The finished product is used for the preparation of liquid dishes - soups and sauces, for stewing meat, vegetables.

If the paste does not contain any concentrates, and is a natural product made only from tomatoes, it has full useful properties. Therefore, before making tomato juice, carefully select the base.

High-quality tomato paste contains potassium, calcium, iron and magnesium, which is good for muscles and bones. The acids contained in it (citric and malic) improve metabolism and digestive processes. Vitamins of group B and C eliminate malfunctions nervous system, improve the condition of the hair, increase the strength of the nails.

Attention! Tomato paste is low-calorie - only 23 kcal / 100 g. Therefore, juice prepared on its basis is absolutely harmless for diabetics and dieters.

About the healing qualities of tomatoes

Tomatoes, which serve as the basis for tomato paste, are essential for health products. They contain many valuable minerals, including:

• iron, phosphorus, magnesium, copper, potassium, calcium, allowing you to keep the body in good shape;
• fiber, useful for digestion;
• the antioxidant lycopene, which has an anti-cancer effect;
• vitamins A, E, C, B5, B6, B9, PP, K, responsible for the smooth operation of internal organs and systems;
• folic acid, which stimulates the circulatory and immune systems.

Tomatoes have no equal in their ability to restore strength to a person and strengthen the immune system. This is not only a delicious product, but also effective. medicine. Ripe tomatoes have antibacterial, anti-inflammatory and soothing effects, improve the functioning of the stomach and intestines, and relieve toxicosis in pregnant women.

Juice made from fresh tomatoes fully preserves their healing properties and is included in the list of the most essential products for health.

How to make tomato juice from fresh tomatoes

Recipe #1

Tomatoes for the recipe pick up ripe and intact. Washing them running water, pass through a meat grinder, remove the skin. For express cooking, you can use a juicer.

Pour the tomato mass into an enameled container and boil over low heat until the foam bubbles completely disappear from the surface. If the juice is prepared for the winter, it should be poured hot into sterilized jars.

Recipe number 2

This recipe differs from the first one in that a sieve is used instead of a juicer. Whole, ripe tomatoes should be cut into slices and rubbed through a fine sieve. Then pass the mass through a gauze filter. Add salt and sugar to the resulting juice, boil (as in the first recipe) and pour into sterilized jars.

Grown on own dacha, is one of the healthiest foods. It contains vitamins C and B, potassium, calcium, magnesium, iron, malic and citric acid. The usefulness of the drink lies in the fact that its components strengthen nails and hair, improve metabolism, support diabetes and promote weight loss.

Unfortunately, not always a person has the opportunity to grow vegetables in the garden. For this reason, he buys his favorite drink in the store, overpaying for bright packaging, delivery of goods and deception of the seller who wants to make a profit at the expense of inattentive buyers. If you look closely at the packaging, it is not difficult to find out what the drink consists of - it is tomato puree, water and salt. So is it worth it to overpay in the store for something that is very easy to do at home and get a quality product?

How profitable is it to make juice from pasta at home

A simple calculation showed that 3 liters of tomato juice are obtained from one can of ready-made tomato paste (at a ratio of 1: 6). By salting the drink, the consumer will not feel the difference in taste and will quickly receive the desired product. floor cost liter jar pasta is 50 - 70 rubles. The cost of 1 liter of juice costs a meager amount - 16 - 25 rubles.

But to make a vegetable drink, you need tomato paste. Ketchups and sauces are not suitable for this purpose. The share of solids in the composition of the product should vary between 25 - 40%. The content of additives such as acidity regulators and sugar in the composition is not welcome, only salt and water are allowed.

How to check the quality of the goods? Shake the jar and evaluate the consistency of the contents. If there is too much liquid in the container, and the density of the paste resembles sauce or ketchup, there is reason to doubt the quality of the proposed product.

At proper manufacture mashed tomatoes are rubbed and subjected to heat treatment. Then the raw material is boiled to evaporate moisture and increase the proportion of solids. If there are no concentrates in the vegetable puree, beneficial features in the human body, it will manifest in full measure. A careful choice of the basis for tomato juice is the key to enriching the body with valuable substances.

Shop juice is sold at a price of 30 - 40 rubles per 1 liter. It contains additives, and the cost is four times the price of juice made from pasta. This begs the question: what is the point of paying more if you can dilute the puree with water, salt it and drink it without worrying that the body will receive not very useful substances? Let's learn how to make tomato juice yourself from homemade tomato paste. Surely you have prepared it for the future.

How to make juice from tomato paste: a simple recipe

Get tomato juice from tomato paste recipe offers only one that is considered a classic. According to its rules, vegetable puree is diluted with cool boiled water at the rate of 1: 3. To get a thick drink, take 2-3 tbsp for 1 glass of water. l. raw materials. If you need a liquid product that resembles water in consistency, then 1 tbsp is diluted in a glass of water. l. pastes.

Salt the juice with coarse-grained table salt. If desired, add a little sugar or pepper. Some people like a drink with spices - thyme, marjoram, rosemary. In any case, it is better to use it chilled.

What product is more useful - cooked at home or bought in a supermarket? There is no exact answer to this question, since the vegetable grounds and ready-made juice sold in the store may differ in composition. There is even an opinion among consumers that 85% of vegetable juices are made on the basis of tomato puree. Therefore, it is much more useful to make tomato juices from the tomato paste that was prepared at home.

Application

Knowing how to make tomato juice from tomato paste, housewives should study recipes for dishes where this healthy liquid will be added. Juice can be drunk in pure form. It can also be added to soups, vegetable and meat dishes, sauces and cocktails. A product made from natural tomatoes is very different in quality from store-bought counterparts.

Remember that no matter how colorful or unpretentious the package is, it usually has the same contents - pasta, salt and water. But from which tomatoes this product was prepared and whether the production technology was observed, consumers cannot know. Therefore, it makes sense to process it into juice as needed.

Tomato is an unusually healthy and tasty vegetable that is widely used in cooking. It contains all the minerals necessary for the body, and there are also such deficient ones as magnesium and iron. Tomatoes are one of the main sources of folic acid, which the body needs for the immune and circulatory systems. In addition, the tomato contains many useful vitamins, especially ascorbic acid and part of the B vitamins. It also contains fiber that stimulates digestion.

That is why, in many conditions that require stimulation of the immune system, mainly accompanied by a breakdown, tomatoes can serve not only as food, but also as a medicine. They will help with diseases of the blood vessels, with certain types of toxicosis in pregnant women. And you can use not only fresh tomatoes, but the juice itself. This juice is tasty and healthy even for healthy people, it is one of those few drinks that are not sweet, but pleasant to the taste. And to prepare tomato juice if desired at home is not at all difficult.

In general, the best juice is natural, squeezed from ripe fruits or vegetables just before drinking. It can be obtained using a juicer or using a blender. But such juice is only available during the harvest season. And the juice prepared in this way should be drunk immediately.

In order to preserve the juice for the future, heat treatment cannot be dispensed with, despite the fact that canning will destroy some of the useful substances. There are many recipes for making tomato juice. And choosing the one that you like will not be difficult.

How to prepare tomato juice?

If you want to get a sufficiently high yield of the finished product, you need to choose fleshy tomato varieties that have few seeds for distillation of juice: Alekseevna F1, Minion, Sumo wrestler, since more juicy tomatoes will give more juice per kilogram. Excellent results in the manufacture of juice give pink tomatoes: "Korneevsky", "Fatima", "Pink Flamingo".

Juicing should begin with the preparation of tomatoes. To do this, remove the seeds and skin from them, bring the pulp to a paste state. There is different ways achieve it.

The juicer is one of the simplest and most available options. It retains pieces of skin and seeds, but when it is used, a significant amount of pulp is lost. Therefore, for many, it is preferable to use a meat grinder. But in this case, it is necessary to remove the skin from the tomato. For this purpose, plant a tomato on a fork, dip in boiling water for a few seconds, and then pour over cold water. With this treatment, the skin is easily removed. But with this method, seeds still remain.

To get a more uniform consistency, the tomatoes are sometimes rubbed through a sieve, usually a metal one. This method requires additional preparation of the fruit, since it will not work with fresh tomatoes. First, boil the tomatoes until soft. Some advise for this option to heat chopped tomatoes directly in the pan without adding water. Others suggest first squeezing some juice by hand, bringing it to a boil and then holding tomato slices over it on gauze for about 5 minutes.

After obtaining a sufficiently homogeneous liquid mass, the process of preparing tomato juice for long-term storage begins.

The easiest recipe ever.

Grind ripe fresh tomatoes, transfer to an enamel pan, then bring to a boil. Continue to cook without salt and spices, stirring the product until the foam disappears (approximately 15-20 minutes).

Please note that the faster the initial mass warms up to boiling, the more homogeneous its consistency will be.

Ready juice should be immediately poured into sterilized dishes - glass jars or bottles are best suited for this purpose - and sealed tightly. It is best to store such juice in a cool room (with a temperature below 12 degrees) or in the refrigerator.

The freshest recipe.

To make tomato juice as reminiscent of freshly squeezed as possible, you need to bring chopped fresh tomatoes to a boil, then immediately pour into glass bottles, close them and sterilize for 20-25 minutes. Such juice will preserve all the vitamins and nutrients as much as possible.

The most exquisite recipe.

Ordinary natural juice without the addition of salt and spices can sometimes seem too bland. To make the juice tastier, it is necessary to add salt and sugar to taste during cooking (about 10 minutes before readiness), and after a couple of minutes spices (pepper, vinegar, cinnamon, garlic, and so on, from your taste and choice). Here is one of the proposed combinations: for 2 liters of tomato juice - one teaspoon of vinegar essence, 350 g of sugar, ¼ teaspoon of ground red pepper, 3-5 cloves, 15 grains of black peppercorns.

Tomato juice from tomato paste.

I would like to note the recipe, which usually causes a lot of controversy.

Most easy way how to get tomato juice at home - dilute the tomato paste purchased at the store with water (about 2 teaspoons are needed per glass of water). And at the same time, you get a drink that closely resembles a purchased juice (but it will cost you much less).

But some believe that such tomato juice obtained from tomato paste cannot be called juice at all, and all useful substances in such a product are killed by cooking technology (meaning prolonged heating). It's a delusion. Evaporation is not used in the manufacture of tomato paste. The fruit pulp is separated from the juice using a special centrifuge.

Probably everyone knows that vegetables bring great health benefits. Such foods are a significant source of vitamins, minerals, fiber and other elements important for normal operation organism. Also a high degree vegetable juices also differ in their usefulness, especially those prepared on their own. Just such drinks include tomato juice. It can be easily prepared for the winter or created from improvised means. Let's talk about how to make tomato juice from tomato paste, we will also give the recipe so that you can make natural tomato juice. We will also answer the question, is it possible to drink tomato juice with gastritis?

Tomato Juice Recipes

How to make tomato juice from tomato paste?

In fact, making tomato juice from tomato paste is quite simple. To do this, you need to prepare only yourself, as well as salt and water. It should be noted that the original product must have high quality. Tomato paste should not contain any preservatives, flavorings and other chemicals.

To prepare tomato juice from tomato paste, you need to dilute it with ordinary cold water (drinking). If you want to get a liquid drink, dilute a tablespoon of the paste in a glass of water. If you prefer a thicker juice, dissolve a couple of tablespoons of tomato paste in a glass of water. The prepared drink must be salted with coarse salt, focusing on your taste preferences.

In addition, a little sugar and pepper can be added to tomato juice - also to taste.

It should be noted that tomato juice from tomato paste cannot bring special health benefits, because it contains a minimum amount of nutrients. When preparing such a product, many vitamins are lost.

How to make tomato juice from tomatoes?

Natural tomato juice is prepared from fresh tomatoes. They need to be washed thoroughly and dried. Cut out the prepared cores, then cut them in half. Turn such raw materials through a meat grinder, then send it to an enamel pan. Bring the tomato mass almost to a boil, then grind it through a fine sieve. You should get juice that has a uniform consistency. Bring it to a boil and simmer over low heat for five minutes. Pour into sterilized jars and cover with sterile metal lids.

In the event that you want to add salt and sugar to the drink, stick to your taste preferences. It is best to add such components when wiping.

Tomato juice - the recipe is more complicated:

To prepare such a drink, you need to prepare eleven kilograms of red tomatoes, half a kilogram of sugar, one hundred and seventy-five grams of salt and two hundred and seventy-five milliliters of nine percent vinegar. In addition, you will need thirty allspice, six to ten cloves, and three and a half teaspoons. Also use half a teaspoon of ground red pepper, a few cloves of garlic and a pinch of nutmeg.

First of all, wash the tomatoes, remove the stalks, cut and turn in a juicer. Pour the resulting juice into an enameled container, boil for half an hour. Next, reduce the heat to the minimum boiling power. Pour sugar and salt into the juice and boil for another ten minutes. Add garlic, prepared vinegar and spices to the container. Cook for another ten to twenty minutes, then pour into sterile containers and seal.

Is it possible to drink tomato juice with gastritis?

High-quality tomato juice has a positive effect on the activity of the whole organism, including the work of the digestive tract. Such a drink activates the production of digestive juice, so its consumption can be beneficial for patients with hypoacid gastritis. With this disease, the acidity of the digestive juice decreases. However, nutritionists strongly advise against taking it if you are suffering from an exacerbation of such a disease, otherwise, your condition may worsen.

Patients with hypoacid gastritis in remission should take such a drink twenty to thirty minutes before a meal. Such drinking increases the readiness of the gastrointestinal tract for the subsequent digestion of food. However, it is worth noting that the addition of salt reduces the healing qualities of the juice by an order of magnitude. Salt can be replaced with chopped garlic and fresh, finely chopped herbs (dill, parsley, etc.). You can also use celery instead of salt.

In no case should you use tomato juice, as it can greatly harm your health.

Additional Information

Tomato juice, which we continue to talk about on this page www.site, has a pronounced anti-inflammatory effect, it has diuretic and choleretic qualities. Also, this drink is characterized by antimicrobial properties, its consumption helps strengthen capillaries and prevent atherosclerosis. It is believed that tomato juice effectively suppresses the processes of decay, optimizes the functioning of the digestive tract, eliminates and prevents constipation. In addition, such a drink is a good prevention of thrombosis. And the systematic consumption of tomato juice helps to get rid of excess weight.

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