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How to make juice from tomato paste. tomato juice recipe

Everyone knows how useful fresh juices from vegetables are. Their benefits for the body are much higher than from fruit juices. Tomato juice- one of the most beloved of vegetables.

Such a drink is able to support and strengthen the body in every possible way, protect a person from various diseases, which is especially important in the cold season. And in the summer, this juice perfectly helps to quench your thirst. There is different recipes making fresh tomato juice. It is much easier to make it not from fresh vegetables, but from tomato paste. In this form, the drink will be no less healthy and tasty if you choose the right pasta and cook everything.

How to choose the right tomato paste

Do from tomato paste juice is not so difficult, except for it you only need water and salt. But at the same time, it must necessarily meet such simple requirements:

Cooked at home drink from tomato paste can be drunk in its pure form, so it can be useful as ingredients for:

cocktails
soups;
meat and vegetable dishes;
sauces.

Cooking tomato paste drink will cost much less than factory juice, which, in turn, is prepared from the same ingredients, plus you will have to pay extra for the cost of packaging.

And remember, to make tomato juice, you need to use only pasta, but tomato sauce or ketchup will not work for this. Dry components in the paste should be at least 25 percent.

Useful properties of tomato paste

Real tomato paste is made from pureed and thermally processed ripe tomatoes. During their processing, moisture will evaporate, and the amount of dry matter will increase. Also in the composition of this product should be present in addition to tomatoes:

sugar;
salt;
ground black pepper.

Paste used also for soups, gravies and stews different dishes from vegetables and meat. And, of course, tomato juice. It is impossible to speak for sure about the usefulness of tomato paste, it all depends on its components. If it contains artificial components, then this will negatively affect the taste of the juice and its usefulness.

If tomato paste - natural, then the juice from it will be useful, like natural. It will include such useful substances as:

calcium;
magnesium;
potassium;
iron;
acids;
vitamins C and B.

And this product is also low in calories, which makes it indispensable for those who follow a diet for weight loss.

Tomato juice from tomato paste: recipe

To prepare a drink from tomato paste, it must be diluted with cooled boiled water in a ratio of 1 to 3. To make the juice liquid, a glass of water is taken per tablespoon of paste, and to make it thicker, then 2-3 tablespoons of tomato paste should be taken per glass of water. You need to salt the drink large table salt. You can add the following ingredients for taste if you wish:

properties of fresh tomatoes

tomatoes, which used to make pasta are incredibly beneficial to health. They include a large number of valuable minerals such as:

All these elements have such a therapeutic effect:

able to keep the human body in good shape;
improve digestion;
have an anti-cancer effect;
ensure the full functioning of internal organs;
stimulate the immune and circulatory system.

AT fresh tomatoes have an antibacterial effect, have a calming effect, and for pregnant women they are good, because they help to cope with toxicosis. Whole tomato juice preserves beneficial features this vegetable and is one of the useful products for human health.

Recipes for making tomato juice from fresh tomatoes

Above, we looked at how you can make tomato juice simply from ready-made pasta. We will now look at more complicated recipes that require fresh tomatoes.

They need to be washed and dried well. Cores are cut out of them and cut in half. We pass the received through a meat grinder and put in enamel pan. We bring the mass of tomato to a boil, grind through a fine sieve, as a result we get juice with a uniform consistency. Bring it back to a boil and simmer for five minutes over low heat. Then the drink is poured into pre-sterilized jars and closed with sterile metal lids.

Sugar and salt can be added at the end, but it is better to do this while rubbing the tomato mass.

There is another recipe for tomato juice, but it is even more complicated. For it you will need:

red fresh tomatoes - 11 kg;
sugar - 0.5 kg;
salt - 175 g;
table vinegar - 275 g;
allspice - 30 peas;
cloves - 6-9 pieces;
cinnamon - 3.5 tsp;
red ground pepper- 0.5 tsp;
garlic;
nutmeg.

Wash the tomatoes first, remove the stalks, cut and put through the juicer. Pour juice into enamelware and cook for half an hour. Then we remove the fire to a minimum, add sugar, salt and cook for another 10 minutes, then throw in the garlic, spices and vinegar and cook for about 20 minutes. After that, the finished tomato juice can be poured into sterile jars and corked.

Use in diseases of the digestive system

Regardless of what recipe and with what ingredients you prepared tomato juice - from fresh vegetables or from pasta, it has a positive effect on the functioning of the whole organism, including digestive system. Tomato juice activates the production of digestive juice, respectively, it will be incredibly useful for those who suffer from hypoacid gastritis. However, if the disease is at the stage of exacerbation, it is not recommended to use this drink, since the patient's condition can only worsen.

But with hypoacid gastritis in remission, it is recommended to drink tomato juice about half an hour before meals. Thereby you prepare gastrointestinal tract for subsequent digestion. But remember that if salt is added to the drink, it will reduce it somewhat. healing properties. Instead of salt, you can add minced garlic and finely chopped herbs, such as parsley, cilantro or dill, and celery is also suitable as an alternative to salt.

But with gastritis against the background of increased acidity, drinking such a drink is not recommended categorically, since the patient's condition can worsen significantly.

As you can see, if correct choose tomato paste for juicing, but finished product in no way inferior in terms of taste and usefulness to fresh tomato juice. Like natural, it will have anti-inflammatory, diuretic and choleretic effects. Thanks to this product you can prevent the development of atherosclerosis, get rid of constipation and improve the functioning of the stomach. And if you drink it constantly, then you can get rid of excess weight.

Grown in your own country house, it is one of the healthy food products. 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 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.

With proper mashed potatoes, the tomatoes are mashed and heat-treated. Then the raw material is boiled to evaporate moisture and increase the proportion of solids. If there are no concentrates in the composition of vegetable puree, it will fully show its beneficial properties in the human body. 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 his rules vegetable puree diluted with cool boiled water at the rate of 1: 3. To get a thick drink for 1 glass of water, take 2 - 3 tbsp. l. raw materials. If needed liquid product, resembling 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 production technology consumers may not know. Therefore, it makes sense to process it into juice as needed.

Homemade tomato-based sauce is very popular in culinary world. The ease of making the dressing allows connoisseurs to create their own unique taste at home. If you come to the hypermarket, you can try to choose suitable sauce. The disadvantage of a purchased product is that you have no idea about the taste, and the composition is unlikely to be useful.

Tomato sauce: a classic of the genre

tomato paste - 315 gr.
sugar - 55 gr.
salt - to taste
sunflower oil - 65 ml.
black pepper - to taste
bulb - 1 pc.

Remove the skin from the onion and finely chop, send to a thick-bottomed frying pan, add oil. Fry the product until golden.
Then add the tomato paste to the frying pan, cover the pan with a lid. Set the fire to minimum power, simmer for about 12-15 minutes. After the time has elapsed, turn off the burner, leave the mixture on the stove.
After cooling, send the composition to a blender. Achieve mass uniformity. Pour the paste into a container convenient for you. Pour in the remaining ingredients, mix the mixture. Store the dressing in a glass container in the refrigerator.

Sauce with garlic

garlic - 8 cloves
fresh cilantro - 30 gr.
tomatoes - 200 gr.
meat broth - 220 ml.
crushed pepper - to taste
basil - 15 gr.
spices (optional) - to taste

Rinse the tomatoes thoroughly, then make a cross cut in the center of the fruit. Pour boiling water over, then separate the peel from the tomatoes, finely chop. Send the product to a thick-bottomed pan, put it on the stove, simmer over low heat.
Chop the garlic, place in the pan. Fry a little, send it to a common pan, wait another 2-3 minutes. Then pour in the broth and mix the composition until smooth.
Simmer for about a quarter of an hour. After cooking, add spices and mix. Wrap the pan with a towel, leave the paste to infuse for 25 minutes.

Sauce with meat

carrots - 1 pc.
onion - 1 pc.
celery - 50 gr.
fresh tomatoes - 450 gr.
salt - to taste
natural oil - 75 ml.
tomato paste - 25 gr.
ground beef - 240 gr.
red wine - 120 ml.
seasonings - to taste

Wash the vegetables well, chop them finely and send them to a frying pan with oil. Turn on the stove on medium power, fry until golden brown.
Add to roast chopped meat. Reduce the heat to minimum power, simmer for about 7 minutes. After a while, pour red wine into the pan. Mix well and simmer until most of the liquid has evaporated.
While the main mass is being prepared, rinse and pour over the tomatoes with boiling water. Remove the peel and finely chop the fruit. Send vegetables and tomato paste to the pan, stir.
Set the burner power to the minimum level. After that, cover the heat-resistant container with a lid, simmer the pasta for about 1.5-2 hours.

Cream sauce

butter - 60 gr.
tomato paste - 130 gr.
flour - 35 gr.
cream - 110 ml.
whole milk - 85 ml.
spices - to taste

Pour the flour into a dry frying pan, fry the loose composition until a golden hue is formed.
Gradually pour in the milk and stir, then add the cream and tomato paste. Bring the ingredients to homogeneity.
Wait until the base for the sauce boils, simmer for about 8 more minutes. Add seasonings, stir.
Remove the pan from the heat, let it brew for half an hour. The sauce is best served with pasta.

Sauce with herbs

tomato paste - 165 gr.
drinking water - 75 ml.
garlic - 5 teeth
fresh parsley - 25 gr.
black pepper - to taste
salt - to taste

Combine the tomato paste and purified water in a small, thick-bottomed skillet. Turn on the stove on low heat, wait for the composition to boil. Remove from stove.
After that, add finely chopped garlic, parsley and spices to the mixture, mix well. Wait for the sauce to infuse for 20 minutes, then serve with a meat dish.

Sauce in Italian

garlic - 1 head
ripe tomatoes - 900 gr.
olive oil - 45 ml.
table salt - 7 gr.
green basil - 35 gr.
red ground pepper - 8 gr.

Rinse the vegetables, make cross-shaped incisions in the middle of the fruit, pour over with boiling water. Next, remove the skin and chop the tomatoes into small pieces.
Peel and finely chop the garlic, then send to a frying pan with oil. Bring the product to a golden brown, add tomatoes.
Turn the heat down to a lower level, cover the pan with a lid and simmer for 10-12 minutes. Then add the rest of the ingredients, mix well. Turn off the stove, leave the sauce for a quarter of an hour to infuse.

Sauce with parmesan

bulb - 0.5 pcs.
fresh tomatoes - 160 gr.
"Parmesan" - 125 gr.
garlic - 5 teeth
crushed pepper - to taste
oregano - 15 gr.
basil - 10 gr.
spaghetti - 310 gr.
table salt - to taste
corn oil - 45 ml.
fresh parsley - 20 gr.

Peel the garlic and onion, finely chop, place in a pan with corn oil. Fry food until golden brown.
Rinse the tomatoes, scald with boiling water, remove the peel. Finely chop the fruit and send to the pan. Sprinkle salt and pepper. Stir the composition, simmer for 8 minutes.
After the time has elapsed, turn off the stove, chop the greens, cover with a tight lid. Wait 7-12 minutes for the sauce to get its proper taste. Boil water in a small saucepan, send spaghetti into it.
Cook pasta for 5-8 minutes until half cooked. After that, put them in a colander and drain the water. Put the spaghetti in a separate container, season with olive oil.
Serve the tomato sauce in portions over the pasta. Sprinkle the dish with grated parmesan and fresh herbs.

Sauce for grilled meat

fresh cilantro - 35 gr.
tomato paste - 270 gr.
edible salt - to taste
drinking water - in fact
sugar - to taste
garlic - 9 teeth
pepper - to taste

Combine tomato paste, finely chopped garlic and cilantro in a common container. Pour a little hot water into the paste and bring the mixture to a smooth consistency.
Mix thoroughly and taste the composition. Add salt, sugar and pepper if necessary. After reaching the desired consistency, cool the sauce and serve with the meat.

Sauce with apples

fresh tomatoes - 420 gr.
red apples - 270 gr.
onion - 1 pc.
carnation stars - 15 pcs.
pea pepper - 20 pcs.
fresh chili pepper - 3 pcs.
granulated sugar- 220 gr.
table vinegar 6% - in fact
chopped ginger root - 23 gr.
table salt - 20 gr.

Wash your food well. Remove the peel from apples and tomatoes, then chop finely, chop the onion. Send the ingredients to a thick-bottomed enameled container. Fill the composition with water and cover with a lid.
Put the pan on the burner, turn on the fire to a minimum level, simmer for about 35 minutes. Now add the remaining ingredients, mix, wait another half an hour.
Next, pass the composition through gauze. If necessary, put the mixture on fire to achieve greater density. Next, distribute the sauce over pre-sterilized glass jars. Store in refrigerator.

Sauce for meatballs

onion - 1 pc.
tomato paste - 95 gr.
butter - 85 gr.
carrots - 1 pc.
purified water - in fact
flour - 45 gr.
pepper - to taste
dried dill - 15 gr.
salt - to taste

Send chopped onions and chopped carrots to a pan with oil, fry the food until golden. Then add tomato paste, pepper, salt and flour. Mix the composition well.
Simmer for about 6 minutes, then pour in a little drinking water. Bring the composition to a boil, reduce the heat to a minimum level. Cover the pan with a lid, simmer for a quarter of an hour. After cooking, sprinkle the sauce with fresh herbs.

Sauce with basil

ripe tomatoes - 1.2 kg.
fresh basil - 20 gr.
crushed salt - to taste
olive oil - 125 ml.
pepper - to taste

Cut each tomato crosswise in the middle, pour over with boiling water. Then remove the peel and chop the tomatoes into cubes. Place the vegetables in an enamel container, pour in some water.
Send to the fire, cook for 20 minutes. After that add everything necessary ingredients and mix well. Turn off the burner, let the composition brew for 30-45 minutes.

canned sauce

ripe tomatoes - 1.8 kg.
corn oil - 60 ml.
chopped ginger root - 30 gr.
cinnamon - 2 pcs.
turmeric - 8 gr.
white dry wine- 85 ml.
granulated sugar - 110 gr.
anise - 9 gr.
purified water - 65 ml.
dried chili pepper - 3 pcs.
carnation - 4 buds

Treat the tomatoes with boiling water to make peeling easier. Send to blender. Combine chili pepper, turmeric, anise, cloves, ginger and oil in an enamel bowl. Simmer over low heat for a couple of minutes.
Add tomato mixture and water to a common pot with spices. Turn on the burner to minimum power, simmer the composition for about 50 minutes. Do not forget to stir the mass periodically.
After languishing, discard the sauce on a sieve, strain into a separate heat-resistant container. Add white wine and granulated sugar to the composition. Send to the stove, soak for another half hour on minimum heat.
Then pack the sauce in pre-sterilized jars. Close the lids tightly, place the container with the contents in the cold.

To make a sauce of tomato paste and fresh tomatoes, it is enough to adhere to the recommended proportions and recipes. For a sharper taste, you can experiment with spicy spices. Delight the household with a new gas station, every time you can serve various variations pastes. Tomato sauce goes well with almost all second courses.

Video: how to cook tomato paste

Probably everyone knows that vegetables bring great health benefits. Such products are a source of a significant amount of vitamins, minerals, fiber and other elements important for the normal functioning of the body. Vegetable juices are also distinguished by a high degree of 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 is worth noting that the original product must be of 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 useful substances. 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 peas 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.

Ekaterina, www.site
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Many are interested in the question of how to make tomato paste at home. If you prepare this product from ripe and juicy fruits, then it will become an indispensable ingredient for creating delicious dishes. You will learn about the secrets of making tomato pasta from this article.

Beneficial features

Before you learn how to make tomato paste at home, you should find out more about the properties of this product. It is prepared from thermally processed and mashed ripe tomatoes. In the process of slow heating, the moisture from the vegetables evaporates, and the amount of dry matter, respectively, increases. In addition to tomatoes, pepper, salt and sugar are added to the tomato paste. This sauce is very popular. Meat and vegetables are stewed with it, often added to various gravies. A real rich Ukrainian borsch and it is completely impossible to imagine without this product. It won't take long to talk about how to make tomato paste at home. Below are the best, time-tested recipes.

Tomato paste. Classic recipe

Ingredients:

sugar - 100 grams;
onions - 2 pieces;
tomatoes - 3 kilograms;
salt - to taste;
table vinegar - half a glass.

Cooking method:

To begin with, the tomatoes should be washed and divided into two halves.
Then, tomatoes, chopped and peeled onions should be placed in an enameled container and the vegetables should be poured with half a glass of water.
After that, the vegetable mass must be allowed to boil, immediately reduce the heat and simmer at a low temperature for 15 minutes.
Now that the tomatoes have become soft and given juice, they should be cooled. Then the cooled vegetables must be rubbed through a sieve.
Next, the cake (seeds, stalks and skins) must be discarded. The rest of the mass should be put back on fire and boiled at a minimum temperature.
When the volume of the product decreases by about five times, salt and sugar must be added to it. Then it is necessary to pour vinegar into the vegetables, mix the products thoroughly and arrange them in pre-sterilized jars.
Next, the containers should be rolled up with lids, wrapped and cooled.

It's easy to make tomato paste at home. Jars of ready-made sauce should be stored in a cool place, such as a pantry, and removed from there as needed.

Tomato paste in the oven

Our grandmothers preferred to prepare tomato sauce differently. AT old recipes there is information on how to make homemade tomato paste in the oven. Below will be revealed the secrets of cooking a dish in a similar way.

Ingredients:

tomatoes - 4 kilograms;
coriander (ground) - 1 teaspoon;
cinnamon (ground) - 1 teaspoon;
rock salt - 4 tablespoons;
black pepper (ground) - 1 teaspoon;
carnation inflorescences - 10-15 pieces;
greens - dill, parsley, basil and celery.

Cooking method:

First of all, the tomatoes must be washed, cut off the spoiled places and placed in a bulk sieve, which, in turn, should be placed on a container of boiling water.
Then the steamed tomatoes must be wiped, the cake set aside, and the mashed potatoes placed in a mold with high sides and put in the oven at a temperature of 200 degrees for about 2.5 hours. The paste should be stirred periodically and checked for consistency.
At the very end of cooking, you need to add spices and herbs. A bunch of dill, parsley, basil and celery should be placed in a container with a dish being prepared.
After that, you need to keep the vegetables on fire for another half an hour, then remove the greens and spread the finished tomato paste in clean containers, close the lids and keep under a warm blanket until completely cooled.

Now you know how to make tomato paste at home. Thanks to the recipes outlined in this article, the aromatic taste of ripe and juicy fruits will delight you all year round.

What are the benefits of tomato juice?

From high-quality tomato paste, you can make juice, which, according to palatability in no way inferior to its freshly squeezed counterpart. It is known that tomato products contain a lot of substances useful for the human body: potassium, magnesium, iron, calcium. Tomatoes contain vitamins B and C, which have a beneficial effect on the nervous system, as well as on the condition of nails and hair. Learning how to make juice from tomato paste will be useful for people suffering from diabetes or being overweight, as this drink has a very low calorie content (only 23 kilocalories in 100 grams).