Juice from tomato paste at home. Tomato juice from pasta - cooking features, recipes and recommendations

Homemade tomato-based sauce is very popular in the 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 the right 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.

1. Remove the skin from the onion and finely chop, send to a thick-bottomed frying pan, add oil. Fry the product until golden.
2. 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.
3. 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

1. 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.
2. 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.
3. 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

1. 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.
2. Add minced meat to the roast. 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.
3. 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.
4. 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

1. Pour the flour into a dry frying pan, fry the loose composition until a golden hue is formed.
2. Gradually pour in the milk and stir, then add the cream and tomato paste. Bring the ingredients to homogeneity.
3. Wait until the base for the sauce boils, simmer for about 8 more minutes. Add seasonings, stir.
4. 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

1. 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.
2. 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.

1. 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.
2. Peel and finely chop the garlic, then send to a frying pan with oil. Bring the product to a golden brown, add tomatoes.
3. 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.

1. Peel the garlic and onion, finely chop, place in a pan with corn oil. Fry food until golden brown.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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.

1. 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.
2. 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.
3. Next, pass the composition through gauze. If necessary, put the mixture on fire to achieve greater density. Next, distribute the sauce in 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

1. 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.
2. Simmer for about 6 minutes, then pour in some 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

1. 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.
2. Send to the fire, cook for 20 minutes. After that, add all the necessary ingredients and mix the mass 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.
• dry white wine - 85 ml.
• granulated sugar - 110 gr.
• anise - 9 gr.
• purified water - 65 ml.
• dried chili pepper - 3 pcs.
• carnation - 4 buds

1. 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.
2. 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.
3. 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.
4. Then pack the sauce in pre-sterilized jars. Close the lids tightly, place the container with the contents in the cold.

To prepare a sauce from 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 dressing, each time you can serve different pasta variations. Tomato sauce is suitable for almost all second courses.

Video: how to cook tomato paste

Tomato juice is not only a tasty food product, but also has a number of useful and medicinal properties. Tomatoes are one of the most popular food items. They prepare not only salads, but also tomato juice. But very often this product is not at hand. That is why many people are wondering: how to make tomato juice from tomato paste? To this end, you just need to follow a few simple cooking rules.

Due to the large amount of vitamins and trace elements in tomato juice, its beneficial effect on. That is why it is very often categorized as a natural antidepressant. This drink has a beneficial effect on eliminating anxiety and improving mood.

Despite the huge number of positive properties, tomato juice can in some cases be harmful to the human body.

It can be harmful only if its use is carried out in the presence of contraindications. If a person has an allergic reaction to red foods, then it is better for him to refuse tomato juice.

Initially, you need to take an apple and carrots, peel them and grate them. The resulting mass is added to the blender bowl. It is also necessary to put tomato puree, flax seeds and.

Using a blender, all ingredients are ground. Initially, you need to set the device to low speed, and then to high. Next, the drink is poured into tall glasses, poured with a small amount of olive oil and sprinkled with flax seeds.

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 really bothering to reduce the price.

Yes, some juices, such as cherry, are not a pleasure to drink in a pure, 100% form, and indeed, to improve the taste, you need to make nectar 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 with boiled water in a ratio of 1:5 or 1:6 (this depends 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 it with 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!

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

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 are different recipes for 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 preparing soups, gravies and for stewing various vegetable and meat dishes. 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. Salt the drink with coarse 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, for example:

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.

fresh tomatoes have an antibacterial effect, have a calming effect, and for pregnant women they are good, because they help to cope with toxicosis. Tomato juice completely retains the beneficial properties of this vegetable and is one of the beneficial 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. Now we will look at more complex 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 an enamel pot. 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 the juice into an enamel bowl 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 the 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 will prepare the gastrointestinal tract for the subsequent digestion of food. But remember that if salt is added to the drink, this will somewhat reduce its 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 making juice, but the finished product is in no way inferior in terms of taste and usefulness to juice from fresh tomatoes. 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.

Everyone knows why you need to drink fresh vegetable juices. For the body, they mean much more than fruit nectars. Pasta tomato juice is one of the most popular vegetable juices.

Such juice is able to preserve vitamins and strengthen the body, protect a person from various diseases, which is especially important in the cool season. And in the summer season, this kind of drink will help satisfy your thirst. There are various recipes for making fresh tomato juice. It is much easier to make it not from fresh vegetables, but from tomato paste. In this version, drinking will become no less useful and appetizing. You can also cook tomatoes in your own juice with tomato paste.

How to choose the right tomato paste

Making nectar from tomato paste is not so difficult, in addition to it, you only need water and salt. However, at the same time, it must necessarily meet these simple conditions:

• be of the highest quality;
• not cheap.

Self-prepared nectar from tomato paste can be consumed in its pure form. It is recommended to be used as such for:

• cocktails
• soups;
• beef and vegetable dishes;
• sauces.

Tomato juice made from tomato paste, the recipe of which is given below, will turn out to be more economical and useful than factory nectar, which consists of the same components. Plus, when using purchased juice, you will have to pay extra for the brand, the cost of packaging, etc.

And do not forget that to make tomato juice from pasta, you only need to use paste, but tomato sauce or ketchup are not suitable for this. Dry parts should be at least 25%.

pasta juice recipe

Have you decided to make tomato juice from tomato paste? We will now present the classic and traditional recipe. In accordance with its rules, vegetable puree is diluted with cold boiled water at the rate of one to three. In order to obtain a viscous drink, two or three tablespoons of raw materials are taken per glass of water. If you want to get a drink of a more liquid consistency, similar in density to water, then a spoonful of the product is diluted in a glass of water. Salt the nectar with coarse salt. If you want, you can add a little glucose or pepper. Certain consumers like nectar with spices. It is preferable to take it cold.

Tomatoes in their own juice with the addition of tomato paste

You can make it with tomato paste quickly and economically. It is recommended to pour vegetables not only with tomato juice, but also with sauce made from pasta. This kind of option is the most economical, but this does not seriously affect the taste. All this is prepared easily, the process will not take you much time. And you will enjoy tomatoes in their own juice with tomato paste all winter.

Prepare the following foods: 0.5 kilograms of tomato paste, one hundred grams of glucose and sixty grams of salt. Cook, but at the same time follow the following instructions: wash the fruits, and then dip them in water for half a minute. This procedure will make it possible to easily and effortlessly remove the peel from them. Divide the vegetable into sterilized jars. It should be diluted with 0.5 of water with pasta, and then add salt, glucose and pepper. Stir thoroughly and put on the stove to boil; pour the still heated sauce into jars, and then dip them into boiling water to sterilize. The mixture must be heated up to 85 degrees. If you use jars of half a liter, the procedure must last 20 minutes, and if 1 liter - 30 minutes. It remains only to roll up and install the jars with the lids down, covering with a clean towel. Tomatoes in their own juice with tomato paste - a great snack, both for a holiday and for every day.

Application

How to make tomato juice from tomato paste? First of all, you should think about how and for what you will use the resulting tasty mixture. Tomato juice from pasta can be consumed in its purest form. In addition, it can be poured into different dishes. Products made from natural tomatoes are very different in quality and degree of usefulness from what is sold in stores. Do not forget that no matter how colorful or unpretentious the container is, inside it, as a rule, there is a mixture of paste, sulfate and water. However, from which tomatoes this product was made, and whether the production method was observed, buyers cannot know. For this reason, it makes sense to make the paste at home and convert it into tomato juice from the paste.

Why is it profitable to make nectar from pasta at home

An easy calculation revealed that 3 liters of tomato juice come out of one can of ready-made tomato paste (at a ratio of one to six). Having salted the drink, the buyer will not feel the difference in taste and, of course, will want to purchase the necessary products. The price of a half-liter can of pasta is fifty to sixty rubles. The initial cost of 1 liter of juice costs a meager amount - sixteen to twenty-five rubles. However, in order to make a vegetable drink, directly tomato mass is needed. Ketchups and sauces are not suitable for this purpose. Part of the dried elements in the composition of the product must fluctuate between twenty-five to forty percent. The content of additives, such as acidity and glucose regulators, is not welcome in the composition, only sulfate and water are allowed.

How to control product properties

Shake the jar and evaluate the density of the contents. If there is a lot of water in the composition, and the density of the paste is similar to sauce or ketchup, you have every reason not to trust the quality of the proposed product. The correct technology involves the following process: the tomatoes are rubbed and subjected to heat treatment. After that, the raw materials are boiled in order to reduce moisture and increase the part of the dried elements. If there are no concentrates in the composition of vegetable puree, it will fully show its beneficial properties in your body. A careful choice of tomato juice is considered the key to enriching the body with useful and important elements. Shop nectar is sold for 30-40 rubles. for 1 liter There are additives in its composition, and the price is four times the cost of juice made from paste. This begs the question of why overpay if you can dilute a tomato with water, salt it and drink it without worrying that the body will receive not very useful elements.