Tomato juice for winter

Name: Tomato juice for winter
Ingredients: 10 kg tomatoes; 3 celery stalks with leaves; 15 g parsley; 2 sprigs basil; 2 sprigs thyme; 30 g salt; 3 tablespoons sugar

Sauces - Tomato juice for winter by Jana E. - Recipia

Tomato juice for winter starts with celery and parsley blended with the tomatoes, then everything is passed through a sieve. The juice simmers with basil and thyme, and after straining it’s smooth; you can leave it thinner or cook it down until thick. I look for tomatoes that are ripe but still firm, so they’re easy to cut. Prep: 60 minutes. Cook: 90 minutes. Rest: 8 hours. Total time: 10 hours and 30 minutes. Servings: 24. Approximately 45 kcal and 2 g protein per serving.

Ingredients

10 kg tomatoes
3 celery stalks with leaves
15 g parsley
2 sprigs basil
2 sprigs thyme
30 g salt
3 tablespoons sugar

Preparation

1. Wash the tomatoes and cut them into small pieces. Blend them with the celery and parsley in a blender, food processor or meat grinder until you have a thin paste. 2. Pass the paste through a sieve to remove the skins and seeds. 3. Put the juice in a pot with the basil and thyme. Boil for 90 minutes, until it reaches the consistency you want, thinner or thicker. 4. Near the end, add 30 g salt and, if the tomatoes are tart, 3 tablespoons sugar. Remove the basil and thyme sprigs, then let the juice sit for 3 minutes. 5. Pour the juice into sterilized jars or bottles and cover them with a blanket. Leave them for 8 hours, until cool, then store them in a cool place.

Notes

You can pour it over pasta or use it as a base for other dishes. For such a large pot, ripe tomatoes blend more easily than firm ones, and cherry tomatoes can go into the blender whole. If you’re working with very large tomatoes, cut them into quarters before blending. I adjust the amount of sugar only after tasting the juice near the end, since the tomatoes’ tartness varies from one batch to another. I take my time straining: the pulp passes through more easily if I push it through the sieve gradually, not all at once. For smaller quantities, scale everything down proportionally, but keep an eye on the consistency instead of sticking only to the clock. Once opened, keep the jar in the fridge and use the juice within 3 days.