Tomato juice with salt
Composition / ingredients
16
Servings:
Cooking method
1. Wash the tomatoes, cut them in half or into quarters if the tomatoes are large.
2. Use a juicer to squeeze the juice out of the tomatoes. Repeat the process a second time to get maximum juice.
3. Pour the juice into a saucepan, put it on a moderate heat.
4. Add salt and pepper.
5. Peel and squeeze garlic through a press.
6. Put the basil.
7. Let the juice boil and cook it for 5-7 minutes. Remove the foam if possible.
8. Pour the juice into sterile jars, seal tightly with lids and turn it over, wrapping it with something warm. Let the jars stand in this form for a day (until completely cooled).
Tomato juice is ready!
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
