When the homemade tomato juice is served, someone always declares that they only want "a little bit". The summer of ripe tomatoes in a bottle. In winter, every sip sends you back to August, without a coat. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Chop the tomatoes, cook them with celery until they collapse completely. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Strain, then boil the juice for 10-15 minutes and season. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Pour hot into sterile jars, close immediately. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cool in a dry dunst, then store in a dark, cool place. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Use only unblemished, ripe tomatoes, and really sterilize the jars — mold is not an artisanal extra.
- Adjust the sweetness and acidity gradually, because the flavors may become more muted when cooled.
- Cool thoroughly before serving, then stir or shake to bring the flavors together again.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.