Tomato Juice with Salt
A zesty, distinctive vegetable juice—pure bliss! Different strokes for different folks, but I love putting up and then drinking tomato juice not plain, but with aromatic herbs and garlic. It comes out unusual and incredibly tasty. Of course, you can use other seasonings, or just add salt and nothing else—the juice will still be delicious and good for you!
Besst
Recipe author
Tomato Juice with Salt
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 0 %
0 g
Carbohydrates 80 %
4 g
24 kcal
GI:
100
/
0
/
0
- Wash the tomatoes and cut them in half, or into quarters if they're large. 2. Run them through a juicer to extract the juice. Pass the pulp through a second time to get as much juice as possible. 3. Pour the juice into a pot and set it over medium heat. 4. Add salt and pepper. 5. Peel the garlic and press it in through a garlic press. 6. Add the basil. 7. Bring the juice to a boil and cook it for 5–7 minutes, skimming off any foam if you can. 8. Pour the juice into sterilized jars, seal them tightly, turn them upside down, and wrap them in something warm. Leave the jars like that for a day, until fully cooled. Your tomato juice is ready!
Caloric content of the products possible in the composition of 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
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