Boil tomato juice for the winter. Tomato juice - canning a healthy drink at home
When there are a lot of tomatoes ripe in the garden and you need to do something with them urgently, don’t hesitate to cook tomato juice. It can be the basis for various sauces, used for preparing first courses, and simply be a healthy drink. But the most interesting thing is that after fifteen minutes of heat treatment, the amount of lycopene in these red vegetables increases by one and a half times (compared to fresh fruits).
No preservatives, such as vinegar or citric acid, are added to tomato juice. Ripe tomatoes have enough organic acids. But for good preservation of the product all winter, pay close attention to good sterilization of jars and lids. Also, to prepare this preservation, choose only ripe fruits, not rotten ones.
Fleshy varieties will produce a thicker drink, and juicy varieties will produce a thinner drink. Therefore, choose for yourself which option you prefer. Now let's start cooking.
Tomato juice can be made without any extraneous additives at all, and when consumed, add salt and other spices to taste. Below are similar recipes. Now I offer a very tasty version of preparing this drink, not the standard one, with the addition of bell pepper. Once you make this delicious dish, you will return to this recipe again and again.
Ingredients:
- tomatoes - 6 kg
- red bell pepper - 100 gr.
- bay leaf - 2 pcs.
- black peppercorns - 10 pcs.
- salt - 1 tbsp.
- sugar - 2 tbsp.
Cooking method:
1.Wash the tomatoes, cut them into arbitrary pieces and put them through a juicer.
Be sure to take the sweet peppers that are fleshy and ripe. Only such a vegetable can give maximum aroma to the finished juice. If possible, choose tomatoes that are thin-skinned and juicy; these produce more liquid and less waste.
2. Cut the bell pepper in half and dip it in the squeezed juice. An alternative is to grind the peppers together with the tomatoes or use sweet ground paprika instead. Cover the pan with the preparation and bring to a boil over high heat. Keep an eye on the process, because the boiling liquid can foam a lot and “run away” onto the stove.
3. Stir the juice occasionally with a wooden spoon or spatula to prevent the settling pulp from sticking to the bottom. After boiling, turn the heat to medium and cook for 30 minutes with the lid closed (you need to cover it so that the moisture does not evaporate into the ceiling). Such canned food should be cooked in enamel or stainless steel containers. It is better not to use aluminum pans; they oxidize upon contact with acids.
For a pleasant aroma, you can add a few stalks of parsley to the boiling juice, and half a chili pepper for spiciness. Before pouring into glass, remove these ingredients.
4. You don’t have to remove the foam; it will boil down and disappear. After 10 minutes of cooking, add salt, sugar, bay leaf and peppercorns, stir, let dissolve and taste. If you lack salt or sweetness, add the desired component. Continue cooking for another 20 minutes.
5. A couple of minutes before the end of cooking, remove the bay leaf and pepper from the pan (if you used it cut). At this point, the jars should be sterilized using your favorite method.
6.Pour the prepared hot juice into sterile jars and seal with boiled lids. Turn the pieces upside down and let them cool. You can also store this preservation in your apartment, in a dark place.
Tomato juice through a juicer: a simple recipe without sterilization
The fastest way to make tomato juice is with a special device - a juicer. It can be either mechanical or electrical. The last option, of course, will work faster. When there are a lot of red fruits, this recipe will help you process them quickly enough. The idea is simple: squeeze out the juice, boil it, flavor it, close it and wait for winter. There is no need to additionally sterilize the finished preserves; it is enough to do this with empty jars.
Ingredients:
- tomatoes - 12 kg
For 1 liter of juice:
- sugar - 2 tsp.
- salt - 1 tsp.
How to cook:
1. Wash the tomatoes, cut into pieces that will fit into the filling hole. Cut out the place where the stalk joined. Pass all the pieces through a juicer. Twist the cake that remains 2-3 more times to extract more nutritious moisture. To extract even more liquid from the waste, heat it and squeeze it through cheesecloth.
2.Pour the resulting juice into a pan of suitable volume (or divide into two vessels). Add sugar and salt in required quantity.
How much sugar and salt should you put on 1 liter of tomato? The classic norm is 1 teaspoon of salt and 2 teaspoons of sugar.
3.Stirring, bring the mixture to a boil, then reduce the heat. Brew your red drink for 15 minutes from now on. At the same time, sterilize the jars and lids.
4.A lot of foam will form during the cooking process. To make it go away, stir the juice vigorously; at the end of cooking there will be no more foam.
5. All that remains is to pour the juice into carefully sterilized jars and roll up. Turn the canned food over onto the lids, wrap it in a warm blanket or towel and wait until it cools completely. After this, remove the delicious tomato to a permanent storage location. A glass of this drink will be very useful for both adults and children. After all, it is of the highest quality, natural, without unnecessary and harmful additives.
Juice with pulp from fresh tomatoes through a meat grinder - you'll lick your fingers
If you don’t have a juicer, then you can use a regular meat grinder, the simplest one, without any attachments. Nowadays there are many modern kitchen appliances, including meat grinders with attachments for squeezing juice. If you have one on your farm, then make it using it using the recipe above. This option is suitable for those who have a regular meat grinder.
This tomato turns out thick, with pulp and seeds. You can make gravies, dressings, and sauces from it. Or you can simply drink and get healthy substances.
Ingredients for a 3 liter jar:
- tomatoes - 4 kg
- salt - 1 tbsp.
Preparation:
1. Wash the tomatoes, cut into large pieces, remove the stems. Pass all the prepared fruits through a meat grinder and pour the resulting rather thick mass into the pan.
If you want a more delicate consistency of the finished juice, first remove the skin from the tomatoes.
To do this quickly and easily, make a cross-shaped cut on top of each tomato. Place vegetables in boiling water in parts for 30-60 seconds. Then immediately transfer them using a slotted spoon into prepared cold water (the steps are the same as when boiling eggs). Then the skin can be easily removed.
2. Bring the puree mixture to a boil over high heat, stirring occasionally. Then reduce the heat and cook the workpiece for 30 minutes. Add salt 3 minutes before cooking.
3.You need to pour the juice into well-sterilized jars. It is convenient to use a funnel for more accurate work. Pour the tomato to the very edge of the jar and roll up. Well, then everything follows the standard scheme: turn it over, wrap it, cool it and put it in a dark place where the sun's rays do not reach.
How to make tomato juice without a juicer (recipe without salt and sugar)
This is a very good recipe for those who do not use either a meat grinder or a juicer. It does not require any devices at all, except for a sieve, which can be found in any kitchen. The finished product is thick and rich, with a bright taste. There is no need to add salt or sugar, it remains completely natural.
Ingredients:
- tomatoes
Cooking method:
1. Wash the tomatoes well and cut into slices. Medium-sized fruits can be cut into 4 parts, small ones - in half. Cut out the stalk during processing.
2. Place the chopped tomatoes in a thick-bottomed saucepan and place over low heat. Stir the pieces with a wooden spoon or spatula to prevent them from burning. After a short time, juice will begin to release. After about 10 minutes, the tomatoes will sink and become covered with liquid. After a few more minutes the mixture will boil. Don't forget to be nearby and stir the whole time.
3.After boiling, cook the product for 3 minutes, turn off the heat and let cool completely. It is convenient to cook tomatoes in the evening and continue cooking tomatoes in the morning.
4.Pour the cooled mixture into another pan through a sieve or colander. Grind the pulp with a spoon so that only seeds and skins remain in the sieve, in one word.
5.Place the squeezed tomato on the stove and bring it to a boil. You can add salt and other seasonings immediately before use according to your taste.
In order for the juice to be stored well, you need to try and conscientiously sterilize the jars and lids, before washing them with soda or mustard powder.
6. Boil the juice for 10 minutes and you can pour it into jars while hot. To prevent the glass from breaking, pour gradually, allowing the jar to warm up. You can also place the blade of a thin knife under it or place it on a metal grate.
7. Immediately tighten the screw caps or roll them under the machine. Turn it over, check for leaks (nothing should leak through the lid) and wrap it under a fur coat. When the tomato juice has cooled, put it in a cool, dark place, preferably in a basement or cellar. As you can see, everything is brilliant - simple! And I’ll add that it’s also delicious.
Homemade tomato juice using a blender. Video recipe on how to properly prepare tomato juice
A blender is an indispensable tool in the kitchen. It is used to make sauces (for example,), and preparations (for example,), and baked goods (for example,), and. In general, there are a lot of things you can do, including tomato juice.
This is a quick recipe. It comes in handy when there are a lot of tomatoes, little time, and everything needs to be processed quickly. And you don’t have to grind it through a sieve; a blender will help you make thick and tasty juice. How to do this, watch the video.
This is how quickly and easily you can close up tomato juice for the winter. Choose any recipe, cook with pleasure and in a good mood, and everything will turn out delicious. And in this particular case it is also useful. Bookmark the recipe and visit my blog more often, there are many great recipes here.
Natural tomato juice is an incredibly tasty and incredibly healthy drink. It is recommended to use it regularly for people who have problems with the nerves, heart, and intestines. This juice is loved by ladies who want to lose a couple of kilograms or even ten kilograms: the natural tomato drink restores metabolic processes.
We are, of course, not talking about store-bought surrogates. Only hand-prepared natural juice will bring health benefits. By the way, if you perfectly follow the technology of cooking tomato juice for the winter at home, then for two years it will retain not only its amazing taste, but also all its healing properties.
Tomato juice for the winter at home - general principles of preparation
To successfully prepare ideal tomato juice for the winter at home, you need slightly overripe, juicy, fleshy tomatoes. A liter of juice will take one and a half kilograms of fresh fruits. They need to be pureed in any way: twist in a meat grinder through a special attachment for juices, use a real juicer, rub the tomatoes through a sieve.
You can add herbs, seasonings, spices, vegetables and even fruits to the tomato base, or you can squeeze the juice absolutely without any additives, even without salt. Onions, fresh garlic, red bell pepper, celery, beets, apples, and various spices are most often used as additional ingredients.
The variety doesn't really matter. It is best to prepare juice from non-standard, huge tomatoes, which are not suitable for pickling due to their size and structural defects. Preparation includes washing, removing spoiled areas and stalks, and cutting into pieces. The juicer produces a finished, completely seed-free product. It is very comfortable. If you grind tomatoes in a meat grinder without an attachment, you will have to separate the seeds manually using a fine sieve. An unrealistically difficult task if you need to sell a large number of tomatoes.
The amounts of sugar and salt indicated in recipes should not be taken as the ultimate truth. Each housewife should be guided by her own taste. There is no need to be afraid to taste the juice for more than just sugar and salt. The spiciness and degree of spiciness of the drink can also be varied based on personal preferences.
Preparing cans is a very important stage in making tomato juice for the winter at home. Not only do they need to be washed with soda and properly sterilized. It is important not to overlook the slightest crack. If a jar filled with boiling or simply hot juice cracks in your hands, you can get seriously injured.
For sterilizing jars, not only grandma’s method of using an aluminum mug on a pan of boiling water is suitable. You can sterilize the container on the grill of a pressure cooker or in an oven heated to 150 degrees. Liter jars are sterilized for fifteen minutes, two-liter jars for twenty minutes. You cannot remove the container from the oven with wet hands: the jar will burst if it cannot withstand the temperature change!
You need to cool the sealed jars under a warm thick blanket or blanket, turning them upside down. If juice leaks, the lid must be replaced. Only completely cooled pieces can be turned over and stored. The juice should be stored in the cold: cellar, insulated balcony, basement.
Tomato juice for the winter at home “Natural”
The easiest way to prepare wonderful, natural, sweetish tomato juice for the winter at home is to not use any additional ingredients at all.
Ingredients:
Ripe tomatoes;
Juicer.
Cooking method:
Take slightly overripe tomatoes, those varieties that have almost no seeds. If you have a juicer, it doesn't matter what variety of tomatoes you use.
Puree the tomatoes in a meat grinder with a special attachment or juicer.
Carefully pour the resulting juice into a suitable container, preferably enameled. A wide saucepan or a large bucket will do.
Bring the juice to a boil over high heat for a few minutes.
Then reduce the heat to medium and cook for twenty minutes. Be sure to stir, otherwise everything will burn.
Prepare jars in any way. Boil or sterilize the lids along with the jars.
Pour the juice while still boiling into jars and seal.
Cool as described above.
Tomato juice for the winter at home “Traditional”
If you want to make a salty, tasty juice, then add some salt to the tomato base when cooking and add a little sugar. It’s not at all difficult to prepare such traditional tomato juice for the winter at home, and the result is excellent.
Ingredients:
Ripe red tomatoes;
There is as much salt as the hostess likes or a little less (you can add salt when using);
You can add sugar at the rate of one and a half tablespoons per liter of the finished drink.
Cooking method:
Puree the tomatoes in any way you like.
Pour sugar into the tomato base and add a little salt (be sure to try and add more salt if necessary).
On a medium burner, bring the tomato mixture to the first signs of boiling.
When the first bubbles appear, reduce the heat and continue cooking for another twenty minutes.
Immediately pour into jars and seal.
Cool properly and refrigerate for long-term preservation.
Tomato juice for the winter at home “Spicy”
Fans of spicy aromas will definitely enjoy this spicy tomato drink. To prepare tomato juice for the winter at home, you will have to stock up not only on tomatoes, but also cloves, nutmeg, allspice, and cinnamon. The addition of acetic acid allows the drink to be stored for quite a long time. The number of ingredients listed is quite large. In order to brew a smaller amount of drink, you need to proportionally reduce the number of components.
Ingredients:
Eleven kilograms of tomatoes;
Six hundred grams of sugar;
180 grams of salt;
A tablespoon of acetic acid or 280 ml of table vinegar;
Five cloves of garlic;
Thirty peas of allspice;
Ten carnations;
A little chili powder;
Three spoons of ground cinnamon;
Ground nutmeg on the tip of a teaspoon.
Cooking method:
Quickly prepare the tomato base by running the tomatoes through a juicer.
There should be no peels or seeds in the juice.
Pour the base into a large enamel pan or bucket.
Turn on medium heat, wait until it boils and cook for half an hour.
Boil the juice over low heat for ten minutes.
Place garlic, spices, and vinegar into the pan.
Boil everything together for twenty minutes.
Pour into prepared jars, seal and cool.
Homemade tomato juice “Fragrant”
Bay leaf gives the tomato drink a wonderful, languid spicy aroma. This tomato juice for the winter at home is also very simple to prepare.
Ingredients:
Ripe tomatoes;
Black peppercorns to taste;
Two or three bay leaves per jar;
A little salt to taste.
Cooking method:
Puree the tomatoes in a juicer.
Pour the mixture into a saucepan or bucket.
Wait for it to boil and cook for fifteen minutes.
Add ground pepper, bay leaf, and a little salt.
Immediately pour into dry prepared jars, seal immediately, and cool properly.
Store in a cool, dark pantry.
Tomato juice for the winter at home “Aromatic”
You can even cook wonderful tomato juice for the winter at home with bell peppers. The result is a surprisingly tasty and aromatic drink.
Ingredients:
A bucket of tomatoes (ten kilograms);
Three cloves of garlic (you can take more);
Three bell red peppers;
Medium bulb.
Cooking method:
Remove the skins from the tomatoes. To do this, cut it crosswise at the stalk and place it in boiling water for half a minute. Immediately immerse in cool, clean water. Due to temperature changes, the peel can be easily removed.
Remove the pepper from hard seeds and fibrous membranes and chop.
Remove the skins from the onion and garlic and chop as desired.
Puree all vegetables sequentially.
Rub the resulting puree through a metal sieve.
Pour the pureed mixture into a bucket or pan and wait until it boils.
Boil the juice for ten minutes.
Pour carefully and seal immediately.
Tomato juice for the winter at home “Vitamin”
Magnificent, aromatic, fresh tomato juice for the winter at home is brewed with celery. The vitamin drink will be tasty, aromatic, and healthy.
Ingredients:
A kilogram of overripe tomatoes;
Three stalks of celery;
A tablespoon of salt;
Black pepper.
Cooking method:
Puree the tomatoes.
Finely chop the washed celery.
Pour the tomato base into a metal cooking container and wait until it boils.
As soon as the juice boils, add the celery.
Wait for it to boil again and cook for ten minutes.
Rub the cooled mass in a sieve or puree again in a blender bowl.
Let it boil again and immediately pour into sterile jars.
Carefully seal and cool.
Tomato juice for the winter at home “Autumn Day”
Magnificent, unusual tomato juice for the winter at home is easy to make from a small amount of yellow tomatoes. Their delicate fresh taste does not need to be interrupted by spices. Salt and sugar are added to taste.
Ingredients:
Yellow variety tomatoes;
Cooking method:
Puree yellow tomatoes in a juicer.
Discard the seeds if you don't have a juicer.
Pour into a metal enameled cooking container.
Wait for it to boil and simmer for fifteen minutes.
Skim off the foam and stir the juice.
Add salt to taste.
Add a little sugar if desired.
Pour the hot juice into dry, sterilized jars and seal.
Tomato juice for the winter at home “Original”
Tomato juice can be cooked tasty and quickly according to an original, unusual recipe: with apple and beet juice. Very rich taste and simply a storehouse of vitamins!
Ingredients:
Two kilograms of tomatoes;
Two hundred ml of fresh beet juice;
A liter of juice from fresh apples;
Cooking method:
Blanch ripe whole tomatoes in boiling water for three minutes.
Cut into pieces and wipe thoroughly using a fine sieve.
If you have a juicer, use it.
Pour beetroot and apple juices into the tomato base.
Bring to a boil and cook for two minutes.
Pour into jars, seal, cool.
Tomato juice for the winter at home “Basil freshness”
Another aromatic version of tomato juice for the winter can be easily prepared at home with the addition of a fluffy bunch of fresh fragrant basil. Lovers of basil freshness will really like this drink.
Ingredients:
Five kilograms of overripe tomatoes;
A tablespoon without a heap of salt;
One teaspoon of sugar;
Bunch of basil.
Cooking method:
Puree ripe tomatoes cut into pieces using a juicer.
Pour the tomato base into a cooking container.
Wait until it boils
Place finely chopped basil (or dried herb) in a bucket or pan.
Boil the juice for twenty minutes.
Immediately pour into sterilized jars and seal.
Cool properly under a blanket, and after a day put it in the cold.
Tomato juice for the winter at home with dill and bell pepper
The last recipe will delight lovers of dill freshness and the subtle aroma of bell pepper. The tomato juice is deliciously spicy.
Ingredients:
Ten kilograms of tomatoes;
Half a kilo of red bell peppers;
A generous bunch of dill with umbrellas;
Sugar and salt.
Cooking method:
Puree ripe, juicy tomatoes in a juicer or puree until no seeds remain.
Cut out the inside of the pepper with seeds and partitions.
Puree the peppers in the same way as tomatoes.
Pour both mixtures into a cooking pot.
Wait until it boils, add dill, sugar and salt.
Boil the juice for forty minutes.
Pour into dry prepared containers.
Seal and cool.
Keep refrigerated.
Tomato juice for the winter at home - tricks and useful tips
- If you don’t have a separate juicer in your kitchen, you can simply grind the tomatoes in a meat grinder. Then rub the mixture through a metal sieve to remove the seeds.
- Tomato juice is useful for people suffering from chronic constipation. The substances included in the drink normalize the digestion processes.
- Natural juice from tomatoes is very useful for smokers. It prevents emphysema. Drinking a glass of tomato juice immediately after a cigarette allows you to minimize the harm caused to your health.
- It is beneficial to take their tomato juice, prepared at home, to increase the speed of metabolic processes. This will make it easier to lose excess weight. In addition, tomato juice contains natural organic acids: tartaric, malic, oxalic, citric. The rich organic composition of this drink is amazing. Tomato juice can become a natural diuretic, anti-inflammatory, antimicrobial, and choleretic agent.
- If tomato juice separates during storage, no problem. This pulp has settled to the bottom of the container. To restore normal consistency, you just need to shake the jar.
Choose ripe, juicy tomatoes. The best juice comes from ripe varietal tomatoes. If the cut fruit slice has a great smell and texture, the juice will be delicious too. Select tomatoes for juicing either from a local store or farm at peak harvest time.
Wash the tomatoes. Rinse the tomatoes under running water and dry them with either a kitchen towel or paper towel. Simply rinsing the tomatoes will be enough to remove dirt and bacteria.
Remove the core and cut the tomatoes into 4 pieces. First, cut the tomatoes in half. Remove the core and any hard parts from the flesh, then cut the halves in half more.
Place the chopped tomatoes in a non-reacting saucepan. Use a steel or enamel pan, but not an aluminum one, as the aluminum will likely react with the acidity of the tomatoes.
Squeeze the juice out of the tomatoes. Use a mashed potato masher or wooden spoon to mash the tomatoes, squeezing out the juice. There should be a mixture of tomato juice and pulp in the pan. There is now enough liquid in the pan to bring it to a boil.
- If you feel the mixture is too dry, add a little water until there is enough liquid in the pan to bring it to a boil.
Bring the contents of the pan to a boil. Stir the juice and pulp regularly to prevent them from burning. Continue cooking the tomatoes until the mixture is soft and runny. This process may take 25 to 30 minutes.
Add seasonings if desired. Add a pinch of sugar, soy or other seasonings if you want to enhance the tomato flavor. The sweetness of the sugar will help cut the acidity of the tomatoes.
- If you don't know exactly how much sugar, salt and pepper to add, start with a small amount. Taste the tomatoes before removing the pan from the heat and add more if necessary.
Remove the tomatoes from the heat and let them cool for a few minutes. There is no need to cool them to room temperature; the tomatoes should be cool enough to reduce the possibility of accidental burns.
Separate the juice from the pulp. Place a colander or sieve over a large bowl. If you use a colander, choose a model with small holes. Use a plastic or glass bowl as a metal bowl may react with the acid in the tomato juice. Gradually strain the cooled tomato puree through a colander. Most of the tomato juice will naturally drain into the bowl.
- Shake the colander occasionally to loosen the holes and allow the juices to flow freely into the bowl. Using a silicone spatula, press the tomatoes through a sieve. Straining the tomato puree will release any remaining juice from the pulp.
- Discard any remaining pulp from the sieve. These leftovers no longer have any culinary value.
So autumn has come. The children have gone to school, but it’s too early to rest, we need to properly prepare for winter. And first of all, you should prepare as much tomato juice as possible for the winter. It would seem that juice is not food, and you wouldn’t have to worry too much, but in fact, tomato juice, especially with pulp, is the number one product. It is necessary for borscht, it is also necessary for tomato sauce, and how many delicious dishes are prepared with the same tomato juice, not to mention the benefits of tomato juice, that it would not hurt to drink it regularly. Therefore, don’t be lazy and be sure to preserve tomato juice for the winter. I offer a very simple and quick recipe for tomato juice, without sterilization, without vinegar and other preservatives, even kids can drink it.
Ingredients:
(Yield: 2.1 liters of tomato juice)
- 3 kg. ripe tomatoes
- 1 tbsp. salt (optional)
- So, take three kilos of ripe tomatoes. Any ripe tomatoes are suitable for tomato juice: large, small, not very beautiful, red, pink and even yellow. It is important that they are ripe and juicy. In general, the garden beds are usually full of just such tomatoes in the fall, and at the market such little things are not very expensive.
- Wash the tomatoes thoroughly and let the water drain. If the tomatoes are large, then cut them in half or into several parts. We pass the tomatoes through a juicer. Collect the resulting mass in a clean bowl and discard the pomace.
- If you don’t already have a juicer, I advise you to buy one; it saves a lot of time, and preparing homemade tomato juice costs nothing at all: just one or two and you’re done!
- Well, what about those who don’t have a juicer? Then you can get tomato juice as follows. Boil the chopped tomatoes for 5-7 minutes. When the tomatoes have cooled, rub the tomatoes through a large sieve (to allow the pulp to pass through) or through a colander with fine holes. If you use a regular colander, then the seeds will come out along with the pulp.
- Place the bowl with tomato pulp on the fire (take an enamel bowl). Add salt if desired. But the best and healthiest option is to roll up natural tomato juice without salt and spices. But in winter, when you open the jar, then you can add salt and pepper to taste. By the way, this juice turns out much tastier than boiled with salt and spices.
- Boil the tomato juice for 15 minutes over medium heat, you don’t need to cook for half an hour, a quarter of an hour is enough.
- Carefully, so as not to scald yourself, pour the hot tomato juice into sterile jars, cover with sterile lids and roll up. Read carefully how to properly sterilize jars and lids.
- Turn the jars with rolled tomato juice upside down (for additional sterilization of the lids), wrap them in a blanket and leave to cool. The specified amount of tomatoes yields a little more than 2 liters of tomato juice. Exactly how much juice you get depends on the juiciness of the tomatoes.
- The next day, we hide the cooled jars of homemade tomato juice for storage in a pantry, cellar or any other cool place away from radiators and sunlight.
- That's all, the natural product is ready! As you can see, preparing tomato juice does not take much time or effort, but what a benefit for your wallet and health! Tasty, healthy, always at hand, no need to buy tomato paste or tomato sauces that contain preservatives. And most importantly, the presence of tomato juice allows you to greatly diversify your daily menu. And, as you know, tasty and healthy food is the key to health, peace and tranquility in the family. So, we started with regular juice and ended with global themes)))
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