Tomato juice / basic recipe

Ingredients for 6 servings:

• 2 kg tomatoes, ripe, fresh
• 1 tbsp sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

Basis for juice, soups or sauces

Wash the tomatoes and remove the stems in a wedge shape using a sharp, pointed knife. Make a cross-shaped incision in the skin and briefly place the tomatoes in boiling water. The tomatoes can then be easily skinned. If you want, you can cut out the core so that there are no seeds in the juice afterwards. I always leave them in. Now chop the tomatoes up a bit and mix them with the sea salt. Bring to a boil and simmer for about 3 minutes until the pieces start to fall apart. Now use a hand blender to process the tomatoes into a juicy puree. Boil briskly for another 4 minutes. Pour the juice into well-cleaned twist-off jars or bottles and seal them immediately. This basic juice is suitable for juices, sauces and soups and will keep for at least a year. Please store in a dark place.