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Tomato juice

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25 June 2011
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This recipe is very good for further improving your cooking skills and for satisfying your family's needs Read more...
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Amounts for servings:
2 pieces of celery
1 piece of bay leaf
1 teaspoon of granulated sugar
1 bit of salt
2 kilograms tomato
Difficulty:
Medium Medium Medium
Preparation time: 10 minutes
Cooking time: 30 minutes
Nutritional Information (one serving):
Calories
127 cal
Omega 3
21
Omega 6
522 mg
Vit. A
8551 IU
DV:171%
Vit. B9
190 mcg
DV:48%
Vit. C
92 mg
DV:153%
Vit. K
78 mcg
DV:97%
Ca
113 mg
DV:11%
Mg
63 mg
DV:16%
Recipe tips
1. To improve the taste you can add one slice of green pepper into the juice when it is boiling.
2. Instead of a tomato grinder you can use a colander or a steel teapot filter.
1. Take 2 kg of juicy tomatoes. Wash and cut the tomatoes in half. Then grind them in the tomato grinder. Put the juice in a cooking pot and add sugar, salt, bay leaf and celery and stir. Boil on medium heat for 25 minutes. You get approx. 1 l of thick juice.

2. When cold, the juice can be used as a refresher, or as ingredient for other dishes.

Variations
For 10 l of tomato juice use the following amounts: 20 kg juicy tomato, 10 g celery leaf, 15 g bay leaf, 2 sp sugar, 1 teasp salt. Boil until thick, for 1.5-2 h.
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