If you are used to closing large containers of pickled or salted tomatoes for the winter, then you should not be surprised if your family cannot finish a three-liter jar of preserves in one sitting.
Even tomatoes left on the refrigerator shelf quickly turn sour, which is why they have only one path, and that is straight into the trash can.
Luckily, if you use this pickled tomato juice recipe, you won't have to resort to such drastic measures.
So, to prepare a delicious drink, you will have to slightly dilute the tomato pulp with marinade or brine from a jar.
After this, using an immersion blender, beat the mixture until smooth.
You can add salt or sugar to taste, but, as a rule, there is no need for this, because the juice already has a self-sufficient taste.
The drink turns out best if overripe tomatoes are used as a base.
Important: if you used tomatoes with noticeably thick skin for the preparations, it is better to remove the skin - even when ground, it will be felt.
