There is nothing complex here. Here goes the tomatoes, which lose "marketability." I usually make different a bit. The juice is brought to boiling + salt and rolled up in banks. But this year I decided not to do (time goes more + banks needed, and the space for them then) so the first thing tomatoes, cut them( if needed) and them in a meat grinder or in a blender. It takes only personal time. With a strong desire with tomatoes remove the skin, but... I never do.

Then take the package and pour it into the juice. I'm usually in one package you pour a Cup Cup (300 ml) of juice. For my family this is enough to cook a winter soup, saute the potatoes, or cook the sauce. Wrap well and put into the freezer.

Here it is already frozen packages. Before using to defrost, preferably. To prepare the juice at any time, i.e. at least the appearance of tomatoes "subsistence species".