The tomatoes soak in cold water, to clean, to sort, to cherry select the entire, dense fruit.

Cut tomatoes for juice.

Skip the tomato juice using a juicer, not forgetting at the same time sterilize jars.

The cake is triturated through a sieve with a silicone spatula, movements like brush strokes the artist makes, "RUB and miss". That protrudes through the sieve of this same shovel is collected and spread in a pan where the juice. The main thing that peel did not get into the juice. There is an option to get rid of the peel-previously scalded in a pot of water, but it makes the tomatoes watery.

Turn the pan with the juice, a wooden spatula stir often during the whole phase of cooking juice. While boiling, fill in jars, cherry tomatoes, somewhere 3/4 of the volume of the can.

Pour the tomatoes with boiling water and hot lids cover the banks. At this point, the juice is about to boil, but we interfere and do not give juice to do some damage, reduce the heat to a small, foam do not remove, we frequent stirring "overclock", cook 20 min.

While the juice is cooked on low heat, drain the water from the cans. Cover again lowered into the ladle with hot water. 10 minutes before the end of the time of readiness of the juice in a pot add salt, sugar, a little salt and Svan... let's pour into banks. Down the standard: spun the lid down under the blanket to cool. The fragrance cannot Express, and the color and density seen in the photo. I want to add that from the kind of tomatoes "black Prince" the juice is not obtained.