PURPOSE: A production method of a tomato buckwheat noodle called tomato makguksu is provided to reduce blood pressure and to make blood vessels strong by using tomatoes which has minimal pungency as it has less organic acids and which has good digestibility having abundant nutrition such as vitamin C. CONSTITUTION: Tomatoes washed after removing foreign substances are stuffed and grinded in a mixer. Seeds of tomatoes are removed filtering the grinded tomatoes with a fine cloth and a tomato extract is produced. Tomato makguksu dough is produced mixing 25 weight % of buckwheat flour, 45 weight % of whole wheat flour and 12 weight % of the tomato extract. Tomato makguksu noodles are formed inserting the tomato makguksu dough into a noodle making machine. The tomato makguksu noodles are boiled for 2 minutes and 20 seconds placing in an iron pot with boiling water at 100 degree C and rinsed in cold water. COPYRIGHT KIPO 2013 null [Reference numerals] (AA) Purchase tomatoes, wash to remove foreign substances; (BB) Grind tomatoes with a mixer; (CC) Extract tomato extract with fine cloth; (DD) Mix and knead buckwheat powder, whole wheat flour, sweet potato starch, and tomato extract; (EE) Mold buckwheat noodles by inserting dough into a noodle machine; (FF) Boil buckwheat noodles in 100°C boiling water for 2 minutes 20 seconds and rinse in cold water; (GG) Insert buckwheat noodles, broth, and garnish in a bowl