Spicy Tomato Juice Recipe

Spicy Tomato Juice Recipe photo by Taste of Home

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Meet the Cook: You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. Coming from a family of 10 children - plus parents and a grandfather and cousin also at the table - I learned to cook out of necessity! These days, my husband is retired. We have four grown children (I make tomato juice for them, too) and six grandchildren. -Kathleen Gill, Butte, Montana

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Spicy Tomato Juice Recipe

Prep: 25 min. + freezing Cook: 45 min. + cooling

Yield: 20 Servings

25 45 70

Ingredients

13 pounds ripe tomatoes (about 40 medium)
2 celery ribs, coarsely chopped
3 medium onions, coarsely chopped
1 medium green pepper, coarsely chopped
1-1/2 cups chopped fresh parsley
1/2 cup sugar
1 tablespoon Worcestershire sauce
4 teaspoons salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Directions

Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally.
Cool slightly; put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to a boil. Remove from the heat; cool.
Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 5 quarts.

Nutritional Facts 1 serving (1 cup) equals 95 calories, 1 g fat (trace saturated fat), 0 cholesterol, 514 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Spicy Tomato Juice in Country Woman July/August 1996, p31