Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 95
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 514 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 4 g
  • Protein:
  • 3 g
Contest Winning Recipe

Spicy Tomato Juice

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

SERVINGS

20

CATEGORY

Beverages

METHOD

Freezer (Jams, Jellies or Pickles)

PREP

25 min.

COOK

45 min.

TOTAL

70 min.

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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008