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Spicy Tomato Juice
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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
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.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |