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.
20 ServingsPrep: 25 min. + freezing Cook: 45 min. + cooling
- 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.
Nutritional Facts: 1 serving (1 cup) equals 95 calories, 1 g fat (trace saturated fat), 0 cholesterol, 514 mg sodium,