Yield: 1 Servings
|10 pounds||Fully ripe tomatoes; quartered|
|2 cups||Chopped onion|
|2 cups||Chopped green pepper|
|1 cup||Chopped carrots|
|1 cup||Chopped celery|
|Salt and pepper to taste|
Combine ingredients in large cooking pot. Simmer, covered for 45 to 60 minutes, until vegetables are mushy. Press through sieve or colander, extracting all juice from cooked mixture. Place juice in pan and heat to boiling. Pour into scalded jars and seal. Chill and stir well before serving. Yield: 2 quarts.
ARKANSAS TODAY, CHANNEL 11, KTHV 01/23/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .