Spicy tomato juice

1 Servings

Ingredients

QuantityIngredient
13poundsRipe tomatoes
2Ribs celery, coarsely chopped
3mediumsOnions, coarsely chopped
1mediumGreen pepper, coarsely chopped
cupFresh parsley, chopped
½cupSugar
1tablespoonWorcestershire sauce
4teaspoonsSalt
¼teaspoonHot pepper sauce
¼teaspoonCayenne pepper
¼teaspoonPepper

Directions

Quarter tomatoes; place in a 6-quart kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionaly. cool slightly; putthrough 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 ½-in. headspace. Freeze up to 12 months.

Recipe by: Country Woman July/August 1996 Posted to MasterCook Digest V1 #228 by lunchuck <jock@...> on Mar 19, 1997