Spicy tomato juice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | pounds | Ripe tomatoes |
| 2 | Ribs celery, coarsely chopped | |
| 3 | mediums | Onions, coarsely chopped |
| 1 | medium | Green pepper, coarsely chopped |
| 1½ | cup | Fresh parsley, chopped |
| ½ | cup | Sugar |
| 1 | tablespoon | Worcestershire sauce |
| 4 | teaspoons | Salt |
| ¼ | teaspoon | Hot pepper sauce |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Pepper |
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