Spicy tomato juice

Yield: 1 Servings

Measure Ingredient
13 pounds Ripe tomatoes
2 \N 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

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

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