Yield: 1 Servings
| Measure | 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 |
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