Vegetable tomato juice

Yield: 1 Servings

Measure Ingredient
5 pounds FULLY ripe tomatoes
1 medium Carrot; diced fine
¼ cup Celery; diced fine
¼ cup Sweet green pepper; diced fine
2 tablespoons Onion; diced fine
2 tablespoons Parsley; chopped
1 tablespoon Lemon juice -or-
¼ teaspoon Citric acid

Remove core and blossom end from 5 pounds of FULLY ripe tomatoes. Cut into quarters. Add remaining ingredients. Simmer 20 minuets or until all are soft, stirring often to prevent sticking. Press through a fine sieve or food mill. Measure juice and add 1 Tbsp. Lemon Juice or ¼ teas. Citric Acid for each pint. Keeps about a week or process as above. This will make between 1 and 2 quarts. NOTE this is the smallest batch I have been able to make and keep the flavor true. I also like it with a drop or two of Worcestershire sauce added with the lemon juice.

Posted to EAT-L Digest by Judy E Ryder <jeryder@...> on Jan 22, 1998

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