Vegetable tomato juice
1 Servings
Ingredients
| Quantity | 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 |
Directions
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