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Title: Home-made Tomato Juice
Categories: Vegetables, Chilies
Yield: 8 servings
3 lb Very ripe garden tomatoes;
- cored, rough chopped
1 1/4 c Celery; chopped, with leaves
1/3 c White/yellow onion; chopped
2 tb Sugar; to taste
1 ts Salt
1 pn Black pepper
6 dr Tabasco sauce; up to 8 drops,
- to taste *
Cook the tomatoes, vegetables, and seasonings: Put all
of the ingredients into a large non-reactive pot (use
stainless steel, not aluminum). Bring to a simmer and
cook, uncovered, until mixture is completely soupy,
about 25 minutes.
Force the mixture through a fine-mesh sieve, chinoise,
or food mill. Cool completely.
SIMPLE TIP! If you like, save the solids left in the
strainer. Puree them with a little water and to add to
recipes for a tomato-y boost.
UDD NOTE: i ran my juice through my Waring blender which
pretty well did for all the solids so that there was
nothing to strain
Store covered and chilled. Will last for about 1 week in
the refrigerator.
* I am not a big fan of Tabasco. I find it bitter and
it's often more heat than I appreciate. I used eithe
Cholula or, oddly, Franks.
Recipe adapted from Gourmet Magazine, who got it from
Chef Brill Williams of The Inn at Sawmill Farm in West
Dover, Vermont. -- Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
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