tomato juice

By Jody

makes 1 quart

Ingredients

• 3 pounds very ripe garden tomatoes, cored, roughly chopped
• 1 1/4 cups chopped celery with leaves
• 1/3 cup chopped onion
• 2 Tbsp sugar (to taste)
• 1 teaspoon salt
• Pinch black pepper
• A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

Preparation

Step 1

Put all 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.

2 Force mixture through a sieve, chinoise, or food mill. Cool completely.

Store covered and chilled. Will last for about 1 week in the refrigerator.