| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages |
1 |
Servings |
INGREDIENTS
| 13 |
lb |
Ripe tomatoes |
| 2 |
|
Ribs celery, coarsely chopped |
| 3 |
md |
Onions, coarsely chopped |
| 1 |
md |
Green pepper, coarsely chopped |
| 1 1/2 |
c |
Fresh parsley, chopped |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Worcestershire sauce |
| 4 |
ts |
Salt |
| 1/4 |
ts |
Hot pepper sauce |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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
1/2-in. headspace. Freeze up to 12 months.
Recipe by: Country Woman July/August 1996 Posted to MasterCook Digest V1
#228 by lunchuck <jock@third-wave.com> on Mar 19, 1997
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