| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | lb | FULLY ripe tomatoes |
| 1 | md | Carrot; diced fine |
| 1/4 | c | Celery; diced fine |
| 1/4 | c | Sweet green pepper; diced fine |
| 2 | tb | Onion; diced fine |
| 2 | tb | Parsley; chopped |
| 1 | tb | Lemon juice -or- |
| 1/4 | ts | Citric acid |
INSTRUCTIONS
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 1/4 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@JUNO.COM> on Jan 22, 1998
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”