| 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
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