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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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Put some zing in your next brunch buffet with this homemade tomato juice. Fresh basil and hot pepper sauce accent the garden-fresh tomato flavor. You can put it in containers and freeze it, if you wish. âBonnie Hawkins, Elkhorn, Wisconsin Ingredients:
8 pounds ripe tomatoes, quartered |
2 celery ribs, chopped |
1 medium onion, chopped |
1/4 cup finely chopped fresh basil |
1/4 cup lemon juice |
2 tablespoons sugar |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
3/4 teaspoon hot pepper sauce |
Directions:
1. In a stock pot, combine the tomatoes, celery and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until tender, stirring occasionally.
2. Cool slightly; put tomato mixture through a sieve or food mill. Return to the pan. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Transfer to a pitcher; cover and refrigerate until chilled. Yield: about 2-1/2 quarts.
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