Directions:
- Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally.
- Cool slightly; put through 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 for up to 12 months. Yield: about 5 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.98 Kcal (318 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 498.27mg | 21% | |
| Potassium | 782.57mg | 17% | |
| Total Carbs | 17.23g | 6% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 53.5mg | 89% | |
| Iron | 0.3mg | 2% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 22.8 Kcal (95 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 149.5mg | 21% | |
| Potassium | 234.8mg | 17% | |
| Total Carbs | 5.17g | 6% | |
| Sugars | 3.85g | 51% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 1.01g | 7% | |
| Vitamin C | 16.1mg | 89% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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