Tomato Juice
15 LBS ripe tomatoes, chopped
2 C celery, chopped
3 medium onions, chopped
3 cloves garlic, minced
1/4 C sugar
Salt to taste
1 tsp. black pepper
2 tsp. prepared horseradish
1/3 C lemon juice
Worcestershire sauce to taste
In a large cooking pot, bring vegetables to a boil over medium-high heat. Boil gently for about twenty minutes. In a covered blender or food processor, add small portions of mixture and blend until smooth. Strain mixture and discard pulp. Add seasonings. Bring to a boil if canning juice, or chill and serve with a stalk of celery.
Recipe featured in Food Fare's Community Garden Cookbook.
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