MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Home-made Tomato Juice
 Categories: Vegetables, Chilies
      Yield: 8 servings

      3 lb Very ripe garden tomatoes;
           - cored, rough chopped
  1 1/4 c  Celery; chopped, with leaves
    1/3 c  White/yellow onion; chopped
      2 tb Sugar; to taste
      1 ts Salt
      1 pn Black pepper
      6 dr Tabasco sauce; up to 8 drops,
           - to taste *

  Cook the tomatoes, vegetables, and seasonings: Put all
  of the ingredients into a large non-reactive pot (use
  stainless steel, not aluminum). Bring to a simmer and
  cook, uncovered, until mixture is completely soupy,
  about 25 minutes.

  Force the mixture through a fine-mesh sieve, chinoise,
  or food mill. Cool completely.

  SIMPLE TIP! If you like, save the solids left in the
  strainer. Puree them with a little water and to add to
  recipes for a tomato-y boost.

  UDD NOTE: i ran my juice through my Waring blender which
  pretty well did for all the solids so that there was 
  nothing to strain

  Store covered and chilled. Will last for about 1 week in
  the refrigerator.

  * I am not a big fan of Tabasco. I find it bitter and
  it's often more heat than I appreciate. I used eithe
  Cholula or, oddly, Franks.

  Recipe adapted from Gourmet Magazine, who got it from
  Chef Brill Williams of The Inn at Sawmill Farm in West
  Dover, Vermont. -- Elise Bauer

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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