Tomato Juice
Wash, core and quarter 5 pounds of ripe tomatoes.
Place in a large, nonreactive pot over medium heat. Add 1 small red onion, halved, and 1 celery rib with leaves. Cover and cook, stirring often, until tomatoes are soft, about 30 minutes. Cool; discard onion and celery.
Pass tomatoes through a food mill fitted with the fine sieve. Discard solids. Measure juice and return to cleaned pot.
For each 4 cups of tomato juice, season with 1 tsp. sugar, up to 1 tsp. salt and pepper to taste. Stir to dissolve over medium heat. Cool, then chill. Taste for salt. Serve within three days.
—You Say Tomato, by Joanne Weir (Broadway Books, 1998.)
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