Recipe by ~Paula~
This is an old family recipe. Great when you have lots of tomatoes to can! Very yummy with or without alcohol!
Top Review by Shelby258
I made this last year and we ran out quickly. Now that the tomatos are on, my DH requested this one specifically. It was great and my only regret is that I didn't can more of it last year. I won't make that mistake again :) ... My 30 medium tomatos worked out to be about 24 cups of quartered tomatoes. This year I'll be running this through my vitamix to smooth everything out easily. Thanks for this recipe!
- 30 medium tomatoes, peeled, seeded, and quartered
- 591.47 ml green peppers, chopped
- 414.03 ml carrots, diced
- 236.59 ml celery, diced
- 1 small onion, diced
- 2-3 garlic cloves, minced
- 59.14 ml parsley, minced
- 1 bay leaf
- 59.14 ml sugar
- 59.14 ml lemon juice
- 22.18 ml salt
- 14.79 ml Worcestershire sauce
- 7.39 ml Tabasco sauce (to taste)
Directions See How It's Made
- Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
- Remove the bay leaf.
- Working in batches, place the vegetable mixture into a blender and puree.
- Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
- Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
- Heat this to a boil.
- Pour into clean quart jars and add prepared lids.
- Process in a boiling water canner for 40 minutes.