Tomato Juice Recipe

  • 12 tomatoes, cored and quartered (medium)
  • 1/2 cup water
  • 1/3 cup coarsely chopped onions
  • 2 stalks celery, coarsely chopped
  • 1 teaspoon fresh minced parsley
  • 1 bay leaf
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sugar
In a Dutch oven over medium heat, bring quartered tomatoes, water, chopped onions, chopped celery, minced parsley and bay leaf to a boil. Reduce heat, cover and let simmer for 30 minutes. Remove from heat. Pour mixture through a colander or sieve to remove vegetables. Add salt, paprika and sugar and mix well. Place mixture in refrigerator until chilled. If desired, serve tomato juice over ice. Makes 2 quarts.
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