| | Directions | | 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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| Ingredients | | - |  | 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 |
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