Wednesday, September 9, 2009


Honestly, I don't know how my aunt canned 40+ quarts of tomato juice every season. Even with my new food mill, it does take some time to make even 1 quart. My first attempt was by accident. I had too many tomatoes on hand, and had to process them or lose them, but I didn't have enough time for sauce so I just cooked them, milled them, and threw the juice in the fridge for later. Well, it sure was looking good all by itself after a hot morning in the garden. I mixed it with a little bit of lemon juice and it was wonderful.
Today I made another batch with other vegetables. I haven't enjoyed very much of it yet, since it needs to be Arctic-cold and that won't be until tomorrow.
Here's my recipe:
4 cups tomato
1 rib celery
1 red serrano pepper
1 slice cooked chopped beet
1 green onion
1 clove garlic
1/4 cup chard (I used the red kind)
pinch oregano
pinch summer savory
2 sprigs Italian basil
1 sprig lemon basil
Cut the tomatoes into chunks. Finely chop the other ingredients. Simmer for 15 minutes and put through a food mill. Chill.

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