Making Tomato Juice + recipe

3 pounds very ripe garden tomatoes, cored, roughly chopped

1 1/4 cups chopped celery with leaves

1/3 cup chopped onion

2 Tbsp sugar (to taste)

1 teaspoon salt

Pinch black pepper

A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

 Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes. Force mixture through a sieve or food mill. Cool completely. Store covered and chilled. Will last for about 1 week in the refrigerator.

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