Fruit or vegetable?
As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.
Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.
Valerie Cheatham
Tomato Juice
Servings 12 quarts
Ingredients
- 12 quarts quartered tomatoes, cored but not peeled
- 6 cups Water
- 12 small Onions
- 6 celery stalks
Instructions
- Add all ingredients, except lemon juice and vinegar, to large pot. Cover and cook til tender.
- Strain mixture and add lemon juice and vinegar now. Heat to boiling.
- Put in clean quart jars, seal and process for 30 minutes in hot water bath. Tastes like V8 juice.
Notes
Nutrition information per quart: 175 calories; 1.7g fat; 52mg sodium; 37.6g carbohydrates; 7.4g protein.
