Tomato Juice Recipe-February 2024-www.zdask.com

　　This is a good idea for an abundance of tomatoes that are threatening to rot. The juice keeps refrigerated for several days and can be frozen for up to 6 months.

Ingredients

makes about 6 cups

　　5 pounds very ripe tomatoes, cored and cut into chunks

　　1 tablespoon kosher salt

　　2 teaspoons black peppercorns

　　1 celery stalk

　　1 medium yellow onion, halved

Step 1

Put the tomatoes and accumulated juices in a nonreactive pot and add the salt, peppercorns, celery, and onion. Bring to a simmer over low heat, cover, and cook for 15 minutes. Let cool.

Step 2

Discard the celery and onion, and then strain through a fine-mesh sieve, using a rubber spatula to push the tomatoes through. Discard the solids.

　　Cooking in the Moment