Ingredients Jump to Instructions ↓

  1. 16 cups quartered ripe tomatoes (about 7 pounds)

  2. 3 cups coarsely chopped celery

  3. 2 large onions, sliced

  4. 2 cups coarsely chopped cooked peeled beets

  5. 1-1/2 cups coarsely chopped carrots

  6. 1 cup chopped fresh spinach

  7. 1/2 cup minced fresh parsley

  8. 2 tablespoons sugar

  9. 1 tablespoon salt

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or large kettle, combine all the ingredients; crush the tomatoes slightly. Bring to a boil. Reduced heat; cover and simmer for 1-1/2 hours or until vegetables are tender, stirring frequently. Cool. Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir well before serving. Yield: 4-1/2 pints.


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