Spicy Tomato Juice

• 13 lb. ripe tomatoes (about 40 medium)
• 3 celery ribs, coarsely chopped
• 3 medium onions, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 1 1/2 c. chopped fresh parsley
• 1/2 c. sugar
• 1 Tbsp. Worcestershire sauce
• 4 tsp. salt
• 1/4 tsp. hot pepper sauce
• 1/4 tsp. cayenne pepper
• 1/4 tsp. pepper

1. Quarter tomatoes; place in 6-quart kettle. Add celery, onion, green peppers and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. Cool slightly. Put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to boil. Remove from heat; cool. Pour into freezer containers; freeze up to 12 months. Yields 5 quarts.

tomatoes, celery, onions, green pepper, parsley, sugar, worcestershire sauce, salt, hot pepper sauce, cayenne pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=63198 (may not work)