Tomato Juice

Ingredients

• 12 large red, ripe tomatoes, about 8 pounds, peeled and cored
• 1 celery heart with leaves
• 1 small yellow onion, peeled and sliced
• ⅛ teaspoon dill seed
• 2 peels orange zest
• Salt to taste, if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    88 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 4 grams protein; 645 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About two quarts

Preparation

1. Chop the tomatoes and celery and place them and their juices in a large non-reactive kettle over high heat. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring from time to time to prevent scorching.
2. Strain the mixture into a large bowl and puree the remaining pulp in a food processor. Strain the puree into the bowl with the juice. Stir and transfer the juice into spouted containers, cover and refrigerate.

• To make one Danish Mary, fill a glass two-thirds full of cracked ice, add one ounce of aquavit and five ounces of tomato juice, place a sprig of fresh dill in the glass and serve. A few drops of hot pepper sauce and Worcestershire sauce may be added.